Tip the strawberries into a blender, food processor or smoothie-maker and blitz to a purée. Add the yogurt and blitz again to combine. Taste for sweetness and add as much sugar or honey as needed – this will depend on the ripeness of the fruit as well as your personal taste.

Divide the mixture evenly between the holes of a six-hole ice lolly mould – they should be filled to the brim. Insert the lolly sticks and freeze for 4 hrs or until solid. Will keep frozen for up to a month.