Frozen Berry Blocks
ready in 12 h. 25 min.
Combine the halved strawberries, peppermint extract and sugar in a small saucepan.
Cook over a gentle heat until the sugar has dissolved. Remove from the heat and mash until smooth.
Press through a sieve into a clean bowl to collect the puree. Add the yoghurt to the puree and whisk well to combine thoroughly.
Pour the mixture carefully into an ice cube tray and stud some of the cubes with strawberries so that their stalks/leaves are exposed. Freeze overnight.
Turn out onto a serving plate and garnish with the mint leaves when you are ready to serve them.