This delicious sugar-free blueberry popsicle recipe is a cinch

Nothing quite like a frozen sweet for lazy summer afternoons.

These popsicles are a super quick and easy treat to make as well as a guaranteed winner for all on those warm summer days.

Dairy and refined sugar-free, vegans can substitute maple syrup or rice malt syrup for the honey.

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Blueberry and cardamom popsicles


2 x 125g punnets fresh blueberries

2 tsp freshly squeezed lemon juice

600ml coconut cream

2 tbsp honey, warmed slightly

2 tsp rosewater

2 tsp ground cardamom


1. Place the blueberries and lemon juice in a small saucepan and set over low heat. Cook for five minutes, or until beginning to soften and collapse. Using a fork, slightly mash the blueberries. Set aside to cool.

2. Whisk the coconut cream, honey, rosewater and cardamom together in a medium bowl. Transfer into a jug.

3. Pour the mixture into ten 1/3 cup (80ml) popsicle moulds, to fill 1 1/2 cm from the top. Freeze for 1/2 hour, or until beginning to set.

4. Drop one heaped tablespoon of cooked blueberries into each popsicle moulds. Insert a knife and lift up and drag the blueberries, to create a marble effect. Insert popsicle sticks.

5. Freeze for four hours or overnight, until completely frozen.

6. Run moulds under warm water to help release the popsicles.

Note: Popsicles can be stored in the freezer for up to three months.

This recipe is courtesy of Australian Blueberries.