Just popping in to say a quick hello and share a very patriotic recipe to get you ready for July 4th next week!
L and I are really enjoying our week of vacation up in the country. Unfortunately, my internal alarm does quite understand the concept of vacation and sleeping in. At least I’m not setting the alarm. As much as I truly love being in the city, I absolutely have to get out on, at least, a semi-regular basis. While this week is all about rest and relaxation, sitting still isn’t exactly my forte. So, today my version of relaxation comes in the form of a 13-ish mile hike on the Appalachian Trail.
A couple weeks ago I was inspired by Georgia’s swirly, blended version of these firecracker popsicles. Her photos had me drooling and reminded me how much I’d been wanting to make tri-color ice pops.
I picked up some berries on my walk home from the subway, and barely set my purse down before I pulled out the popsicle molds.
Make sure you have some time on your hands when you get ready to make these ice pops. They’re a snap to make, it just isn’t exactly a lickity split process. It’s worth every single second though, I promise. You’ll see what I mean after one bite. Also, what 4th of July party is complete without Firecracker Ice Pops?!
I love pieces of fruit of my pops! Even if you process your fruit until it’s fully pureed ( I don’t) you’re likely to still find some strawberry seeds and blueberry skins. If that’s not really your thing, pass the pureed fruit through a fine mesh strainer before adding the mixture to the popsicle molds.