Popsicle ingredients 790 xxx
photos by george billard

7.8.10 Soul on Ice

It's hot. And evidently it's hot everywhere. A record-setting year. 113 degrees in Baghdad. 122 in Kuwait. Tempers must be running high. Even the most verbose turn laconic. So I'll just say one word: Popsicles. And maybe I'll just add: Easy. Cooling. Refreshing. Light. (My cat looks like a mink throw tossed onto the windowsill.) Take these recipes and run with them. (Or walk very slowly, fanning yourself with a large palm leaf.) Substitute whatever fruits you have on hand; use a little sugar, honey or agave; try a bit of cream instead of the yogurt, or no dairy at all. G is about to try an herbal protocol from the multi-talented Bryan Thomson, and he can't have dairy for a minimum of 6 weeks, but I can't promise I'll be that restrained. (I'm quite addicted to my morning chai made with raw milk. I even had it today, and promptly almost passed out from the heat! Surely not an Ayurvedically-approved choice...) Anyway, basta with the chit-chat. Whiz up these popsicles in no time flat and you can lie prostrate on your hardwood floor, covered with a wet towel, and eat several while watching the entire season of Dexter which you've wisely downloaded from iTunes. I used these molds which I recommend with reservation. They make a nice shape but getting the stick in at the right height was challenging. (I really wanted these but they are expensive and weren't available right away. Plus they come from a site called The Tickle Trunk. WTF?) Even though Jake Godby, the wizard behind the Bay Area's Humphrey Slocombe, wouldn't deign to offer you such a pedestrian combo as strawberry-rhubarb, I do it with pride. For you flavor snobs out there (and I know none of you is actually reading this blog), there's always the esoteric tang of wild lime to the rescue.
Tagged — strawberry-rhubarb