So, it’s been as hot as since we got back from France, pretty much. I know it’s not that hot, when compared to most other places, but it is for us on this fair British isle. We got past 30ºC this week. Can you believe it?! Whereas I’m not a fan of dry heat on a still day with no shelter, I am a big fan of hot days with cool breezes and shady trees. This means C and I been getting outside a lot, and that means less baking. And for proper meals I’ve been grilling ‘things’ with simple vegetable accompaniments such asparagus, courgette, aubergine, new potatoes and salads, or stir frying a few bits quickly. It is too hot to bake or spend too long in the kitchen. This does not make for a lot of blog posts, for which I apologise. After all, this is not a ‘what I ate’ blog so I’d feel bad just posting ‘chop vegetables, add dressing’ a million times over. What we really need is a big old week of rain, which will increase productivity and give me something to moan about (I am joking…) So in the meantime I guess my posting schedule will be a bit light and infrequent until the weather becomes more conducive to culinary activities. I have managed this recipe however to celebrate the gorgeous weather. I have nothing against a shop-bought lolly, especially one full of fruit juices and with natural colours and natural sweeteners. But when it is hot like this the shops often sell out, and also it is sometimes just nice to make up your own thing and use what you’ve got in the house. I had eight small apples left over from whenever and they had started to wrinkle, so they didn’t look too appetizing for just eating. We also have a redcurrant bush and the berries are getting ripe, so I popped some of those in too. Use whatever you have to hand. You just need a fruit purée to combine with your yogurt. Mine is homemade, because I do that, but you absolutely don’t have to. This recipe is a bit vague, because it all depends on your taste-buds and what you’ve got to hand. Agave, honey, other sugar substitutes should work. Apples are a good base but throw in whatever else you’ve got. Just bear in mind that when frozen you cannot taste the sweetness as much, so you need your mixture to be overly sweet before you freeze it. I also use silicon lolly moulds and they have been, by far, the best and easiest moulds I’ve ever owned. No more running lollies under the tap, or banging them on a work surface to release them. Just peel and go.
Homemade apple and redcurrant frozen yogurt lollies
Prep time 90 minutes Cook time is actually overnight freezing Makes 8 x 60ml lollies
- 8 small dessert apples, peeled, cored and diced
- Handful of redcurrants (or other berry prepared as necessary)
- 100-150g caster sugar or other sweeteners
- 1 tbsp water
- 250ml plain yogurt
In a small saucepan combine the diced apples, redcurrants, sugar and water and place over a low heat. Cover and stew gently until the apples are soft, about 5-10 minutes depending on the variety of apple and size of your dicing. Cool slightly and then blend to a purée. Test the sweetness and dissolve in more sugar if necessary. Remember it needs to be overly sweet at this stage because the yogurt will temper some of the sweetness and when frozen it is further dulled. Pass the purée through a sieve to remove the seeds from the berries. When cool enough transfer it to the fridge and chill for an hour. Now combine with your yogurt and mix well – you want about half purée and half yogurt. Spoon the mixture into your moulds, add the sticks and freeze overnight before serving.