And since whenever I go away the sun comes out to play non-stop, I thought I better leave you guys with some balsamic roasted berry ice lollies.
That way you get a treat and I feel as if I get to enjoy the sunshine along with you. Hopefully the sun will be shining at our destination too.
I used raspberries, blueberries and red and black currants in this version of the balsamic roasted berry popsicles, but please feel free to use any combination of berries that you have in your fridge. These are very, very flexible. One tip here is to roast the berries and leave them in the fridge for a couple of days, so you can whip up the ice lollies whenever you want.
If you are a fan of ice lollies, then why not check out these peach strawberry ice lollies too, or these frozen dark rum mojito cocktail lollies from The Hedgecombers, peanut butter ice lollies from Foodie Quine, fruity lemonade ice lollies from Elizabeths Kitchen Diary Quine and Pimms ice lollies from Little Sunny Kitchen.
Here is how to make these balsamic roasted berry ice lollies. Please do try them and if you do make them, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading this balsamic roasted berry popsicles recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you.
Balsamic Roasted Berry Ice Lollies
- 450 g (1lb) mixed berries (raspberries, strawberries, blueberries, currants)
- 1.5 tbsp balsamic vinegar
- 3 tbsp maple syrup + extra for sweetening if required
- 6 bananas peeled
- 300 ml (1.3 cups) cold orange juice
- Preheat the oven to fan-assisted 180 C / 200 C / 400F / gas 6.
- Mix the berries with the balsamic vinegar and the maple syrup and transfer into a ceramic baking dish. Use a small dish so that the berries roast in their liquid (otherwise the liquid might evaporate and the berries dry out).
- Roast for about 20 minutes, turning half way through, until the juices are bubbling and the berries start to turn darker.
- Then remove the berries from the oven and allow to cool.
- When cool, transfer the roasted berries and their juices along with all the other ingredients, including extra maple syrup if desired, into a blender and whizz until well combined.
Pour into an ice lolly mould and freeze for 1 hour.
Then take out, add in the lolly sticks and freeze until solid.
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