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.