Boysenberry, Sumac and Honey Popsicles

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Boysenberry, Sumac and Honey Popsicles

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


1 cup boysenberries
1 teaspoon sumac
1 tablespoon honey
½ cup of water
To serve (optional)
100 grams white chocolate
30ml canola oil


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.