Blackberry & Bergamot Lollies
I’m really clinging on to the end of summer here aren’t I? But with a freezer full of picked blackberries that I don’t want to go to waste I couldn’t pass up the chance to make these lollies. My inspiration for this recipe came from a page in this book my sister got me as a house warming gift, the recipe in the book requires blueberries as apposed to blackberries but I thought i’d switch it up a bit!
What you’re gonna need:
1 earl grey tea bag
200ml boiling water
100g blackberries (fresh or frozen is fine)
5 teaspoons natural unrefined cane sugar
(You can add another couple of tea bags if you so wish depending on the strength of bergamot you’d like – I ended up using two and the taste is spot on for me! This recipes makes enough to fill a tray of 4 lollies so adapt the measurements to however many lollies you want to make.)
Let’s do this:
- Soak your tea bags in the boiling water for about 30 seconds or until the water has turned a deep, rich brown colour.
- Add this mixture along with your blackberries and sugar in to a food processor and blitz together until smooth.
- Pour the mixture in to your lolly moulds and leave about a one centimetre gap at the top. Your mixture should be just thick enough to support your lolly sticks so pop those in once you’re done filling them up!
- Place your lolly mould carefully in the freezer and leave to set! When you’re ready to eat them I find that running the exterior of the mould under warm water loosens up the ice lolly so you can pull it right out and enjoy!
I’m not gonna lie, these lollies would deffo be so delicious after afternoon tea and cakes but they are just as good as a palette cleanser after a particularly heavy dinner but when you still want a sweet treat!
The best thing about this recipe is that it’s all natural flavours and colours and all the ingredients are pretty easy to get your hands on at the supermarket.
What are some of your favourite lolly flavours?