Raspberry Kefir Ice Pops
Creamy-tart ice pops made with kefir — the fermented milk drink our people have loved for centuries — swirled with raspberry. Gut-friendly probiotics in a treat the children think is candy.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 6
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (480 ml) plain kefir
- 2 tbsp raw honey
- 1 tsp vanilla
- 1 1/2 cups raspberries + 1 tbsp honey (for the swirl)
How to make it
Whisk kefir, honey and vanilla.
Mash the raspberries with 1 tbsp honey; leave a little texture.
Layer kefir and raspberry into 6 ice-pop molds, swirling with a skewer for a marble.
Add sticks; freeze at least 5 hours.
Run molds briefly under warm water to release.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Raspberry Kefir Ice Pops
Creamy-tart ice pops made with kefir — the fermented milk drink our people have loved for centuries — swirled with raspberry. Gut-friendly probiotics in a treat the children think…
Ingredients
- 2 cups (480 ml) plain kefir
- 2 tbsp raw honey
- 1 tsp vanilla
- 1 1/2 cups raspberries + 1 tbsp honey (for the swirl)
Instructions
- Whisk kefir, honey and vanilla.
- Mash the raspberries with 1 tbsp honey; leave a little texture.
- Layer kefir and raspberry into 6 ice-pop molds, swirling with a skewer for a marble.
- Add sticks; freeze at least 5 hours.
- Run molds briefly under warm water to release.
