Ingredients

• Jamun (without seeds) - 300 gms
• Honey - 150 gms
• Sugar - 100 gms
• Salt - 1 tbsp
• Yoghurt - 150 gms
• Double Cream - 100 gms
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How to Make Jamun Yoghurt Ice Poppers

• Blend 250 gms jamuns in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
• Pour the thick  liquid into a large bowl.
• Stir in the salt, sugar and honey.
• Add the yogurt and cream and very gently mix everything together.
• If you want a tie-dye, swirly look to your popsicles-- do not fully blend the yogurt and jamun.
• You want those patches of white and blue.
• The mixture will be thick. Taste it.
• If you want it sweeter, you can add a little more honey.
• Coarsely chop the remainig 100 gms of jamun fruit and mix it to the blended mixture to give it a fruity texture.
• Pour mixture evenly into each popsicle mold.
• If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle.
• Continue to freeze for an additional 4-6 hours or overnight.
• Run popsicle molds under warm water to easily remove.
• Chefs Tip: You can add any chopped fruit or nuts  of your choice to give it a more fruity and nutty texture.
• Poppers taste best on a hot sunny day.
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