Gourmet Popsicles

August 11, 2012

Gourmet popsicles are making their way as the newest food rage. You can see evidence of that in some way in just about every food publication you pick up, on any food show on television and all over the internet. There is hardly a specialty food market, farmer’s market or food truck anywhere that does not have some representation of these handcrafted, gourmet frozen confections. And why not? They are fun, creative, and in most cases, a healthy option to some of the overly sweetened, processed frozen treats that have been making the scene for years.

Ever since we browsed the People’s Pops stall at the Brooklyn Flea Market, I starting gathering a little inspiration for my own homemade artisan popsicles. We purchased fruit from farmer’s markets and condensed it into the form of a simple and nostalgic summertime staple. With temperatures reaching  over 90 degrees while visiting NYC, the popsicles we made at my sister’s apartment were the perfect antidote to the heat — if only for a few minutes.

Ginger Tea Cherry Popsicles

Ingredients:

  • 1.5 cups hot water
  • 2 ginger tea bags
  • 1 Tbsp. agave nectar, or sweetener of choice
  • a pinch of salt
  • 1 cup of pitted cherries (I used sour cherries)
  • 1 Tbsp. lemon juice

Directions:

  1. Steep ginger tea bags in hot water for 5 minutes.
  2. Discard tea bags and stir in agave nectar. Set aside to cool.
  3. Add lemon juice and salt. Stir to combine.
  4. Pour the ginger tea concoction into popsicle trays and add cherries. Freeze completely (4-5 hours).
  5. To un-mold, place popsicle trays under running hot water for a few seconds.

Almond Pear Popsicles

Ingredients:

  • 1.5 cups almond milk
  • 1 pear, sliced
  • ½ tsp. almond extract
  • 1 Tbsp. agave nectar, or sweetener of choice
  • Pinch of cinnamon

Directions:

  1. Place almond milk into a small bowl. Stir in almond extract, agave nectar and cinnamon.
  2. Pour mixture into popsicle trays and add pear slices. Freeze until set (4-5 hours).
  3. To un-mold, place popsicle trays under running hot water for a few seconds.

Enjoy!

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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  • http://www.glassofwin.com Rachael

    Yum, yum ~ I’ve been on a popsicle binge this summer (starting with the alcoholic kind *ahem*) and this post reminded me I have something unique to do with the peaches I have on my counter ~ :)

    • Katie

      If Ireland experienced slightly warmer weather I would enjoy eating popsicles a lot more often ;) Peaches would be absolutely delightful in the form of a frozen treat. You’ll have to let me know how they turn out!

  • http://www.theveganchickpea.com Caitlin

    i love your gormet popsicles! they are pretty gorgeous, too.

    • Katie

      Aww, thank you Caitlin :)

  • http://www.pedalpops.me Mike

    Sounds great – I made a rosemary pear pop during my selling season last year and they were a smash. I love to make pops and leave the whole fruits in them, customers love them. Thanks for sharing!

    • Katie

      Thanks for stopping by Mike! The combination of rosemary and pear in a popsicle sounds delicious – I’ll definitely be giving that a try when the weather warms up.

      PS – I checked out your website and read all about your business. I love your creative flavors! Best of luck to you! And if I’m ever down south I’ll be sure to come check out your stands and sample the ice pops :)