1 raspberry flavoured tea bag
3 tbsp. honey
100ml coconut milk
Ice lolly molds
1. Make the raspberry tea with 200ml water and leave to go cold – pop in the fridge to speed up the process
2. Wash and stone the apricots. Pop them in a pan with 100ml water and bring to a simmer. Cook until they have softened and are a jammy consistency – about 10 minutes. Tip into a food processor or use a stick blender with 1 tbsp. of the honey and process until they are pulpy. Transfer to a measuring jug and leave to cool.
3. Rinse the blender and repeat with the raspberries, 1 tbsp honey and the cooled tea. Transfer to another measuring jug (or something you can pour from)
4. Divide the raspberry mix evenly between your ice-lolly molds and place in the freezer to set – you want to make sure the raspberry layer is hard and doesn’t move when you shake the mold before you add the next layer. This will depend on the temperature of your freezer but try an hour
5. Once the raspberry is set, repeat the process with the apricot mix, dividing evenly between the molds, leaving room for the final coconut milk layer – if there is too much mixture, leave instead of filling to the top. Return to the freezer to set.
6. Finally, whisk the coconut milk with the remaining honey. Divide the coconut milk evenly between the molds to finish your rocket stripes. Return to the freezer to set
7. When you’re ready to serve, dip the molds into a sink or bowl of tepid water, leave for a minute and then pull the sticks from the molds.
Recipe courtesy of Sports Shoes