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Everyone seems to be making Mango Lassi popsicles. And why not? Mango Lassi are sweet, creamy and incredibly delicious! I know, because I had one of the very best when in Darwin on our ‘babymoon’ eighteen months ago. As tourists, we of course had to visit the Mindil Beach markets on a Thursday evening, and sample the local fare. My only disappointment was that I couldn’t have more than one!

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But more recently, we had been given a half bucket of home grown apricots from my parent’s tree, and as they were almost too ripe to eat, I stewed them up to freeze. Originally intended to accompany our cereal at breakfast time, I remembered that this fruit, blended with full-fat Greek yoghurt, honey, cardamom and ice makes a very refreshing drink. Perfect for enjoying on these crazy hot summer days.

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Apricot Lassi, less well-known than her more exotic cousin Mango Lassi, but just as refreshing, can be consumed right away (best slurped through a thick straw) or frozen into icy poles, to be enjoyed at your leisure. Dessert for breakfast, anyone?!

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Apricot Lassi Icy poles
To make stewed apricots, simply cook up 500g of pitted fruit with ¼ cup water and 1 tablespoon sugar.

1 cup stewed apricots
½ cup plain, full-fat Greek yoghurt
1 tsp runny honey
Pinch ground cardamom (optional)
3 ice cubes

Blend all ingredients together with a stick blender until smooth, and pour into moulds. Freeze for at least four hours before consuming. To loosen icy poles from moulds, run under hot water briefly.

Makes 4-5 depending on the size of your moulds.

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