lemon Archives

Prawns and

Chimichurri prawns

9 minutes

Salad recipes

Garam halloumi salad

10 minutes

Preserves and

Roast Flavourburst stone fruit tray jam

50 minutes

Braai recipes

Grilled lamb kebab pitas

20 minutes

Cabbage recipes

Steamed cabbage wedges and trout with lemon and dill

15 minutes

Salad recipes

Marinated marrow salad

30 minutes

Ginger-and-raspberry yoghurt popsicles

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus overnight freezing time

Ingredients

500 g Woolworths plain double-cream yoghurt
1 lemon, zested and juiced
3-4 T icing sugar
50 g Woolworths stem ginger in syrup, chopped, plus 1 T syrup
100 g raspberries
100s and 1000s, to decorate (optional)

Method

1. Combine all the ingredients except the raspberries, adding more lemon juice or icing sugar to your taste.

2. Half fill popsicle moulds with the mixture, then divide the raspberries between each mould and top up with the remaining yoghurt mixture. Freeze overnight.

3. Dip into 100s and 100s before serving if you like.

Cook's note: When you make these creamy, tangy, grown-up popsicles for dessert, you're totally allowed to add 100s and 1000s.

Discover more fruity desserts here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Blueberry jam

Chimichurri prawns

Garam halloumi salad

Roast Flavourburst stone fruit tray jam

Grilled lamb kebab pitas

Steamed cabbage wedges and trout with lemon and dill

Marinated marrow salad

La Tête’s deep-fried fish sandwich

Lemon-caper aïoli

Italian salad dressing

Horseradish yoghurt dressing

Ginger-and-raspberry yoghurt popsicles

Ginger-and-raspberry yoghurt popsicles

Ingredients

Method