Raspberry Pops
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There once was a Greek mythological Nymph called Itha who wanted to get jiggy with the Greek God Zeus.
He loved white raspberries (Σµέουρα, Smeoura in Greek).
So she went out and picked a bunch for him.
She pricked her finger on the thorns.
Blood from her finger tainted the white fruit and all raspberries that ever grew again were raspberry red.
End of love story.
(Don’t know if she ever did get jiggy with him. Maybe she should have made him ice pops instead.)
Raspberry Pops
Ingredients
2 cups plain Greek yoghurt
½ cup caster sugar
½ cup fresh raspberries
Directions
In a medium bowl, whisk yogurt and sugar to combine.
In a blender, place 1 cup of the yogurt-sugar mixture with the fresh raspberries – reserve the rest.
Puree this portion until well blended.
Press this raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
Divide both mixtures evenly and layer in six icy-pop molds or small paper cups.
Insert wooden ice-pop sticks and freeze until solid (about 4 to 5 hours).
To unmold ice pops, run warm water briefly over the molds.
I got my fingers pricked at Kinglake Raspberry farm