Popsicle of the Day: Apricot-Elderflower Popsicles
Written by Southlake CM on Friday, August 06 2010
Makes 6 popsicles
Ingredients:
15 ripe apricots, cut in half and pitted
Water
St-Germain elderflower liqueur
3/4 cup simple syrup or as needed (optional; see NOTE)
Directions:
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.
The Washington Post, August 4, 2010
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