1 punnet or 250 grams of your favourite berries
2 tbsp of caster sugar
juice of half a lemon or lime
1 small tub of natural, thick Greek yoghurt
2 tbsps of honey
How to do
Place your berries, sugar and juice in a non reactive container and mix well. Place in the refrigerator for at least two hours.
Remove the macerated berries from the fridge and place in a blender or food processor along with their juice and the honey and mix well. Add this to the Greek yoghurt, give it another quick mix and place mixture into ice cream moulds. Freeze for a minimum of 4-5 or overnight.
Once set and frozen, dip the outside mould into a glass of warm tap water for about 10 seconds. This allows them to be removed a little easier.
2-3 “crescent” shape slices from the rock melon-cut up into pieces
1/4 cup of orange juice
3/4 cup of Greek yoghurt
1 tablespoon of honey
How to do
Blend the rock melon with the orange juice in a blender until well combined
Mix the honey through the yoghurt and add the yoghurt to the ice cream pop moulds filling them half way.
Place in the freezer and allow to freeze for 2 hours
After 2 hours, remove them from the freezer and insert the ice cream sticks into the now frozen yoghurt.
Top with the rockmelon and orange juice combination filling the mould all the way to the top.
Place in the freezer and allow them to freeze completely-6 hours or overnight.
Before serving run the moulds under a warm tap and gently remove.