• 135g (2/3 cup) sugar
  • 175g (2/3 cup) water
  • 2 strips lemon rind
  • 450g (about 1 lb) fresh strawberries washed and hulled
  • 4 tablespoons yogurt or cream
  • Juice of half a lemon

Start by boiling together the sugar, water and lemon rind. Boil for 5 minutes until the mix is syrupy, cool completely before using.

Using a food processor, blender or food mill, make a strawberry puree — you may need some of the sugar syrup to help it along (Optional: You can strain the strawberries to get a super smooth finish or leave the bits in, depending on the texture that you prefer).

Depending on how sweet the strawberries are and your own taste, start by adding the lemon juice to the strawberry puree, taste, and then start adding the sugar syrup. You may only use a few tablespoons or the whole amount of the syrup — the taste that you are looking for is sweeter and bolder than what you would actually want, as once frozen the flavour dulls quite a bit.

Once you reach the perfect sweetness and acidity, stir in the yogurt or cream, divide into ice pop moulds and freeze for at least 4 hours.