Qamar al-Din Popsicles (Apricot Leather Pops)
Qamar al-Din is a companion at our Ramadan table, usually drunk warm or cold.
In a Ramadan that falls in summer, we turn it into frozen popsicles that refresh the fasting person after breaking the fast.
Cut the qamar al-din paste into small pieces and place them in the warm water. Small pieces dissolve faster because more of their surface is in contact with the water.
Leave the pieces to soak for twenty minutes, then stir them until they dissolve into a thick, even juice. The sign of readiness is that all the solid pieces have disappeared and the mixture has become smooth with no lumps.
Add the honey and lemon juice and stir. The lemon balances the sweetness of the apricot and brings out its flavor.
Distribute the apricot and strawberry pieces among the popsicle molds, then pour the qamar al-din mixture over them until the molds are full. Distributing the pieces first makes them visible in every popsicle.
Insert a popsicle stick into each mold. If the mixture is runny and won't hold the stick upright, freeze the molds for half an hour first, then insert the sticks.
Freeze the molds for at least four hours until they set completely. The sign of readiness is that the popsicle comes out firm and does not bend when you pull it.
Run the mold under lukewarm water for a few seconds, then gently pull out the popsicle. The lukewarm water melts the layer touching the mold so it slides out easily.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Apricot Leather Popsicles, and how to fix them:
Cut it smaller and soak it in warmer water for longer, stirring now and then until it becomes even.
Leave it for two minutes at kitchen temperature before eating so it softens a little.
Freeze the mixture for half an hour until it firms up a little, then insert the stick so it stands straight.
Add more strawberry pieces, as they give a lovely bright red color.
They keep in their molds or in a sealed bag in the freezer for up to two weeks.
Wrap each popsicle in dedicated paper and keep them in a sealed container so they don't stick together.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Ready-made qamar al-din | Soaked, mashed dried apricot | Same weight | Soak it for an hour in warm water, then mash and strain it. |
| Strawberries | Finely diced mango | Same weight | Gives a tropical sweetness and suits the color of qamar al-din. |
| Honey | Mashed dates | Same weight | A natural alternative that dissolves well in the warm mixture. |
| Fresh apricot | Finely diced peach | Same weight | Close to apricot in flavor and texture. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Qamar al-Din (apricot leather) | 67 g | 200 g | 400 g |
| Warm water | 167 ml | 500 ml | 1000 ml |
| Fresh apricot | 33 g | 100 g | 200 g |
| Strawberry | 27 g | 80 g | 160 g |
| Honey | 5 g | 15 g | 30 g |
Qamar al-Din is naturally concentrated in sweetness, so we use only a little honey and let the sweetness of the apricot be the foundation.
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