The taste of cardamom in these tart and refreshing popsicles is more pronounced after the mixture has been thoroughly chilled.
Yield: Makes scant half-cup popsicles
- 1 1/4 pounds plums, preferably damson
- Water, as needed
- Sugar (optional)
- 4 whole green cardamom pods (may substitute 1/2 teaspoon ground cardamom)
- 1/2 cup honey
Combine the plums and about 1/2 cup of water in a large, heavy-bottomed saucepan over medium heat. Cover and cook for 10 to 15 minutes, until the plums have softened. Add water as needed to prevent scorching. Transfer to a bowl; when the plums are cool enough to handle, discard the pits. Transfer the fruit to the blender and puree until smooth. Taste; if the plums are quite tart, add a tablespoon or two of sugar if desired. The yield should be 2 cups; if you fall short, add the syrupy cooking water as needed. Transfer to a container with a tight-fitting lid.
Combine 1 cup of water and the cardamom pods in a small saucepan over high heat; bring to a boil, then turn off the heat and let steep for at least 1 hour. Discard the pods.
Add the honey to the cardamom water and stir to dissolve, then add the mixture to the plum puree; mix well. Cover and refrigerate for about 2 hours, until thoroughly chilled, then pour into popsicle molds of your choice and freeze for about 5 hours, until firm.
To serve, dip the molds briefly into lukewarm water so the popsicles release easily.
Adapted from Liz Davis of the Dairy Godmother in Alexandria.
Tested by Danielle Newman.
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