Apricot, cardamom & pistachio ice lollies
By Edd Kimber
Glamorous and grown up, these fruit and nut ice lollies make a delicious alternative to dessert for a dinner party or summer gathering
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Prep:20 mins
plus 4 hrs freezing, no cook - Easy
Nutrition per serving
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kcal 122
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fat 3g
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saturates 0g
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carbs 19g
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sugars 18g
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fibre 3g
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protein 2g
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salt 0g
Ingredients
- 20 apricots (approx 750g), peeled, halved and stoned
- 100g clear honey
- 50g golden caster sugar
- 1 tsp ground cardamom
- 75g pistachios, finely chopped
Tip
Want to make a big batch?If you want to make more than 10 lollies but only have one mould, remove the lollies, wrap them individually in cling film and store them in an airtight container in the freezer. They will keep for up to one month, but are best eaten within two weeks.
You can find ice lolly moulds and wooden lollipop sticks at most large supermarkets. For unusual-shaped moulds and sticks, try lakeland.co.uk or amazon.co.uk.
Method
Put the apricots in a blender and process until smooth. Pour the mixture through a fine mesh strainer, measuring out 500ml of purée. Add the honey, sugar, 100ml water and the cardamom, and mix together until smooth and evenly combined.
Divide the mixture between the 10 cavities of your ice lolly mould (see below for where to buy). Put the mould in the freezer and chill for 30-45 mins or until just starting to freeze. Insert the lolly sticks and leave to freeze for at least 4 hrs or until frozen solid.
To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies, dipping each into the chopped pistachios to serve.
