Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Refreshing Summertime Popsicles

Our sweet WyWy turned 8 months old on June 8th, so I thought I would begin to introduce some vegetable and fruit purees into his world.  As I dug out the trusty Baby Bullet blender (which I have used to whip up baby food for the last 6+ years), I thought "Now would also be a good time to make some popsicles for the older kiddos as well...).  After filling trays with sweet potatoes and bananas, I moved on to what I hoped would be sweet treats for the h-o-t days that I knew were a comin'.  Just like with any recipe, you can customize the ingredients to fit the taste preferences of your crew.  I purchased 4 4-count popsicle molds at the store for around $1 each.  I think it is safe to say that they will get a lot of use this summer!  Enjoy!
 

Ingredients

  • ~2 1/2 cups of your favorite fruits (berries, peach, mango, bananas, pineapple, melon, etc.)
  • Juice of 2 citrus fruits (lemons, limes, oranges...whatever would pair well with the fruits you chose)
  • 1 c coconut milk (I used canned coconut milk...on-hand from the Thai dish that I was wanting to make but haven't actually gotten around to yet).  You could also use plain or vanilla Greek yogurt.
  • 2 TBSP honey, if desired (I did not add any extra sweetness, as the berries I was using were fresh-picked and in-season, which translates into the fact they they were super-juicy and SWEET!)
  • few chopped fresh mint or basil leaves, if desired (this makes a surprising, even more refreshing taste!)
  • For a non-fruitty popsicle, I also made a batch using espresso, coconut milk and a splash of vanilla coffee syrup.  Let's just say, that these were mine (all mine!) and oh-so-yumy!
Directions
  1. Combine ingredients into a blender and blend until desired texture is reached (I like a little chunkiness with my fruits, but others may wish for a smoother end-result)
  2. Pour the mixture into a popsicle mold and freeze overnight. 
  3. Note: Depending on the size of popsicle mold you use and how many you have, you may have some leftover puree--either enjoy as a smoothie or pour into a freezer-safe pan/container and freeze until it is scoopable and have as a sorbet. 

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