Mini chef
Utensils
Apron
Knife
Rubber spatula
Sieve
Stick blender
Tablespoon
Teaspoon
Timer
ice cream sticks
Cutting board
Kitchen scales
Ice lolly moulds (each approx. 75 ml)
Mixing beaker
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 .
Raspberry mixture
Place the raspberries, vanilla and honey in the blender, puree until smooth. Pass the raspberry mixture through a sieve.
Apricot mixture
Halve and pit the apricots , cut into pieces. Place the apricots, honey, almond butter and lime juice in the blender, puree until smooth. Pass the apricot mixture through a sieve.
Ice lollies
Pour the raspberry and apricot mixture into the ice lolly moulds, insert the ice lolly sticks. Freeze the ice lollies for approx. 6 hrs. or overnight.
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