Popsicles!

The power's back on, it is 100 degrees outside, and this means we're all about popsicles around here. We dusted off a little ten-section popsicle mold from way back and ordered two more this week. Now even our daydreams are popsicle-colored.

Flavors so far:

cucumber lemonade + ancho pepper

blueberry + lime

cherry + peach + nectarine

dark chocolate + sweet curry

peach + pink peppercorn

sweet and salty watermelon + lime

raspberry + strawberry + blueberry vanilla lemon

green tea + lemon cream

coconut + banana + clove

watermelon + mint

meyer lemon + red grapes

Creamy:

2 cups yogurt (nonfat, lowfat, Greek yogurt, or even whipping cream is okay)

1 cup fruit pureé

1/2 cup chopped fruit

2/3 cup raw sugar

1 tbsp. honey

squeeze of citrus (optional)

spice (optional)

OR

Icy:

2 cups pureéd fruit, strained

2/3 cup raw sugar

1/2 cup yogurt (optional)

1 tiny pinch of salt

squeeze of citrus

Mix ingredients and use a funnel to pour into popsicle mold. Using metal or plastic top, place sticks in center and freeze for at least four hours. Run warm water on the outside of mold for a few second to help pops emerge. Freeze immediately for 30 minutes. Then you can eat them or pack them up to share.

I wasn't sure that packing them up would work, but it was fine -- nothing melted at all. We wrapped them individually in waxed paper, stuffed them in a little cooler with ice, and put them in a bigger cooler. They transported well.

TCV's dad suggested trying ginger or jalapeno. We will add those ideas to our list of 100 flavors. Any other ideas?

The popsicle molds we use can be found HERE.