Apricot-Elderflower Popsicles 6.000

James M. Thresher for The Washington Post

Aug 4, 2010

Delightfully clean-tasting and tart, with a hint of sweetness. Although the simple syrup is listed as optional, our tester thought this recipe worked best with the addition of 3/4 cup.

Servings: 6 popsicles
  • 15 ripe apricots, cut in half and pitted
  • Water
  • St-Germain brand elderflower liqueur
  • 3/4 cup simple syrup or as needed (optional; see NOTE)


Preheat the oven to 325 degrees. Place the apricot halves cut sides down on 1 or 2 large rimmed baking sheets. Bake for 15 to 25 minutes, until softened; the time will depend on the ripeness of the fruit.

If it's easy to do, peel off and discard the skins. Transfer the warm apricot halves to a blender and puree until smooth. Add just enough water to loosen the puree a bit. Taste for the desired strength of apricot flavor. (Don't worry about using too much water.)

Strain the apricot puree, discarding any solids. Add the liqueur and simple syrup to taste.

Pour into molds of your choice and freeze until firm.

To serve, dip the molds briefly into lukewarm water so the popsicles release easily.

NOTE: This popsicle has a fair amount of sweetness, but if desired, add simple syrup to taste. To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.

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Recipe Source

From Tiffany MacIssac, pastry chef at Birch & Barley in Northwest Washington.

Tested by Mickey Douglas.

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Email questions to the Food Section at food@washpost.com.