Hi guys! So,
last week marked the start of this amazing
Summer of the Popsicle II guest-post series that I will be running throughout the entire summer. Now, I mentioned that the Wednesdays of this summer are going to be jam-packed with gorgeous photos, tempting recipes, and fabulous bloggers - I know you will agree.
You need only take a glance at the first photo below to see what I mean. I believe that I first became friends with Sue back when we were both taking part in the
50 Women Game-Changers (in Food) series. Sue is constantly putting me in a state of awe at her gorgeous photography, not to inventive and colorful
(oh yeah, see below if you don't believe me) recipes. Please help me in welcoming my second guest-popsicler of the summer!
Who's Holding the Stick: Sue from
The view from Great Island
I'm so excited to be
'holding the stick' today for my great pal Heather. Heather was the one who got me started on popsicle making in the first place...after drooling all last year during her inaugural
Summer of the Popsicle I finally got hip and bought my own mold. I haven't looked back since.
Aren't stripes just so summery? Think beach umbrellas, sailboats, seersucker, espadrilles and French sailor shirts. My eye is drawn to them wherever I see them. After my
striped ice cube post last week, I couldn't resist trying out the technique with pops. The possibilities are endless, limited only by the number of different fruit juices you can fit in your fridge. Everybody will be wowed by the pretty stripes, but they couldn't be easier to make.
I used a variety of different juices for my pops, including bottled, canned and fresh squeezed. There's really no right or wrong way to do this. You could pick two colors and alternate them, or go to town and do multicolored stripes like I did. Measure as you go for precise stripes, or go for a random, organic look.
For these popsicles I used pineapple. pink grapefruit, grape, cherry, orange, and pomegranate. That vivid pink stripe is a splash of Snapple because I couldn't resist that shade. Experiment! You'll get a new blend of bright fruit flavors with every lick. Your kids and their friends will think you are a genius.
This is more of a method than a recipe...
Summer Striped Popsicles
assorted fruit juices: you can use fresh, canned, frozen or bottled
- It helps if your juices are cold to begin with. Start by putting a small amount of one juice in the bottom of each of your popsicle molds. You can do a thick or a thin layer, or some of each, it's up to you. Put the mold in the freezer and freeze until firm, about 30 minutes.
- Take a different juice for each subsequent layer. Pour the layer and then freeze again until solid.
- When you are about 1/3 of the way filled, take the frozen mold out of the freezer and insert the stick. I make a little incision in the ice with a small sharp knife dipped in boiling water. Make a slit just big enough to insert your stick so it won't tip. Once you have all your sticks in place, add another layer, and keep going as above, until the popsicle mold is full.
- To unmold your pops, briefly dip the mold in a sink of hot water, just up to, but not over the top. Pull out the pops. If they don't wiggle out easily, dip the mold again for a few more seconds.
- To store your pops, wrap them in waxed paper.
Here's a couple of ideas to think about...you can make custom team colored pops---if you need white, use thinned vanilla yogurt. If you need 'unnatural' colors like blue, use Gatorade or Snapple. Make gourmet citrus pops with gradations of fresh squeezed citrus, or do red white and blue for the 4th of July.
So, while you're busy contemplating which flavors and colors of stripes you want to put into YOUR next batch of popsicles, why not head over and pay Sue a visit at
The view from Great Island, and follow her on
Facebook, if you don't already! You will not be disappointed.
Thanks so much for bringing your gorgeous, colorful popsicles to share with me and everybody who drops by, Sue!
