Super easy to make Elderflower apricot yogurt popsicles, that are creamy yet refreshing, sweet and tart, fruity with a floral note.
Prep Time:20 min
Cook Time:20 min
Total Time:40 minutes
50g (1/4 cup) granulated sugar
60ml (1/4 cup) water
300g (10oz or 5 large apricots), seeds removed, chopped
beans from 1 vanilla pod
15ml (1 tablespoon) lemon juice
360g (1 1/2 cups) plain greek yogurt (I use Fage 5%)
80ml (1/3 cup) full fat milk
160ml (2/3 cup) elderflower syrup
1/2 tablespoon honey (or more to taste)
First make the apricot layer: Put sugar and water in a medium saucepan (I use non-reactive enamel cookware) and cook over medium heat, until sugar is dissolved and mixture boiling (about 10 min). Stir in chopped apricots and vanilla. Cook until they’re soft and falling apart (about 10 min). Cool mixture to lukewarm, then stir in lemon juice. Blend apricots with an immersion blender, until you get a somewhat smooth puree. Set aside.
Make the yogurt layer: Combine yogurt, milk, elderflower syrup and honey in a blender (or use an immersion blender) and blend until smooth. Taste and sweeten if needed, otherwise set aside.
Assemble popsicles: Divide the yogurt mixture between molds, filling each mold about 1/3 to 1/2. Top each one with an apricot layer. Put in the popsicle sticks and lightly swirl around each one to create a marbled effect. Freeze popsicles until solid (at least 6 hours, ideally freeze overnight).