Rose Plum Yoghurt Ice Lollies with only 3 ingredients
Tasty tangy and tart these rose plum yoghurt ice lollies are fruity and refreshing with a hint of rose. Just what you need on a hot summer’s day. If you have a good blender, they’re easy to make too.
We may not be having the best summer ever here in Cornwall, but we have had a few warm and sunny days. We even had a whole week where it was actually way too hot. When it’s that hot, all I want to eat is cool foods and ices. I headed for the freezer, but when I got there, the freezer was bare – of ice cream anyway. To avoid another Mother Hubbard moment, I converted a large bag of cheap seasonal plums into these rose plum yoghurt ice lollies.
Rose Plum Yoghurt Ice Lollies
I’ve been admiring the wonderful ice lollies that have been springing up all over the net this summer, so a few weeks back, I took the plunge and bought myself some ice lolly moulds. As soon as they arrived, I realised it was not going to be as easy as I’d imagined.
For a start, I needed a considerable amount of clear space in my overcrowded freezer. A bit of lateral thinking was required. I managed to squeeze some ice packs into the freezer and as soon as they were solid, I whipped them out into a cool bag along with some of the contents. This created enough space for my lolly mould and my fruit ices were good to go.
Making the rose plum yoghurt ice lollies was simple. It was just a case of stoning the plums, whizzing everything up in my trusty Optimum 9200A power blender* and filling the moulds. When it came to releasing them, however, I was a bit trepidacious; I had visions of limpet lollies steadfastly refusing to budge. There were no accompanying instructions, but I guessed dipping the mould into warm water might be a good idea. I’ve subsequently learnt that’s exactly what you’re meant to do.
The rose plum yoghurt ice lollies were a first attempt and one I was pleased with: they were tangy tart and refreshing. My rose syrup gave just a hint of delightful floral sweetness which complemented the plums beautifully. All we need now is some more hot weather.
NB 7/8/16 – Several people have asked me where I got the ice lolly moulds from. So in case you’re interested too, I bought them from Amazon. Here’s the link: Norpro Frozen Ice Pop Maker*.
No Rose Syrup?
My rose syrup is super easy to make, but I realise not everyone has access to highly scented unsprayed roses. So, if you don’t have any rose syrup or you’re unable to make some, don’t despair. You can add two to four tablespoons of sugar instead along with a couple of drops of rose oil or a teaspoon of rose water.
Other Recipes for Fruity Ices You Might Like
- Eton mess ice lollies via Kavey Eats
- Four fruity frozen treats – no added sugar via Family Friends Food
- Fruity lemonade ice lollies via Elizabeth’s Kitchen Diary
- Mango mousse ice lollies via Farmersgirl Kitchen
- Oreo strawberry popsicles via Supergolden Bakes
- Pimms o’clock ice lollies via Foodie Quine
Show Me Your Rose Plum Yoghurt Ice Lollies
Thanks for visiting Tin and Thyme. If you make these popsicles or a variation of them, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Rose Plum Yoghurt Ice Lollies. PIN IT.
Rose Plum Yoghurt Ice Lollies – The Recipe
Rose Plum Yoghurt Ice Lollies
- 8 large purple plums 400g
- 500 g Greek yoghurt
- 4-8 tbsp rose syrup - depending on how sweet the plums are and how tart you like your lollies.
- Wash and stone the plums.
- Whiz in a high speed blender with 4 tbsp of rose syrup - I used my Optimum 9200A blender* for 20 seconds.
- Add the yoghurt and whizz together until just mixed. Taste for sweetness and add more rose syrup as necessary.
- Pour into 10 ice lolly moulds + 2 philadephia tubs.
- Push a wooden stick into each mould.
- Freeze for a minimum of 2 hours or until completely solid.
- Dip the moulds into hot water for 15-30 seconds, then pull the lollies out by their sticks. If they are difficult to remove, dip in hot water for a few more seconds.
I’m sending these rose plum yoghurt popsicles to Kavey Eats for Bloggers Scream For Ice Cream (BSFIC), where the theme this month is fruit.
I use the Optimum 9200A* for smoothies, spreads, sauces and even chocolate making. This post contains affiliate links which are denoted with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. This helps to keep Tin and Thyme blithe and blogging. Opinions are, as always, my own.