Blueberry & Lime Ice Lollies

Blueberry & Lime Ice Lollies

Serves 12


  • 400g  field fare blueberries
  • 2 tbsp maple syrup
  • 400ml tin light coconut milk
  • Zest & juice of ½ lime
400g  field fare blueberries2 tbsp maple syrup400ml tin light coconut milkZest & 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 for the recipe

Share Recipe
Print Recipe
This site, like many others, uses cookies to function and to help us understand how to make your journey better. To find out more about our use of cookies and how we use data, please click here to read our privacy policy.