• 1/2 cup of fresh or frozen blackcurrants (or red currants)
• 1/2 cup of white sugar
• 3/4 cup of plain unsweetened yogurt
• 2/4 cup of single whipping cream
• juice and zest of 1 lemon
• 1/2 teaspoon of vanilla extract
• 3 tablespoons white sugar, or to taste
• In a small bowl or saucepan muddle the currants together with the sugar. Gently heat over the stove or in the microwave until the sugar has dissolved and you have a thick colored syrup.
• Remove from the heat, strain through a fine sieve to remove the current skins and seeds and set aside to cool.
• In another bowl combine the yogurt, cream, lemon juice, zest and sugar to taste. Dribble the cooled blackcurrant syrup down the sides and into the base of 6 to 8 shot glasses. N.B.: you will most likely have some spare syrup leftover. However, it’s hard to make less. If you have more shot glasses available than I do, by all means, double the yogurt mixture and make 16! Also, don’t allow too much syrup to form in the base or it may get left behind in the glass when you pull and release the finished pops. Fill the shot glasses almost to the top with the yogurt mixture and gently position a popsicle stick in the middle.
• Freeze the syrup pops for at least 4 hours, or overnight until hard and set. Either serve the pops in the glass for the recipient to warm and release with the hand or use a warmed wet cloth around the glass to help release each pop.