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Image / Editorial

What to Make: Almond, Chia & Raspberry Ice Lollies


by Meg Walker
09th Jun 2016

Karis and Dominic Gesua’s Almond, Chia & Raspberry Ice Lollies
You will get lots of nutrients from this lolly. The almond milk contains vitamin E, which is great for your skin. Chia seeds contain calcium, magnesium, phosphorus and protein, which are essential for good bones. Chia seeds are also full of antioxidants, fibre, zinc and iron.

Serves 4

Prep: 5 minutes

Freezing: 6 hours or overnight

Ingredients
260ml almond milk
2 tsp chia seeds
a handful of raspberries

Method
In a jug, mix together the almond milk and chia seeds. Divide the mixture between the moulds, leaving a 3cm gap at the top. Cut the raspberries in half and place some in each mould. Using a spare lolly stick, arrange the raspberries, if needed. Top up each mould with the almond milk mixture, leaving a 1cm gap at the top. Insert the sticks with the stick-holders and place in the freezer.

LOLLYBOOK_lowres

Extracted from The Lolly Book by Karis and Dominic Gesua (Kyle Books, approx €13), out now. Photography by Rita Platts.