Doogh ice lollies
Salty and tangy, we’ve translated this classic savoury Persian yogurt drink into a refreshing ice lolly. Mint adds freshness and we’ve added honey for a little sweetness
- Serves: 6 persons
- 500g natural yogurt
- 4tbsp mint, leaves only, (3 tbsp shredded, 1 tbsp finely chopped)
- ¼tsp sea salt flakes
- 1tbsp runny honey
- 1tbsp edible rose petals, crushed
Step 1Put the yogurt in a large jug and add the shredded mint, salt, ⅛ tsp of pepper and the honey. Stir well to combine – taste and add a pinch more salt if you prefer it saltier. Pour into six silicone lollipop moulds.
Step 2Combine the rose petals and finely chopped mint. Before adding sticks to the moulds, sprinkle a little of the petal mixture over the bottom of each lolly. Add the sticks then freeze the lollies overnight.
Step 3To serve, carefully run the mould under some hot water then wiggle gently to remove.