Active Time

　　15 minutes

　　A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.

　　

Ingredients

6 ice pops (ice lollies)

　　2⁄3 cup (5 fl oz/150 ml) pomegranate juice

　　2⁄3 cup (5 fl oz/150 ml) plain Greek-style yogurt or lebneh

　　1 tablespoon honey

　　1 vanilla bean

　　Seeds from 1 pomegranate

　　

Step 1

Pour equal amounts of pomegranate juice into ¼ cup (2 fl oz/ 50 ml) ice pop (ice lolly) molds, filling each one halfway. Freeze for 1 hour, or until the juice is beginning to harden but is not completely frozen.

　　

Step 2

In a bowl, combine the yogurt or lebneh and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Stir to combine.

　　

Step 3

Remove the molds from the freezer, push in the sticks, and top up with the yogurt mixture. To get a marbled effect, stir the pomegranate and the yogurt together briefly. Finish with a sprinkling of seeds. Return to the freezer for several hours, or until completely frozen.

　　

Step 4

To remove the ice pops from the molds, dip very briefly in hot water. Note: For a vegan-friendly option, replace the yogurt with unsweetened soy milk and the honey with agave.

　　Reprinted from The Middle Eastern Vegetarian Cookbook by Salma Hage © 2016 Phaidon Press.Buy the full book from Phaidon Press, Amazon, or Bookshop.