Apricot Cardamom Pistachio Ice Lollies

• apricots20

  (about 750 g), peeled, halved and pitted

• clear honey↗100 g
• golden fine sugar↗50 g
• ground cardamom↗1 tsp
• pistachios↗75 g

  finely chopped

Step-by-step instructions

1. 1

   Place the peeled, halved apricots in a blender and blend to a smooth purée. Pass it through a fine sieve, measuring out 500 ml of the resulting purée. Add honey, sugar, 100 ml water and ground cardamom, and mix until smooth.

2. 2

   Pour the mixture evenly into the 10 compartments of the lollipop mold (see purchase instructions). Place the mold in the freezer and chill for 30–45 minutes, until the mixture just begins to set. Insert wooden sticks and freeze for at least another 4 hours, until the lollipops are solid.

3. 3

   To remove the finished lollipops, briefly dip the mold in warm water, then gently pull them out. Roll each in finely chopped pistachios and serve.