Boysenberry, Sumac and Honey Popsicles
Photography Manja Wachsmuth.
The addition of sumac in these fruity gems makes for a delicious sweet and sour pop. Try making these with any leftover punnets of “seconds” boysenberries you have this summer – they’re a much faster and much less sugary alternative to jam.
Serves: 4
INGREDIENTS
1 cup boysenberries
1 teaspoon sumac
1 tablespoon honey
½ cup of water
To serve (optional)
100 grams white chocolate
30ml canola oil
METHOD
Place all ingredients in a food processor and blend for 3 minutes. Place a large sieve over a medium-sized plastic jug and pour boysenberry mixture through to catch the seeds. Pour the strained liquid into popsicle moulds and freeze for an hour. Remove from the freezer to add popsicle sticks, then return for another 4–5 hours.
To serve: In a small saucepan melt together the white chocolate and oil, if using, over a medium heat. Remove popsicles from moulds and lie on a sheet of baking paper. Using a teaspoon, carefully drizzle white chocolate over the popsicles.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.