Plum With Honey and Cardamom Popsicles 8.000
Aug 4, 2010

The taste of cardamom in these tart and refreshing popsicles is more pronounced after the mixture has been thoroughly chilled.

Servings: 8

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.

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Recipe Source

Adapted from Liz Davis of the Dairy Godmother in Alexandria.

Tested by Danielle Newman.

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