In Atlanta, where I lived for 7 years before moving to Chicago, there was a super popular popsicle company that grew from a pop-up concept (think ice cream carts on street corners) to a large-scale pop culture phenomenon (just wanted to see how many times I could use the word “pop” in that sentence…not bad!). The King of Pops can now be found regionally throughout the Southeast, and inspires me to think outside the (farmer’s market) box when it comes to refreshing iced treats, the ultimate summer dessert. Their flavors include gourmet options like raspberry rosewater, grapefruit mint, Thai iced tea, Mexican chocolate and salted caramel. To read more about the King of Pops, visit kingofpops.com.
I was reminded of this seasonal summer treat when my sister-in-law sent me the cutest photos of my niece and nephew, Stella and Gus, enjoying homemade popsicles in their Berkeley, Calif., home the other day. I’ll be on the lookout at the farmer’s market for fresh fruit I can combine in a variety of ways to make this a regular on the steamy summer menu.
Her forgiving recipe was not measured, but goes something like this:
- 1 small seedless watermelon
- Juice of one large lemon or two small lemons
- 5 or so mint leaves
- Maple syrup to taste (approx. 1-3 TBSP)
Blend in a high-speed blender and freeze in popsicle molds until frozen. Enjoy!
Another creamy option, ideal with berries straight from the farmer’s market is this recipe. Replace your ice cream habit with this satisfying indulgence, and your body will thank you all summer! What’s your favorite fruity combination to throw in a mold?