Boysenberry, Sumac and Honey Popsicles
Photography Manja Wachsmuth.
The addition of sumac in these fruity gems makes for a delicious sweet and sour pop. Try making these with any leftover punnets of “seconds” boysenberries you have this summer – they’re a much faster and much less sugary alternative to jam.
Serves: 4
INGREDIENTS
1 cup boysenberries
1 teaspoon sumac
1 tablespoon honey
½ cup of water
To serve (optional)
100 grams white chocolate
30ml canola oil
METHOD
Place all ingredients in a food processor and blend for 3 minutes. Place a large sieve over a medium-sized plastic jug and pour boysenberry mixture through to catch the seeds. Pour the strained liquid into popsicle moulds and freeze for an hour. Remove from the freezer to add popsicle sticks, then return for another 4–5 hours.
To serve: In a small saucepan melt together the white chocolate and oil, if using, over a medium heat. Remove popsicles from moulds and lie on a sheet of baking paper. Using a teaspoon, carefully drizzle white chocolate over the popsicles.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.