As I have said before I live near Sacramento, California, and it gets HOT!! here in the summer. This year was SO lovely that it didn’t hit 100◦ until late June. But we are deep into the blast furnace heat now. The tomatoes in the garden are very happy with this weather but they are the only ones. Air conditioners run 24/7 and you are never truly cool. So for the 4th I thought I would offer up the coolest treat I know-POPSICLES! When I was a kid we got one of those giant multicolored popsicles from the ice cream man-all high fructose corn syrup and food coloring dripping down our arms.
Today, you can buy some great popsicle molds in a variety of shapes. Some can even make a push up which is big fun for a layered pop. When you use Oregon Canned Fruit to make a popsicle, it is easy and convenient. You can use the variety of fruit your kids (or you!) like and there are no unnecessary additives-just fruit, water and cane sugar.
If you have the time and want to make some fancy treats you can layer them: Pour in some fruit and syrup (about two inches) and let it freeze for about 20 minutes. Next put in some yogurt-again use what you like, non-fat greek yogurt for a nice tart contrast or fruit flavored yogurt that complements your fruit choice. Again, freeze for about 20 minutes and then add some more fruit.
Blueberries and raspberries would work great! Just keep going until your mold is full. If you don’t want to spend the time on the layering, take a can of dark sweet cherries and just put them in the blender and pour the blended puree in the molds. Freeze until firm and unmold. Another great tip is to use just the leftover syrup from a recipe that calls for drained fruit. They are cold and refreshing no matter which way you go. I will be eating these non-stop until firework time. Happy 4th!