Rose & Pistachio Lollies

INGREDIENTS

1 cup milk
1 cup double cream
4 tbsp sugar
¼ cup Supreme Rose Syrup
¼ tsp Supreme Green Cardamom Powder
2 tbsp Supreme pistachios, finely chopped

METHOD

Place a small saucepan over medium-high heat. Add milk and sugar and stir constantly until sugar has dissolved. Remove from heat, stir in double cream, rose syrup, green cardamom powder and 1 tbsp of chopped pistachios, and set aside and cool. Pour into desired ice lolly moulds and keep it covered with aluminum foil. Freeze for at least 6 hours overnight. To serve run the mould under water for few seconds and carefully pull the lolly out. Garnish with chopped pistachios and serve immediately.