Plum, Yogurt and Tarragon Pops 8.000

Jane Touzalin/The Washington Post

Jun 20, 2012

The brilliant color matches the vibrant flavor in this delightfully easy-to-make frozen treat. Tarragon lends an interesting undertone, and the yogurt and lemon juice balance the sweetness of the roasted plums.

Make Ahead: Before you can make the pops, you'll need to make simple syrup; see NOTE. However, because the syrup is heated in this recipe, we made it just before starting the pops, and it worked fine.

Servings: 8

Yield: Makes 3-ounce pops

  • 1 1/2 pounds (10 to 15 small or 6 to 8 large) plums, cut in half, pit left intact
  • 14 tablespoons simple syrup (see NOTE)
  • 2 to 3 sprigs tarragon, or more as needed
  • 2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
  • 1/2 cup lowfat vanilla-flavored yogurt


Preheat the oven to 350 degrees. Arrange the plums cut side down in a single layer on a rimmed baking sheet and roast until the skins and flesh have significantly softened, 20 to 40 minutes, depending on the size of the fruit. Let the plums cool on the baking sheet.

While the plums are roasting, combine the simple syrup and tarragon (keep the leaves on the stems) in a small saucepan. Cover and heat over medium heat until the mixture bubbles very slowly around the edges, then cook covered for 5 or 6 minutes. Do not cook for too long; the syrup evaporates quickly, and you'll need 3/4 cup plus 2 tablespoons of it for the recipe. Turn off the heat and let the tarragon steep. You should be able to smell the herb; if you can't, discard the spent tarragon, add new sprigs to the syrup and heat for 5 minutes.

Once the plums are cool enough to handle, remove and discard the pits and transfer the plums, including their skins, to a food processor. Process to a puree, preferably leaving it a little chunky rather than perfectly smooth. Measure out 1 2/3 cups of puree; if you have any excess, save it for another use.

Remove the tarragon from the saucepan, squeeze it over the simple syrup to extract as much liquid as possible, and discard the tarragon. Transfer the plum puree to a bowl or large measuring cup with a pour spout; add the lemon juice and 3/4 cup plus 2 tablespoons of the tarragon-infused syrup. Stir to combine thoroughly, and taste. The mixture should be sweet, with a licorice-y warmth from the tarragon. Swirl in the yogurt. Make sure the mixture tastes quite sweet at this point, because the sweetness will dull upon freezing.

Pour the mixture into ice pop molds, leaving a little room at the top for the pops to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage, or serve at once.

NOTE: To make simple syrup, bring 3/4 cup of water to a boil in a small saucepan over medium-high heat. Add 3/4 cup of sugar (the recipe authors prefer organic cane sugar) and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook until the mixture has just slightly thickened, about 5 minutes. Remove from the heat and allow to cool. The syrup may be covered tightly and refrigerated for up to 3 weeks.

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Recipe Source

Adapted from "People's Pops," by Nathalie Jordi, David Carrell and Joel Horowitz (Ten Speed Press, 2012).

Tested by Jane Touzalin.

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