Rounding out this whirlwind month of baking and dessert, I combined a basket of small, ripe stonefruit with a fragrant herb growing in my backyard. The result was a subtly scented apricot and lavender frozen treat that captured the essence of late summer.
After gently simmering the apricots in water, I puréed the fruit in a blender, then combined it with a simple syrup infused with six sprigs of fresh lavender. It’s hard to know how much to use, but this amount was just right for me. You might want to adjust the flavour with a bit of lemon juice, depending on your fruit.
These ice pops turned out really nicely, save for one thing: one of the apricots must have been very fibrous, as every popsicle has some woody, stringy bits embedded in it. It made for a very distracting and unpleasant eating/licking experience.