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.
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.