Recipe: Ume ice lolly

Home Cooking Recipe: Ume ice lolly


The weather is getting hotter and the popsicles are getting more and more popular. It was good to use the fruit as a popsicle last week. It is necessary to use a blender. Students who do not have a blender at home can't do it, and the fruit will fade after freezing and it will not be easy to eat. The ebony popsicle I want to introduce today makes up for the above shortcomings. Not only is the practice simple, but the taste is sour and sweet, so that you can eat two.



  1. Ten ebony, add 1 liter of water, boil for half an hour, add rock sugar or brown sugar to cook until completely dissolved, remove the ebony. Description: Adding brown sugar color is better, sugar should be put more, because the sweetness will decrease after freezing, if there is sugar sweet-scented osmanthus, you can add some, taste better.

  2. Take 2 tablespoons of glutinous rice flour, add some cold water to dissolve, pour the dissolved glutinous rice syrup into the ebony soup and continue to cook for 2 minutes. While cooking, stir evenly with chopsticks. At this time, the ebony soup will become slightly viscous. Fire, let the ebony soup cool

  3. Put the ebony soup into the popsicle mold and freeze for ten hours.


Wumei is going to the Chinese medicine shop to buy it. It can't be used in the supermarket to sell the ebony that has been processed into plum. The raw material map is for reference only, in order to let everyone see what the ebony looks like. Later, in actual operation, I temporarily decided to add brown sugar and sweet-scented osmanthus.

Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella beef braised pork watermelon huanren cookies red dates