Blueberry & Lime Ice Lollies
- 400g field fare blueberries
- 2 tbsp maple syrup
- 400ml tin light coconut milk
- Zest & juice of ½ lime
Place half the blueberries in a small saucepan. Add 2 tbsp water and the maple syrup. Bring to the boil, cook for 1 minute and then set aside to cool.
Divide the remaining blueberries between the muffin moulds. Add the coconut milk, lime zest and juice to the cooked blueberries and stir gently. Fill the muffin pan with the mixture and place in the freezer.
After around 2 hours insert a lolly stick into each mould. Continue to freeze overnight. Turn out of the muffin pan and enjoy immediately.
Many thanks to www.blog.lakeland.co.uk for the recipe