Pomegranate-Yogurt Ice Pops

dessert ice cream pomegranate yogurt dairy vegetarian soy summer spring frozen dessert freeze/chill

Salma Hage

6 ice pops (ice lollies)

Source

Ingredients

2⁄3 cup (5 fl oz/150 ml) pomegranate juice

2⁄3 cup (5 fl oz/150 ml) plain Greek-style yogurt or lebneh

1 tablespoon honey

1 vanilla bean

Seeds from 1 pomegranate

Method

Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.

In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.

Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.

To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.