Every summer, I eye up gorgeous baskets of red currants at the farmer’s market and never buy them… until now. I snagged a few before I could even decide what to make with them, just as my city hit a heatwave. I had no other choice, obviously, than to make popsicles. This is not a super sweet recipe, rather it’s tangy and refreshing. I suggest sampling the red currant puree before swirling it into the yogurt mixture. You might want to add a little more sweetness if the berries are still quite tart.
Makes 8 – 10 popsicles
- 1 ¾ cups (196 grams) red currants
- 1 tablespoon lemon juice
- 5 – 6 tablespoons honey (105 – 126 grams), divided
- 1 cup (240 grams) buttermilk
- 1 cup (250 grams) Greek yogurt
Make the Popsicles:
- Pick all the stems and leaves off the red currants, and then add them to a blender or food processor with the lemon juice and 3 tablespoons of honey. Pulse until relatively smooth and then pass through a sieve, discarding the leftover skins and seeds. Taste the mixture to determine whether it needs another tablespoon of honey.
- In a separate medium sized mixing bowl, add the buttermilk, yogurt and 2 tablespoons of honey, mixing to combine. Gently fold in the red currant puree with a few turns of a spatula. You want the mixture to be streaked and not homogenous.
- Spoon the mixture into popsicle molds, place sticks into each mold and freeze until completely set, approximately 4 hours or overnight.
- To unmold, gently dip into a glass of warm water to help release from the mold and serve immediately. Remaining popsicles can be stored in the freezer for up to 3 months.