Rose & Orange Blossom Pistachio Popsicles
Adapted from Faith Gorksy's ebook "10 Middle Eastern Inspired Sweets"
Makes about 550ml/19 fl oz of mix
- 2 cups milk (low fat is fine)
- 2 tablespoons cornstarch
- 3-4 tablespoons sugar
- 1/4 teaspoon orange blossom water (or to taste)
- 1/4 teaspoon rosewater (or to taste)
- 1/3 cup pistachios, chopped
Step 1 - Mix the cornstarch with 4 tablespoons of the milk from the 2 cups total and set aside the slurry. Heat the remaining milk and sugar and bring to a gentle simmer. Add in the cornstarch slurry (be sure to stir it again as it can settle) and stir constantly until it thickens. Remove from heat and add orange blossom water, rosewater and pistachios .
Step 2 - Place a sheet of clingfilm directly on top and allow to cool completely. Once cold, pour into pop molds, they are generally around 1/2 cup capacity each depending on the size and shape of course. Freeze for half an hour until the top starts to firm up. Insert paddle pop sticks and allow to freeze completely.