Christine Rudolph, Susie Theodorou

Popsicle

Blackcurrant

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Preparation info
  • Makes

    12

    • Difficulty

      Easy

    • Ready in

      5 hr

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Popsicle stands and shops are popular in Copenhagen. The chefs at Olufs ice cream, who create imaginative flavour combinations, have one main tip on making the perfect popsicle – add as little water as possible so that the ices freeze smooth.

Ingredients

  • 350 g blackcurrants
  • 100 g caster sugar, plus 2 tbsp

Method

Heat the blackcurrants and the 2 tbsp sugar gently in a saucepan until the sugar dissolves and the currants swell and burst. Cook for 3–5 minutes until the blackcurrants are roughly puréed. Cool completely.

Put the remaining sugar in another saucepan and add