(photo credits Yunhee Kim for NYT; see link)
when my mom comes to visit, she comes bearing gifts. this past visit she bore possibly the greatest gift ever: my childhood popsicle mold, equipped with the popsicle sticks we would wash and re-use (yeah, i was green before the movement). what is the summer for if not to sit around and eat frozen, home-made deliciousness?
mark bittman posted some fund popsicle ideas last month, below are some highlights. but bittman can’t beat the canteloupe creations we’re whipping up in our kitchen right now. do yourself a favor, and buy a popsicle mold immediately.
brooke’s yogurt/canteloupe/basil popsicles
half cup yogurt
1 whole small (and overrripe!) cantaloupe
juice of one lemon
agave to taste (if the cantaloupe isn’t sweet enough)
combine these in a blender, and pour into your mold. freeze overnight. love yourself tomorrow for making them.
and here are some other suggestions courtesy of the new york times’ popular food writer:
Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1⁄2 pinch fresh ginger and water as needed.
Purée 2 ripe avocados, 1⁄4 cup lime juice, 1⁄2 cup cilantro leaves, 1 1⁄2 cups water and salt and pepper.
Cook 2 cups milk, 6 ounces chopped bittersweet chocolate, 3 tablespoons sugar, 1 tablespoon cocoa powder and 1/4 teaspoon chili powder over medium-low heat, stirring, until smooth. Stir in 1/2 teaspoon vanilla. Cool slightly before freezing.
Make simple syrup as described. Purée with 1⁄3 cup rum, 1⁄2 cup mint leaves, 1⁄3 cup lime juice and 1 cup water.