Redcurrant, ginger and yoghurt iced-lolly - BWT Best Water Technology 

Redcurrant, ginger and yoghurt iced-lolly



  • 250 g redcurrants

  • 150 g yoghurt

  • 3 tablespoons cassis syrup

  • 1 EL tablespoon ginger

  • 6 silver spoons as lolly sticks

  • 100 ml with magnesium mineralized, filtered drinking water




Prepare the magnesium-mineralized filtered water using the table-water filter. Finely grate the ginger and stir the cassis syrup into the yoghurt. Put the ginger, yoghurt-cassis mix and water into the mixer and mix thoroughly. Place the redcurrants whole into the lolly moulds, top up with the yoghurt mix and freeze.