Boysenberry, Sumac and Honey Popsicles

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.