Alright, this is the last recipe in my popsicle series. Hopefully, three in a row isn’t overkill, but the recipes are all different and regardless, it’s summertime, so it’s appropriate! Plus, I’ll be talking about these recipes (and demoing how to make my chocolate mint popsicles) on KATU Afternoon Live next Wednesday, July 26. UPDATE: watch the replay of my popsicle segment HERE.
Meanwhile, these frozen treats are extra special in the sense that they are for adults only. And, actually, a bit of rum takes these from popsicle to poptail. To be honest, I hadn’t heard the term, poptail until I did a little research on boozy frozen treats. Of course, the term makes sense though and I’m rolling with it.
If adding alcohol to popsicles isn’t your jam, omit the rum and add some extra iced tea instead (and maybe some more raspberries too). If you’re going for the spiked version, but don’t have rum on hand, vodka is a great substitute. Also, you can experiment with a little less if you don’t want to taste the alcohol as much. If you opt to experiment with more, be careful because too much alcohol and these won’t freeze.
I have to admit, these are way better than I anticipated. They are quite refreshing and fruity with a kick of rum. The texture is a little slushy, which I enjoy, and check out that gorgeous color! All around, I think these are pretty exceptional.
Cheers and enjoy!
- 1 cup fresh raspberries
- 1 cup fresh-brewed unsweetened hibiscus iced tea, brewed according to package instructions (I used the brand, Smith Teamaker, which is made here in Portland. These are also larger tea bags, made for iced tea)
- 2 limes, juiced
- 1 Tbsp raw honey, or more if you want it sweeter
- 1/4 cup + 2 Tbsp rum (white or gold)
- Extra raspberries for adding to each mold, if desired
- Place all ingredients in a blender and blend on medium-low for about 20-30 seconds, or until raspberries are pureed and everything is mixed well.
- Pour into popsicle molds (I used these molds), leaving about 1/2″ of space at the top. Distribute a few raspberries into each mold and then top with the remaining mixture. If desired, use the popsicle stick to stir the mixture in each mold.
- Freeze overnight. Once ready to eat, rinse mold under warm water briefly to remove popsicle.
Yields: 6 popsicles
As I mentioned in my previous post, I have more popsicle recipes for you all. I’m gearing up to do a popsicle segment in a couple weeks on KATU Afternoon Live and need to have a few options to present. So, this is the second recipe of three or four. Luckily, they’re all different, but hopefully, you don’t get sick of my sharing recipes for frozen treats on a stick!
Meanwhile, this combo is incredible in a classic kinda way and SO creamy. Like, insanely creamy. No sweetener of any sort is needed either, as the banana adds enough on its own. I think these are sure to win over kids and adults alike. Between these and the chocolate mint popsicles, I’m in popsicle heaven. Each day, I look forward to grabbing one out of the freezer and enjoying it out on the deck in the sunshine. Feels good and tastes good, too.
I used these molds, which yield six popsicles, but there was enough mixture for seven (I actually have two sets of the molds too, so no issues for me there). I recommend the following options if you have extra, but are out of molds: 1). drink it, 2). pour it into a little dish or jar and freeze (then scoop out and eat like ice cream), or 3). pour into a paper cup and add a popsicle stick mid-way through freezing.
Cheers and enjoy!
UPDATE: watch the replay of my KATU Afternoon Live popsicle segment HERE.
- 2 cups coconut cream (I like this brand, which has no gums)
- 2 just-ripe medium bananas, peeled and cut in half or into thirds
- 2 tsp pure vanilla extract
- 1/2 cup unsweetened almond butter
- Pinch of sea salt
- Place all ingredients in a high speed blender and blend until smooth, scraping down the sides as needed.
- Pour into popsicle molds and freeze for 6-7 hours or overnight. Once ready, rinse mold under hot water to remove.
Yields: 6-7 popsicles
Blueberry season is in full effect here in Portland and I am loving it! I always look forward to this time of year and take full advantage of any opportunity to gobble up these juicy, sweet morsels. Berry season doesn’t last that long, so I have to savor it while it lasts. Normally, I moderate my fruit intake a bit more, but during berry season I make an exception. Jesse and I usually go up to one of the nearby farms and pick every summer, and we will this year too. I think we may even go this weekend! You may remember my berry picking post from last year.
This breakfast delight is basically a pancake and scramble hybrid. Its flavors are reminiscent of pancakes, with the cinnamon and vanilla, but the texture is all eggs with fresh pops of blueberry. It’s incredibly delicious and nice when you’re craving something on the sweeter side for breakfast. Pair it with a side of crispy bacon or sausage — then, you’ve got yourself a complete meal!
- 1 tsp coconut oil
- 3 pastured eggs, beaten
- 2-3 tbsp full-fat coconut milk (I like this brand and this brand)
- Dash of Himalayan sea salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp pure vanilla extract
- 1/3 cup fresh blueberries
- Scoop of coconut butter, for topping
- In a medium bowl, beat together the eggs, sea salt, coconut milk, cinnamon, cardamom, and vanilla. Then stir in the fresh blueberries.
- Melt the coconut oil in a skillet over medium heat. Once melted, pour in the egg mixture. Allow mixture to cook over medium-low heat, stirring occasionally for 5 minutes or so (to get scrambled pieces).
- Once done, remove from pan and place a big dollop of coconut butter on top, allowing it to melt over the hot eggs. Alternatively, you can melt the coconut butter first and then drizzle on top of the eggs.
Yields: 1 serving