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Lavender and Blueberry Yoghurt Popsicles


Popsicles are for grown ups too! This is such an elegant way to end a mid-summer lunch or dinner party. This kids will love them too. Depending on your desired level of sweetness, this can be made with Greek-style or sweetened plain yoghurt.

Combine the yoghurt, honey and vanilla essence your blender. Use 3 tablespoons of honey if you are using Greek or unsweetened yoghurt.

Remove half the yoghurt mixture and add ¾ punnet of blueberries. Blend. This mixture will make the darker coloured popsicle layers.

Now combine the other half of the mixture with only a handful of blueberries and finely broken up flower parts of 1-2 lavenders spikes. This will make the lighter coloured popsicle layers.

Pour the first layer of each popsicle into the mould. Add a paddle pop stick and put them in the freezer.

After about 2 hours check them and straighten the sticks, they will start standing up straight in the semi frozen mixture. Add a contrasting layer to each mould.

Continue adding layers and freezing. Alternating the colours and layer depth. You’ll find you won’t need to wait for each layer to completely freeze to stop them mixing into each other.

To remove the popsicles from the moulds, fill a bowl or tub that is at least as deep and the moulds with warm water. Hold each popsicle mould in for about 10 seconds. Once removed from the mould, the popsicles can be put into freezer bags for ease of serving later on.

Variations: Popsicles can be made with any summer fruits. Try layer different fruit flavours for a colour pop!

Recipe and photography by Laura Varsanyi, The Creative Muster.

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