It's been so hot here lately. High heat and high humidity at a time of year when my body is just not ready for it. The kids are irritable because they're constantly dripping sweat after being dragged outside for all of mommy's yard and garden work. So how do I bribe them without filling them up with gosh knows what goes into those syrup-laden, packaging-heavy frozen treats that are commercially available?
Pull out my Onyx ice pop mold and start freezing! That's how.
Recently, some half-price, bruised, organic strawberries caught my eye at the market. One pound went into a strawberry rhubarb pie because that's just what you do during rhubarb season. And one pound went into these popsicles.
I gave them a quick boil and mash since they didn't look the freshest when I bought them and then began to experiment with flavours. We've been a little in love with La Mexicanada lately (great authentic Mexican place in Bradford) - so strawberry margaritas were on my mind. And the basil is sprouting in the garden...
Both ice pops came out terrific, if I do say so myself. The strawberry margarita ice pop tasted just like drinking a margarita where the salted rim (the best part IMHO) is never-ending. And the strawberry basil ice pop was sweet and refreshing.
Here are the super quick recipes for both...
Strawberry Ice Pops - Two Ways Yield: 6 popsicles, 3 each flavour (in the Onyx mold)
- Wash and hull 1 pound of strawberries.
- Place into a sauce pot and mash with a potato masher or something else smashy.
- Bring to a boil and boil for approximately 1 minute. Remove from heat.
- Press the cooked strawberries through a mesh sieve to extract the juice, you should have approximately 300ml of strawberry juice. (Save the solids for another use or discard.)
For the Strawberry Margarita Pops
150ml strawberry juice
1/4 cup + 1 tablespoon sugar (+/- depending on how sweet your strawberries are and your taste)
juice of 3 limes
1/2 tsp + 1/4 tsp salt
1/2 tsp + 1/4 tsp ground celery seed
Mix all ingredients until sugar and salt have dissolved and pour into molds. Freeze until firm, about 5 hours.
For the Strawberry Basil Pops
150ml strawberry juice
1/8 cup sugar
juice of 1 lemon
6-12 large basil leaves, torn (I used 12 for a strong basil taste, but you may want more or less)
Blend all the ingredients together until the basil is small enough for your liking and pour into molds. Freeze until firm, about 5 hours.
Also bonus recipes from last year... Strawberry Vanilla Pops and Neapolitan Pops!