Beetroot Raspberry Popsicles

When I was little I used to spend the most of the summer holidays reading books (I seem to recall racing through the Famous Five) and chain-eating juice ice lollies. This was in Greece, it was very hot, and in those pre air-conditioner days you had to cool down any which way you could.

I still adore ice lollies (or popsicles I should say. My son hears ‘lolly’ and expects candy) and they seem to having their 15 minutes of fame at the moment all over blogs, Pinterest, festivals and even bars. These days I have put the plain juice behind me and started playing around with fruit, coconut milk, chocolate and yogurt.

Sainsbury’s sent me a DIY ice lolly making kit to aid in my recipe testing and these beetroot and raspberry popsicles were the stand outs among many happy experiments. The inspiration came from a sorbet Vitamix were serving at Britmums Live. It may sound like an unlikely combination but it’s really a match made in heaven. Just don’t tell my kids, ok? I don’t think beetroot would go down very well.

If you find the hint of beetroot too earthy and vegetal (which is what I like most!) use half beetroot and half apple juice to dilute the taste. The raspberry beetroot purée can be served as a sorbet as well – simply spoon into bowls straight after processing. And since beetroot and raspberries are so good for you this is the one lolly you can have for health reasons!

Beetroot Raspberry Popsicles
Makes 4
250g | 8.8oz frozen raspberries
150ml | 5.3oz beetroot juice (I used Cawston Press Brilliant Beetroot)
100g | 3.5oz sugar (or to taste)
1 tbsp lemon juice
Sprinkles to decorate (optional)

Method
1. Clear a space in your freezer where the lolly kit can sit flat and upright.
2. Put all the ingredients in a blender or mini chopper and pulse until you have a smooth consistency. Add a little more juice if the mixture is too thick.
3. Carefully pour the mixture in the lolly moulds making sure not to overfill. Place lolly sticks in the middle of each mould (or use the kit sticks).
4. Freeze for several hours or ideally overnight.
5. Take the kit out of the freezer and run it under some hot water to release the lollies. Pour some sprinkles on a shallow bowl if using.
6. Very gently and carefully pull the lollies out of the mould. If you are decorating with sprinkles push the ends into the bowl – as long as the lollies are slightly wet the sprinkles will stick to them.
7. Either eat straight away or return to the freezer for 10-15 minutes if the lollies have softened too much.

Notes: you can dip the lollies in melted dark chocolate (see lolly front left) first and then into the sprinkles if you like. The chocolate will dry almost instantly so you have to work quickly.

Disclaimer: I received a DIY ice lolly making kit from Sainsbury’s and the cost of my ingredients.