Creamy Berry Popsicles with a hint of Cardamom

Three suitcases lie splayed open, indecently displaying their contents on the kitchen floor.

Dirty laundry piled on one side, dry-clean only in an exclusive lump to the left. A white bag knotted tightly, the faint aroma of hot masala discernible when you hunch closer.

Six tiny green mangoes, two knobbly calabash, bubble wrap enclosing gifts stacked to the right.

We’ve just returned from a week in fiery hot, thick-aired Kwa-Zulu Natal. It seems the heavy breath of humidity in Cape Town is giving its cousin stiff competition. Perhaps, a kind way to allow us to acclimatise slowly.

So, herewith the last remnants of our short holiday with our family, like the few unwashed clothes, belonging in the old year. Those now unwrapped gifts, have found places on shelves, in the car, in the cupboards of the new year. The green mangos and masala will make happy companions, along with lemon juice and a sprinkling of sea salt, all part of the new.

Empty suitcases are dusted off and stored away. With any luck to be enthusiastically filled and once again unpacked as the days stretch forward.

This is the part of the year I find most awkward. Brimming with possibilities, uncharted, slate unencumbered by chalk . Somewhat like a teenager hesitating for a moment at the school gates before the first day of high school. Am I the only one?

A popsicle to enjoy while pondering which way to steer the ship, as the new year sets sail. You may add whatever berries you have at hand. I love the almost mysterious muskiness that the cardamom adds. Grinding the black cardamom seeds freshly ensures the most flavourful result- you can easily do this in a pestle and mortar. Fresh cream adds lusciousness to these deeply coloured frozen treats.


Makes 4 servings, approx

125 ml blueberries

125 ml raspberries

250 ml strawberries, hulled and chopped roughly

125 ml milk or water

80 ml (1/3 cup) sugar

1/2 t finely ground cardamom seeds (discard husks)

125 ml fresh cream (single) or plain yoghurt

Cynthia patiently acting as prop


In a small pot on the stove on medium heat, add water/milk and sugar to dissolve.

Add the cardamom and fruit a minute or two into the cooking, allowing the fruit to cook down to a pulp. Turn heat down.

Keep stirring and 6-8 minutes, remove pot from stove and allow to cool.

Blend with a hand held stick blender, till smooth.

You may strain the fruity pulp for a more refined texture. I prefer not to.

Once cooled, add the cream or yoghurt and whisk well till smooth.

Pour into popsicle holders or small plastic cups, sprayed with cooking spray, and pop a wooden stick in the centre.

Allow to freeze on flat surface in freezer.

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