Keep it cool, Yo.
My kids love popsicles. Love. Them. I can’t blame them though. There’s just something you can’t deny about a tasty frozen treat on a hot summer day. And trust me, we know hot summer days.
Lately I’ve been on a homemade popsicle kick that’s got our freezer stocked with enough frozen goodies for another full year.
Exaggerating? No, seriously.
Yes, that was a peek into our freezer’s bottom drawer. How scandalous. A drawer that’s jam packed with baggies of Pineapple Coconut, Peach Salted Caramel, Tequila Sunrise, Mixed Berry Cream and Blackberry Yogurt Honey bars.
I wasn’t sure which recipe to post first, so I decided to go with my personal favorite, which is inspired by a similar blend in the People’s Pops cookbook.
In a blender, combine fresh blackberries and simple syrup. Blend until very smooth. Press through a fine mesh sieve to strain out the seeds. In a small bowl, combine the yogurt and honey then fold into the blackberry puree. Pour into popsicle molds and insert sticks. Freeze for 3 – 4 hours or until solid.
Vanilla Simple Syrup
makes 1 cup
2/3 cup pure cane sugar
2/3 cup water
1 vanilla bean
Cut the vanilla bean in half and scrape the seeds (reserve the pod). In a medium saucepan, combine sugar, water, vanilla beans and pod. Bring to a low boil then reduce heat and simmer until sugar dissolves completely (around 5 minutes). Remove from heat and allow to cool. Remove pod and strain before using.
Here’s a little extra tip. Use the remaining simple syrup to flavor your morning coffee with a little steamed milk. Mmmm. Maybe I’ll try freezing THAT next.
Oh, and I wasn’t the only one who really enjoyed these frozen blackberry pops…
What. A. Mess. And so pleased with himself. Sigh.