Moroccan Frozen Delight: Rosewater and Pistachio Popsicles
This recipe offers a taste of Morocco with its enchanting blend of rosewater and pistachios in a delightful frozen treat. Perfect for hot summer days or as an exotic addition to your dessert repertoire.
Allergens
Tree nuts (pistachios)
Ingredients
- 1. 2 cups heavy cream 2. 1 cup whole milk 3. 1/2 cup granulated sugar 4. 1/2 teaspoon rosewater 5. 1 cup shelled pistachios, finely chopped 6. A pinch of salt 7. Crushed pistachios for garnish
Instructions
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir occasionally until the sugar dissolves.
- Remove from heat and let it cool for 5 minutes.
- Add rosewater and salt to the mixture, stirring well to incorporate.
- Pour the mixture into popsicle molds, filling them two thirds full.
- Sprinkle chopped pistachios into each mold, then top with a layer of cream mixture. Insert popsicle sticks and freeze for at least 6 hours or overnight.
- When ready to serve, run warm water over the bottom of the molds for about 10 seconds to loosen the popsicles. Garnish with crushed pistachios and enjoy!
Chef’s Insight
The delicate balance of rosewater and pistachio flavors is sure to transport you to the vibrant streets of Morocco.
Notes
This dessert is perfect for hot summer days, dinner parties, or as a sweet ending to any meal.