Popsicles —SCB

This has been the week of the popsicle at our house, and, as we do not seem to be slowing down our production, it might just become the summer of the popsicle.

Last weekend, my daughter and I came across an image (I have already lost track of where!) of a deep freeze filled with all kinds of popsicles. We were inspired.

We set out to fill our freezer. The thing is, the popsicles kept disappearing—taken by all the small hands that are in and out of our house. So, while we were not able to create the popsicle arsenal we imagined, we did get to sample an impressive array. Because we’ve also been doing a lot of berry-picking, we’ve been able to make everything with ingredients we had on hand. We’ve made:

Grapefruit Strawberry Ginger

Lemonade Marionberry

Raspberry Yogurt (similar method to these)

Watermelon Mint Lime

Lime Mint (with whole mint leaves)

Yogurt Fudgesicles (the recipe is in Issue No. 1 of 3191Q)

Lemonade Blueberry

That’s a lot of popsicle sticks!

Our last batch was Marionberry Yogurt which we based off this recipe (we use less sugar).

Yogurt and berries—a perfectly acceptable breakfast.

Next on the agenda? Creamsicles and something made with coffee. We are so not done yet.

Our popsicle mold is this one. Nothing fancy, in fact, it can be kind of aggravating to get the popsicles out.