Thu 19 Apr 2012
Normally, I wouldn’t make something so tart to talk about an anniversary. We are certainly much more sweet than sour; the pucker you experience from all the lemon is fitting though.
Happy anniversary my dear handsome Mister. The last four years have been the best, and here’s to hopefully at least 60 more. I think we’re going to be adorable old people together. There isn’t a better best friend, or person to be in love with, I could ask for.
Blackberry Lemonade Popsicles
1 punnett blackberries
1/3 Cup sugar
6 ice cubes
- Put the blackberries and sugar together in a small saucepan.
- Mash the berries (a potato masher does the trick nicely), and place the pan over medium-low heat. Cook until the juices are bubbly and the sugar is completely dissolved.
- Remove the pan from heat, then add the ice cubes. They will cool the berry syrup quickly so that the flavor stays more fresh.
- While the ice cubes are melting, juice the lemons into the berry mixture.
- Blitz everything through the blender to break up any chunks, and then pour it through a fine mesh sieve to strain out the seeds.
- Add enough water that the recipe will fill your popsicle molds (~1/2 Cup).
- Pour into popsicle molds and freeze.
Most home made popsicles I have come across are made of frozen juice. The issue I take up with frozen juice popsicles is that they tend to have too much water to flavor. When you get half way through your treat, all the flavor has been licked or sucked out, and you have an ice cube left that is quite lackluster in the taste department. With a slightly higher sugar content, and the addition of fruit, the popsicles you get are more satisfying (at least to my standards).
Though I’m not normally one for the spectrum of sour, I’ve got a sweet tooth of champions, I really liked the tangy zing from all the lemon juice. Certainly won’t be getting scurvy if I keep it up with these.
This time last year: Cheddar Apple English Toasts
And the year before: Raspberry Eskimo Pie