Boysenberry, Sumac and Honey Popsicles
Photography by 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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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.