I have been making popsicles. Little, creamy indulgences that are perfectly rich without being particularly sweet. I begin with luxurious double cream, and stir in to thick, Greek yoghurt. Plump little raspberries are gently crushed with a spoonful or two of my favourite Lumojo Manuka honey, earthy and beautiful with it’s subtle toffee flavour. I then layer dollops of each in to the popsicle moulds, and pop them in to the freezer.
If you'd like to try the recipe, I've shared it in this week's column for VIVA. Eleanor x