90 degree days have arrived and it has been MISERABLE in my house. We have a window AC unit but need to repair the broken, lead-paint covered windows in the bedroom and dining room before we can use it. The window has been ordered and deposit paid to the contractor. Until it is installed, however, we are getting creative on ways to keep cool!
Some friends of ours who somehow survived living in Arizona without air conditioning had a genius suggestion: homemade popsicles! What can be better than frozen fruit juice on a hot day? I’ve seen a lot of recipes popping up on the internet too that look delicious. Here are three I’ve tried.
Courtesy of Fine Cooking’s amazing make-your-own-ice pop recipe generator
Makes 8-10 popsicles
1/2 cup granulated sugar
About 10 kiwis (or 1.5 pounds)
1 cup strawberries, sliced or quartered or whatever
Make a simple syrup: mix the sugar, salt and a half cup of water in a saucepan and bring to a boil. When sugar is totally dissolved, remove from heat and allow to cool.
While simple syrup is cooling, peel kiwis and puree flesh with a food processor. Slice strawberries.
Combine kiwi puree, strawberries and simple syrup. Pour into popsicle molds and freeze.
Makes 3-5 popsicles (can be doubled)
1 large stalk rhubarb, sliced
1.5 cups sliced strawberries
Peel of 1 lemon
1/2 cup sugar
Peel the lemon with a vegetable peeler, carefully avoiding the pith. Combine the sugar with 1/2 cup water and bring to a boil to dissolve. Add the lemon peels and continue to boil for 2-3 minutes. Remove and discard.
Add the rhubarb and cook for a few more minutes, until it starts to break down. Add the strawberries and cook down some more, stirring and mashing with a fork as necessary. Add a teaspoon of pectin. This helps it congeal and will make the popsicles less hard and icy.
Pour into popsicle molds and freeze.
Adapted from here
Makes 8-10 pops (can be halved, which I did)
I came across this recipe while searching for inspiration for strawberry-rhubarb popsicles. I had just picked some lavender from the garden and was intrigued. I am not convinced that lavender makes a good culinary herb — seems better suited to soap to me — but seeing as I had lavender right on hand I had to give it a try!
3 cups whole milk (I actually used hemp milk)
Buds of 6 fresh lavender flowers, or tablespoon of dried lavender flowers
1/4 cup sugar
1/4 cup honey
Bring all the ingredients together in a saucepan and bring to a boil until sugar is completely dissolved. Allow to cool, removing the lavender flowers after no more than 30 minutes. Pour into popsicle molds.
My favorite is definitely the strawberry rhubarb, followed by the strawberry kiwi. Would definitely make those again! The honey lavender was interesting, but I’m not sure I’m dying to make it again.