With the end of Summer fast approaching, I made a Popsicle inspired by Mexican
paletas, a mostly pureed frozen fruit dessert that's either ice- or cream-based. After
chopping up a cantaloupe last week, I wanted to combine it with a crisp cucumber and spicy jalapeño to create a refreshing yet snappy paleta.Zealous with my jalapeño, I chopped up an entire thing, seeds and all, and threw it in the blender. The result was too spicy for my taste, so I balanced the heat by adding a touch of sugar.
Recently we brainstormed the ultimate
Popsicle. In my ideal Popsicle, the pesky wooden stick would be replaced with something deliciously edible. I decided to experiment with
Pepperidge Farm Pirouettes, a rolled, wafer cookie with cream filling, using the cookie as the stick.
I'm not the only one obsessed with
Popsicles; so is
Krystia Castella, the author of the recently released
Pops! Icy Treats for Everyone. The book is full of frozen delights, but I was completely intrigued by her recipe for rice pudding Popsicles.
With their tart, sorbet-like outside and smooth center, I love classic orange creamsicles. As I continue my
popsicle obsession, I decided to experiment with my own variation. Using mangoes and lime, I made creamsicles with a tropical twist!
This summer
popsicles are all the rage. While
YumSugar's been experimenting with them for weeks now, I have yet to join her on this icy adventure. The reason I haven't made popsicles is because I don't own any popsicle molds.
