Raspberry and apricot ice lollies

Raspberry and apricot ice lollies

30 Min. Active
6 hr 30 Min. Total
78 kcal per piece
vegetarian, lactose-free, gluten-free
Nutritional value / piece: Fat: 2 g, Carbohydrate: 13 g, Protein: 1 g

Mini chef

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

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

6 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

Raspberry mixture

200 g raspberries
½ tsp bourbon vanilla powder
1 tbsp liquid honey

Apricot mixture

250 g apricots
1 tbsp liquid honey
1 tbsp white almond cream
1 tbsp lime juice

How it's done

The kids can help at the marked areas .

Raspberry mixture

200 g raspberries
½ tsp bourbon vanilla powder
1 tbsp liquid honey

Place the raspberries, vanilla and honey in the blender, puree until smooth. Pass the raspberry mixture through a sieve.

Apricot mixture

250 g apricots
1 tbsp liquid honey
1 tbsp white almond cream
1 tbsp lime juice

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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