For the recipe:
- 225 grams (2 cups) blackberries
- 340 grams (3 cups) raspberries
- ½ lemon
- 3 pinches of cardamom
- 110 grams (½ cup) sugar
- 125 grams (½ cup) water
- 275 grams (1 cup) greek yogurt
- 2 Tbsp sugar
- 1 Tsp lemon
Makes enough for about 8 popsicles depending on the size of your moulds.
Combine water and sugar in a pot and bring to boil to make a simple syrup. Cool down.
Add lemon and cardamom to raspberries and blackberries and pour cooled simple syrup on top.
Blend using either a hand blender or a Cuisinart until liquid.
Mix yogurt, sugar and lemon together until smooth.
Pour into moulds and freeze!
To make the layered popsicle, freeze each layer for at least half an hour before adding the next.
For the yogurt swirl, lightly mix fruit mixture and yogurt before pouring into moulds.