You're probably wondering what the heck we're doing making popsicles in midwinter. Well, for one thing, San Francisco breaks into spring about a week after New Year's Day. Of course, it is currently a clammy, rainy 53 degrees F out, but still.
It's been about a month since Little Moo has been talking about popsicles. I realized that I should just jump the starting line and look for a kit for the summer. It came yesterday. We got in late, exhausted, from a show and without thinking clearly, I left it on the countertop in the kitchen. Little Moo discovered it this morning and came rampaging into our bedroom, shouting at the top of her lungs (which are considerable),
"Mommy, getupgetupgetup! We have to make popsicles now!!!!"
So here we are, in the end of January, making popsicles. I'm hoping it clears up outside tomorrow. 53 degrees in San Francisco usually feels a lot colder in the rain because it's so damp. All the same, I will probably try one of these. We had too much juice so we all got a sip or two. Yum.
Carrot-Meyer Lemon-Coconut Creamsicles
Ingredients:
6 or so large carrots, cleaned, with the ends cut off
or
about 1.5 cups fresh carrot juice (note that we did have too much in the end...eyeball this for your own popsicle kit.)
2 peeled meyer lemons (or any 2 small sweet citrus fruits...if you want to use regular lemons, add a little sweetener)
or
the juice of 2 meyer lemons
or the juice of 2 sweet oranges
or the juice of 2 lemons with a bit of sweetener
1 cup coconut milk
(optional: 1/2 or 1 teaspoon virgin coconut oil, melted)
(If using whole carrots and citrus.) Using a juicer, juice the carrots and the lemons. Set aside.
(Blend oil with coconut milk and allow to cool.) Add cool coconut milk to the juice.
Pour into the popsicle kit and add sticks. Freeze well. Drink the leftovers. Enjoy!
I'll let you know how it turns out tomorrow!
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