THE RECIPE GOURMET POPSICLES

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Despite Labor Day’s departure, temperatures in New York City are still exceeding eighty degrees—begging the question, is summer really over? Enter gourmet popsicles, your (semi-healthy?) way to cool down before fall arrives. Whether you want a pop with a boozy finish or a spicy kick, they’re simple, versatile and highly customizable. Here are three of our favorite flavors.

 By Michaela Rollings


 

BLUEBERRY CHAMPAGNE


You’ll need...

1/2 cup sugar

1/2 cup water

1 cup blueberries

1/3 cup champagne (any kind you'd like)

…and then follow these steps…

Combine sugar, water and blueberries in a saucepan. Heat until the blueberry skins have popped open and the sugar has disintegrated. Let the mixture cool for 10 minutes. Add champagne. Once the bubbles settle, add the mixture into your popsicle molds (no mold? Plastic cups work just fine) and freeze overnight.

Note: Be careful not to add too much champagne—it doesn't freeze, which results in a seriously drippy pop.

Recipe has been adapted.


 

APRICOT CARDAMOM

You’ll need...

6 dried apricots, chopped

1 tsp cardamom pods (or 1/2 tsp ground cardamom)

1 1/2 cups unsweetened almond milK

1 tsp vanilla

…and then follow these steps…

Dice the dried apricots and set the almond milk to boil. Open cardamom pods and empty seeds (or ground cardamom) into heated milk. Add dried apricots and vanilla to the milk, and let the mixture simmer for 20 minutes. Once mixture is cooled, puree in a blender until the apricot is liquefied. Pour into popsicle molds and freeze overnight.


 

MANGO COCONUT

You’ll need...

1 large mango, chopped

1/3 cup of coconut shavings

1 1/2 cup coconut milk

…and then follow these steps…

Dice mango and empty into blender. Add coconut milk and coconut shavings to the mango. Puree until smooth. Fill popsicle molds and freeze overnight.

Up for another recipe? Our homemade granola, right this way.