On my mind:
I accidentally made popsicles for Popsicle Week. (Next year I’ll do it on purpose.)
This show is pitch perfect.
An aphorism to live by: “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” ― Maya Angelou
Blair Braverman’s stunning flash fiction.
These ice cream tips have seriously upped my at-home ice cream-making game.
Strawberries are at the end of their season; these popsicles are a good way to use those last, tired-looking ones. You can exchange the water for milk, if dairy isn’t an issue for you. Makes 10 popsicles
- 2 cups (230 grams) strawberries, hulled + halved
- 1.5 tablespoons (20 grams) raw sugar + 1 heaping tablespoon (15 grams) raw sugar
- 1/4 teaspoon vanilla powder (or the seeds of 1/2 a split vanilla bean)
- 1 14-ounce can full-fat coconut milk
- 1/4 cup lime juice
- In a medium mixing bowl, fold the sugar and the vanilla into the strawberries. Let the strawberries sit for 25 minutes, until they get soft and juicy. With the back of a large fork, mash the strawberries into a rough puree. Set the bowl aside.
- In a large mixing bowl, whisk together the remaining sugar, the coconut milk, the lime juice and 1/2 cup water.
- Divide the strawberry puree between the 10 popsicle molds. Next, divide the coconut milk mixture between the popsicle molds. Freeze the popsicles until firm, at least 4 hours, or overnight.