Apricot, cardamom & pistachio ice lollies
- Preparation and cooking time
- plus 4 hrs freezing, no cook
- Makes 10 x 80ml lollies
- 20 apricots (approx 750g), peeled, halved and stoned
- 100g clear honey
- 50g golden caster sugar
- 1 tsp ground cardamom
- 75g pistachios , finely chopped
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.