HOME COOKING
In this humidity, everything tastes better in popsicle-form. Start with these foolproof combos, then go crazy.
One afternoon, when I was a boy, my neighbor walked over to the corner of her yard where I was digging with her son and held out a funny-looking ice tray. She was a short and squat French woman who I’d become used to offering me foods I didn’t eat at home. This time, it was a popsicle. Made from orange juice. Blew my mind. I must’ve slurped down three or four of them. Naturally, I went home and emptied a carton of OJ into a couple of ice trays—they were all we had. Orange juice ice cubes are nothing like orange juice popsicles. It was an important day in my maturation. —Scott Edwards
Recipes and photography by Yelena Strokin
Currant Popsicles
(Pictured, top) Serves six.
2 cups vanilla Greek yogurt
2 cups red or black currants
(or a combination of both)
2 tsps. honey or agave
1 tbsp. lemon juice
Strawberry Smoothie Popsicles
Serves six.
1 cup vanilla Greek yogurt
2 cups fresh strawberries, sliced
2 tsps. honey or agave
1 tbsp. lemon juice
Mango Popsicles
Serves six.
½ cup heavy cream
3 mangos
1 tsp. honey
Juice from half a lime
The directions are the same for all three popsicles: Add everything to a blender, then puree the mixture until it achieves a smooth consistency. Pour it into a popsicle tray, plant a popsicle stick in each mold and freeze for at least four hours.
Mango-Strawberry Popsicles
(Pictured, right) Serves six.
1 mango
2 cups fresh strawberries, sliced
2 tsps. honey
Juice from one orange
Juice from one grapefruit
Add the mango, orange juice and 1 tsp. of honey to a blender and puree the mixture until it achieves a smooth consistency. Then, spoon it into a popsicle tray, filling each mold halfway.
Puree the strawberries, grapefruit juice and 1 tsp. of honey next, and top off the molds. Plant a popsicle stick in each, then freeze for at least four hours.
Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog Cooking Melangery.com.
[divider]What I’m Drinking Right Now[/divider]
Amador Whiskey Co
(Limited Release) | $90 (750ml)
I can’t say I’ve ever met a whiskey that I haven’t liked, and I’ve met a lot of whiskeys. But never one like Amador’s 10-Barrel. Hits of citrus, toffee, clove, leather and hoppy spice weave together to create a bottomless complexity. The limited release is 60 percent straight malt whiskey sourced from high-end distillers and 40 percent hop-flavored whiskey distilled from Bear Republic Brewery’s Racer 5 IPA. The beer’s full-bodied flavor contributes a malty hoppy-ness without overwhelming the whiskey’s flavor profile. The components were aged separately for over two years in French oak wine barrels before they were combined and aged for another couple of years in chardonnay barrels. You taste every day of that.
On a lighter note, I’m not big on fruity beers, but Free Will Brewing Company’s Mango Wheat has just enough of a mango overtone to keep it refreshing. It also happens to pair really well with some of my favorite summer foods: ceviche, crab and corn.
ADAM JUNKINS
Partner/Sommelier
Sovana Bistro
(Kennett Square)