Mini chef
Utensils
8 ice lolly moulds (each approx. 75 ml) and 8 ice lolly sticks
Fork
Knife
Measuring cup
ice cream sticks
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Raspberries
Crush the raspberries with a fork, divide between 4 ice lolly moulds.
Fruit
Cut the apple into segments. Divide some apple segments and raspberries between the remaining ice lolly moulds.
Ice lolly mixture
Combine the apple juice and ice tea, pour into all of the ice lolly moulds, freeze for approx. 30 mins., insert the ice lolly sticks, freeze for approx. 5½ hrs.
| Tip: | Add the blackberries. |
|---|
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