Heat the berries gently in a small saucepan, crushing to release the juices. Stir in two tablespoons of the icing sugar and the lime, then remove from the heat. Using a fork mash the berries until smooth. Divide the berry mixture between six ice block moulds, then put into the freezer while you prepare the rest.

Peel and chop the banana, then put it in the bowl of a food processor along with the remaining sugar, yoghurt and vanilla extract. Puree on high until smooth, then divide evenly between the ice block moulds. There may be a little left over depending on the size of your moulds. I consider this a chef’s treat and drink it as a smoothie.

Cover the moulds with a double layer of tin foil, make six small slits to allow the sticks to be poked through (this holds them in place), push six wooden ice block sticks about two thirds of the way into the forms, then freeze for at 3-4 hours.

To release from the moulds, run very briefly under hot water. Let the ice blocks warm up slightly before eating. If you are making a few batches, these can be stored in the freezer in a plastic container separated by sheets of baking paper.