Berry-yogurt Ice Cream Pops
Raspberries are rich in the digestive fiber pectin, tannins in blueberries help detoxify the body, and blackberries contain tons of vitamin A, which is important for the retina, skin and mucous membranes.
Make sure to only use high-quality, organic lavendar in this dish. Decorative lavendar shouldn't be consumed.
Heat the cream with lavender flowers and stir in 4 tablespoons honey. Allow to cool. Pour through a fine sieve and refrigerate at least 30 minutes.
Sort berries and puree in a blender with the remaining honey. Strain through a fine sieve.
Mix yogurt with the lemon juice and stir in the zest. Beat the lavender cream until stiff and fold into the yogurt. Pour about 1/3 of the mixture into 4 ice cream pop molds. Cover with half the berry sauce and add another 1/3 of the cream. Continue with the remaining berry sauce and cream, ending with a layer of cream. Freeze at least 1 hour, insert a wooden stick into each mold and freeze for at least 3 hours before unmolding.
To serve, carefully remove pops from the molds.