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POPSICLES


A favorite of summer, popsicles are a refreshing and cooling treat. It is easy to grab a box at the store, then hope you make it home before you have a puddle of neon colors dripping from the grocery bag, or you can try your hand at these delicious and simple to make treats.


PlasƟ c molds are easy to use and relaƟ vely inexpensive, but waxed paper cups (such as Dixie cups) are a great alternaƟ ve. Please note: two of these recipes are adult versions, but can be made kid-friendly by omiƫ ng the alcohol. Enjoy!


Brown Butter Popsicles 2 cups whole milk 4 tablespoons plain Greek yogurt 1 1/2 cups buƩ er 1 cup heavy cream 2/3 cup sugar 2 tablespoons brown sugar


Begin by melƟ ng the buƩ er in a large pan over medium heat. Bring to a low boil. Allow to boil/foam for about 6 minutes unƟ l the buƩ er begins to turn a dark, caramel brown color. Remove from heat and allow to cool for 5 minutes.


Remove the browned buƩ er from the pan, leaving behind the small dark brown bits at the boƩ om. Store the browned buƩ er in the refrigerator and use for another purpose (baking, cooking, anything you like). You are only going to use the small brown bits at the boƩ om of the pan.


Add the remaining ingredients to the pan. SƟ r over medium/low heat unƟ l the sugar fully dissolves (3-4 minutes). Allow to cool.


Pour the mixture into your popsicle molds. Fully freeze overnight.


When you serve them, roll the top or edges of the popsicle in crushed toī ee to add a liƩ le crunch.


Mango Margarita Popsicles 2 1/2 cups fresh cubed mango 1/4 cup fresh squeezed lime juice 2 tablespoons tequila 1 tablespoon triple sec liqueur Pinch of kosher salt 2 tablespoons sugar


In a blender or food processor add all ingredients and puree unƟ l smooth. Add to popsicle molds and freeze overnight or no less than 6 hours.


Honeydew Pops 1/2 of a fresh honey dew melon, seeded and rind removed 1/3 cup sugar Juice of one lime


Dice the melon and combine all ingredients in a blender or food processor. Pulse unƟ l all large chunks are gone. Pour into popsicle molds and freeze for at least 4 hours before enjoying.


Strawberry Lemonade Popsicles For the lemonade layers: 1 1/3 cups lowfat vanilla yogurt 1/4 cup fresh lemon juice 5 tablespoons sugar


For the strawberry layers: 1 pint strawberries, cored and quartered 1/4 cup sugar 2 tablespoons water 1 teaspoon lemon juice 1 cup lowfat vanilla yogurt


To make the lemonade layer mixture, heat the lemon juice in a small, microwaveable bowl for 45 seconds, sƟ r in the sugar to dissolve. Pour this mixture into a medium bowl with the yogurt and whisk unƟ l smooth. Refrigerate unƟ l ready to assemble popsicles.


To make strawberry layer mixture, place the strawberries, water, and sugar in a medium saucepan and bring to a boil. Simmer unƟ l the strawberries are soŌ . Pour this mixture, along with the lemon juice, into a food processor and pulse unƟ l almost pureed. Chill in the refrigerator unƟ l cool and then whisk the yogurt into the strawberry mixture unƟ l well combined.


Assemble the popsicles. Carefully spoon alternaƟ ng layers of lemon and strawberry mixture into your molds. Freeze overnight. To unmold, dip molds into warm water and gently pull popsicles out. Serve immediately.


Watermelon-Mint Tequila Popsicles 1/4 cup water 1/4 cup sugar 1/3 cup fresh mint, torn coarsely 4 cups watermelon, cubed Juice of 2 limes 1/3 cup tequila


In a small saucepan combine water, sugar, and mint. Bring to a boil to dissovle sugar, and boil 60 seconds. Remove from heat and let steep 30 minutes. Strain through a ⇒ ne mesh sieve to remove mint pieces and set syrup aside.


With a blender or food processor, puree the watermelon with the lime juice. Strain through a ⇒ ne mesh sieve to remove any seeds and bits. SƟ r in tequila and mint syrup. Divide the mixture between popsicle molds, freeze unƟ l solid, 12-24 hours.


July 2016 - 11


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