popsicle – The Answer is Always Pork

Hi! We’re back! But before I can write about our wedding (perfection!) and our trip (incredible!), it’s Popsicle Week! Popsicle Week summons food bloggers from all corners of the Internet to converge upon the genre that is icy desserts on a stick, and it is a glory to behold. You might remember past novelties like Pimm’s Cup popsicles, Stout Creamsicles and Chipwiches, and those are from just this semi-neglected blog alone. The rest of the crew puts forth an even more impressive offering, and some of my favorites from this year are linked down below.

This popsicle was inspired by a tartlet we had in Paris. Passionfruit and raspberry are such a happy match. Plus, PARIS. (How stoked am I that I now get to reference things I ate in Paris?! So stoked.) If it’s good enough for the French, it’s good enough for me.

passionfruit-popsicles

These pops are tart, refreshing and adorable. They’ve got little berries in the top because that’s cute, and you’ve got to wait at least an hour to pour on that second layer of fruit puree so it looks even more precious. Give your popsicle a lime slice halo for its photo op and then can you can call it a day.

Raspberry and Passionfruit Popsicles
For the passionfruit part of the pop
14 oz passionfruit puree (Passionfruit is tragically underrepresented in US grocery stores. I find my passionfruit puree in the freezer section of our latin grocery store. It’s called maracuyá in Spanish)
1/2 cup sugar (or to taste, I like these tart, but you might want a bit more sugar)
2 tablespoons vodka (optional, to make slightly less icy)
a pinch of salt
fresh raspberries for stashing in the top (optional)

For the raspberry part of the pop
6 oz fresh or frozen raspberries (1 small carton of fresh)
1/4 cup cold water
1/8 cup sugar
1/2 lime, juiced

In a blender, combine passionfruit puree, sugar and vodka (if using) and puree until quite smooth, about a minute or two. Put three raspberries into each popsicle mold. Pour the passionfruit mixture into your popsicle molds on top of the raspberries, until they are about two-thirds full. Freeze for an hour before you add the second layer.

While the passionfruit part of your pop is freezing, puree the raspberries, water and sugar in the blender. Stir in the lime juice. After the passionfruit layer has solidified enough as to not mix when you pour on the raspberry layer, top each pop off with a layer of raspberry deliciousness and stick in your popsicle sticks. Freeze overnight and then enjoy!

passionfruit-popsicles-2

Other pops I’m eyeing …

Coconut Matcha Blueberry Pops from GirliChef

Spicy Tequila Sunrise Popsicles from Floating Kitchen

Vegan Chocolate-Dipped Avocado Popsicles from Dula Notes

4-Ingredient Strawberry Cream Pops from Hungry Girl Por Vida

As always, we send a virtual hug to Billy from Wit and Vinegar for organizing the thrilling, frostbitten fiesta that is Popsicle Week. Be back soon!

-Emily

This is a perfect popsicle for summer. Light, refreshing, just slightly boozy, it is everything you want to eat/drink on a late summer afternoon. Trust us, it is hard to only have one. (Famous last words). Now if only it was a bit warmer than 60° in SF.

Maybe you’re curious. What exactly is a Pimm’s Cup? Well, I’m glad you asked. Pimm’s originally made a variety of liquors numbering one though six, each based on a different spirit. Sadly, all fell out of production aside from No. 1. Pimm’s No. 1 is based on gin and apparently was deemed worthy of keeping around. It can be served over ice or mixed with soda and variety of chopped fruits. Pimm’s Cups (Pimm’s No. 1 + soda + fruit) are now a popular drink at snazzy British events like Wimbledon and polo matches. They are also extremely popular with not-British, non-polo-playing me.

I like everything about a Pimm’s Cup. Citrusy, slightly spicy, just a hint bitter, with cucumber notes that aren’t shy—it is a perfect cocktail. I’d dare to say it has universal appeal, especially in the summer. Which is precisely why I thought it should be turned into a popsicle. And here we are.

Pimm’s Cup Popsicles
4 strawberries, cut into quarters
8 – 10 slices of cucumber
2 sprigs of mint
3/4 cup Pimm’s No 1
1-12 oz bottle ginger beer
1-12 oz bottle lemon soda

Cut the strawberries and cucumbers into slices. Pour 3/4 cup Pimm’s No. 1 into a glass measuring cup. Add cucumber, strawberries and mint. Cover and let this mixture steep in your fridge for a day or two. This will allow the cucumber, mint and berry flavors to infuse into the Pimm’s.

Pour the Pimm’s mixture through a strainer into a large glass measuring cup. Add 1/2 bottle ginger soda and 1/2 bottle lemon soda to the Pimm’s. Taste. If it’s a little boozy for your taste, add some more soda. Pour into your popsicle mold and freeze four hours or overnight.

At this point I should admit that this might not have been one of my best laid plans. Carbonation + popsicle mold = small popsicle explosion in my freezer. When I opened my freezer I felt instant dismay, but then I tasted some of the frozen Pimm’s Cup bursting out the top of my popsicle mold. GOOD GOLLY. Delicious. So, throw a cookie sheet or plate under your popsicle mold and be happy with slightly unattractive popsicles. It’s worth it.

If you’re of the mind that one should avoid popsicle mold overflow, I do think this would make an awesome granita. Pimm’s Cup slushy anyone? Simply pour the whole mixture into a large, shallow tupperware, large enough to leave an inch or two of space from the top rim. After two hours, take a spoon and scrape it along the top and sides to break the ice crystals forming. Put it back in the freezer for another hour or two. Scrap again. Back in the freezer for a bit, scrape again, until you’ve got a slushy-like consistency or until you can’t take waiting for your frozen cocktail any longer.

And, because it wouldn’t be popsicle week if I didn’t share some of the pops invented by the rest of the rad food blogosphere that Billy rounded up, here are some I most certainly will make when San Francisco gets her Indian Summer in October …

Coffee-Dulce de Leche Frozen Yogurt Pops from Piece of Cake for Jordan who loves dulce de leche almost as much as he loves bacon.

Peach Julepsicles from Southern Souffle because frozen bourbon on a stick! What could be better?

Chocolate-Covered Toasted Coconut Pops from An Edible Mosaic and/or Chocolate-Dipped Coconut + Rum Popsicles from Hungry Girl Por Vida because our obsession with Trader Joe’s Coconut Water Fruit Floes has put us on a permanent coconut kick.

Green Smoothie Detox Pops from Top with Cinnamon for after all these other pops.

If you want to see the entire round up and fill your freezer full of frozen goodness, visit Wit & Vinegar. It is worth the trip.

-Emily