Ice tea ice lollies

Ice tea ice lollies

15 Min. Active
6 hr 15 Min. Total
136 kcal per piece
vegan, lactose-free, gluten-free
Nutritional value / piece: Fat: 32 g, Carbohydrate: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

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

8 pieces

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

Raspberries

30 g raspberries

Fruit

¼ red-skinned apple
20 g raspberries

Ice lolly mixture

3 dl JaMaDu apple juice
3 dl Fruit & Herbal Tea JaMaDu

How it's done

The kids can help at the marked areas .

Raspberries

30 g raspberries

Crush the raspberries with a fork, divide between 4 ice lolly moulds.

Fruit

¼ red-skinned apple
20 g raspberries

Cut the apple into segments. Divide some apple segments and raspberries between the remaining ice lolly moulds.

Ice lolly mixture

3 dl JaMaDu apple juice
3 dl Fruit & Herbal Tea JaMaDu

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.

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