Make it at home: popsicles
To quote Ciscoe, "Ooh, la la!"
The recipe for Peach-Raspberry Popsicles caught my eye. Lacking peaches or raspberries, however, I subbed in equivalent ratios of what I had on hand: local organic strawberries, ripe bananas, nonfat Greek yogurt and honey.
If you lack a proper blender, an immersion blender works just fine!
Making this recipe also meant the chance to bust out my new BPA-free popsicle molds! I received these as a gift; but you'll find some good options at your local PCC. In a pinch, you also can sub in shot glasses. Just cover them with wax paper secured with a rubber band and slit the paper to insert a popsicle stick or small spoon to serve as a handle.
Pretty stars, ready for the freezer!
It took about five hours for mine to set.
Here's what I learned.
- As with most things culinary, using fresh, ripe fruit produces the best results. The flavor of these local strawberries was intense and jammy, a true taste of summer.
- Next time, I would use reegular yogurt over Greek yogurt -- it seemed almost too thick when frozen.
- I also would refrain from testing the handles before the popsicles had spent their full time in the freezer (can you blame me? I wanted a taste!). Testing them too soon meant I yanked the handles out before they set, so I had to eat the results out of the mold with a grapefruit spoon. Thankfully, I limited my curiosity. The ones I left alone set just fine.
- Let them defrost for a minute or two before you attempt to release them from their molds, or run warm water over the molds to get them a bit loose.This will help the pop maintain the pretty shape of the mold.
A friend made the Watermelon-Pineapple Popsicles recently and noted that the honey settles at the bottom of the molds during freezing. That first bite is sweeet! To avoid this, Eli suggests blending the honey with the watermelon first, so that the honey gets dissolved in the juice.
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