Summer is Around the Corner-Let's Make Popsicles!
by Laura Frerichs, Tastemaker in Residence
In one week's time, we went from a two-day blizzard with 16" of snow and 5' drifts around the farm to 70 degrees and a fast and furious melt. With the grass finally greening up and the rhubarb popping, spring seems like it is finally here to stay. Which means summer is oh-so-soon and we are ready to celebrate it!
A few years ago, my son got some fish-shaped popsicle molds for his birthday and we've had so much fun with them! We started out just freezing fruit juices, but then realized we could make really any kind of beverage or smoothie and freeze them for a special fun treat. I appreciated that we could control the ingredients in the popsicles. Something as simple as pureed banana and strawberries with a little water, juice or milk to thin it makes a great frozen popsicle! I also liked to throw in spinach or kale in the blueberry popsicles to help get some green in there too. Yogurt, milk or coconut milk adds a lovely creamy texture with the fruit--reminding me of a creamsicle. This summer I'm looking forward to getting even more creative. Watermelon mint and cantaloupe are two flavors I plan to blend up and try!
Banana Blueberry Cream Popsicle
1/3 cup plain yogurt
1/2 cup blueberries (fresh or frozen)
Handful of spinach or kale, chopped roughly
1 Tbsp honey
3 Tbsp Milk, rice milk or water
- Puree all ingredients together in a blender or with an emulsion blender.
- Pour into popsicle molds and freeze for 8 hours for best results.