Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories193.3 kcal (10%)
Total Fat1.8 g (3%)
Carbs45.9 g (18%)
Sugars40.3 g (45%)
Protein1.2 g (2%)
Sodium13.5 mg (1%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Put the hibiscus leaves in a small saucepan with 300ml cold water and bring to a boil. Simmer for a minute, then take off the heat and leave to steep for five minutes.
Step 2
Meanwhile, put the cherries, golden syrup and sugar in a medium saucepan, then use a potato masher or fork to burst the cherries. Strain the hibiscus liquid into the cherry mixture (discard the leaves), then bring to a boil. Cook for three to five minutes, until the mix thickens slightly, then take off the heat and leave to cool.
Step 3
Tip the cherry mixture into a blender with the lime zest and juice, blitz for a minute until smooth, then fine-strain into a jug, pressing down on the solids as you go; discard the solids. Add 2 tbsp coconut yoghurt into each mould. Divide the mix between six ice lolly moulds (or more if your moulds are on the small side), and freeze overnight.
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