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Blueberry, Cardamom & Rose Popsicles

Yields1 Serving

New blueberry popsicles for summertime fun

 2 x 125g punnets of blueberries
 2 teaspoons freshly squeezed lemon juice
 600 ml coconut cream
 2 tablespoons honey, warmed slightly
 2 teaspoons rosewater
 2 teaspoons ground cardamom
1

Place the blueberries and lemon juice in a small saucepan and set over low heat. Cook for 5 minutes, or until beginning to soften and collapse. Using a fork, slightly mash the blueberries. Set aside to cool.

2

Whisk the coconut cream, honey, rosewater and cardamom together in a medium bowl. Transfer into a jug.

3

Pour the mixture into ten 1/3 cup (80ml) popsicle moulds, to fill 1 1/2 cm from the top. Freeze for 1/2 hour, or until beginning to set.

4

Drop 1 heaped tablespoon of cooked blueberries into each popsicle moulds. Insert a knife and lift up and drag the blueberries, to create a marble effect. Insert popsicle sticks.

5

Freeze for 4 hours or overnight, until completely frozen.

6

Run moulds under warm water to help release the popsicles.

Note: Popsicles can be stored in the freezer for up to 3 months.
Vegans can substitute maple syrup or rice malt syrup for the honey.

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