Prep 15 mins
Cook 0 mins
This icy delight is refreshing on hot summer days.
- Puree the strawberries, sugar and water in a blender.
- Add the yogurt and mix together.
- Add the mint and pulse just to mix.
- Fill a small glass or shot glass. Cover with cling film and poke a lollipop stick through the centre of the cling film, suspending it in the centre of the puree. Place in freezer until frozen.
- Makes 15 small lollipops.
- Chef Jason Parsons.