Masak Masak Ala Emak

  Strawberry ice lolly This creamy strawberry ice lolly is great for a hot day. Choose from fun lolly moulds or just use small yoghurt pots! Ingredients 300ml/10½fl oz  yoghurt 125g/4oz strawberries, hulled 50g/2oz caster sugar Method Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. https://www.bbc.co.uk/food/recipes/strawberryicelollies_89303

  Blackberry and cream ripple ice pops For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Ingredients 300g/10½oz blackberries 100g/3½oz icing sugar 400g/14oz double cream 1 tsp vanilla extract Recipe tips Method Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, f

Sloe gin and blackberry jelly   This sloe gin jelly recipe couldn't be easier! Make the most of the hedgerows with this tasty grown-up jelly recipe that's elegant with a kick. Ingredients 4 gelatine leaves, broken up and soaked in warm water 600g/1lb 5oz blackberries 400ml/14fl oz water 4 tbsp caster sugar ½ lemon 150ml/¼ pint sloe gin Method Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in th

Redcurrant jelly The redcurrant season is short, just a few weeks in midsummer, so don’t miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly.