Wednesday, July 13, 2011

crazy popsicles

How does one freshen up a homemade ice pop? By adding curry, avocado or Campari to the mix! The New York Times’ Mark Bittman shares fun, easy-to-make popsicles that will help you cool down this summer. Pick up some plastic molds and enjoy these truly unique combinations:
Cherry vanilla: Purée 2 cups pitted cherries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla and water as needed to get the machine going.
Strawberry basil: Purée 2 cups hulled and quartered strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 tablespoons basil leaves and water as needed.
Peach ginger: Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1/2 inch fresh ginger and water as needed.
Tomato cucumber: Purée 1 pound tomatoes, 1/2 small seeded cucumber, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 garlic clove, 1/2 cup water and plenty of salt and pepper.
Coconut curry: Purée 2 cups coconut milk, 1 inch fresh ginger, 1 tablespoon curry powder, 1 small hot fresh chili, 2 tablespoons lime juice and salt and pepper.
Avocado cilantro: Purée 2 ripe avocados, 1/4 cup lime juice, 1/2 cup cilantro leaves, 1 1/2 cups water and salt and pepper.
Orange Cream: Whisk together 2/3 cup whole milk, 1 1/3 cups orange juice, 3 tablespoons sugar and 1/2 teaspoon vanilla until the sugar dissolves.
Chocolate chili: Cook 2 cups milk, 6 ounces chopped bittersweet chocolate, 3 tablespoons sugar, 1 tablespoon cocoa powder and 1/4 teaspoon chili powder over medium-low heat, stirring, until smooth. Stir in 1/2 teaspoon vanilla. Cool slightly before freezing.
Banana peanut: Purée 2 medium bananas, 1 cup milk, 1/4 cup sugar, 1/4 cup peanut butter and 1/2 teaspoon vanilla. Sprinkle 1 teaspoon chopped roasted peanuts into each Popsicle mold before adding banana mixture.
Mojito: Make simple syrup as described. Purée with 1/3 cup rum, 1/2 cup mint leaves, 1/3 cup lime juice and 1 cup water.
Grapefruit Campari: Make simple syrup: cook 1/4 cup sugar and 1/4 cup water over medium-low heat until the sugar dissolves. Combine with 1 1/2 cups grapefruit juice
Fennel Pernod: Make simple syrup as described. Purée with 2 cups roughly chopped fennel and 1/2 cup Pernod or other anise liqueur.

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