Ingredients:

• Jamun (without seeds) – 300 gms
• Honey – 150 gms
• Sugar – 100 gms
• Salt – 1 tbsp
• Yoghurt – 150 gms
• Double Cream – 100 gms

Method:

1. Blend 250 gms jamuns in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
2. Pour the thick  liquid into a large bowl.
3. Stir in the salt, sugar and honey.
4. Add the yogurt and cream and very gently mix everything together.
5. If you want a tie-dye, swirly look to your popsicles– do not fully blend the yogurt and jamun.
6. You want those patches of white and blue.
7. The mixture will be thick. Taste it.
8. If you want it sweeter, you can add a little more honey.
9. Coarsely chop the remainig 100 gms of jamun fruit and mix it to the blended mixture to give it a fruity texture.
10. Pour mixture evenly into each popsicle mold.
11. 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.
12. Continue to freeze for an additional 4-6 hours or overnight.
13. Run popsicle molds under warm water to easily remove.
14. Chefs Tip: You can add any chopped fruit or nuts  of your choice to give it a more fruity and nutty texture.
15. Poppers taste best on a hot sunny day.

Recipe courtesy of Chef Jerson Fernandes