Today marks the last Friday and the 27th night of Ramadan. I feel like I’m about to say good by to a close friend who is leaving in a few days time and will not return for another year. And who knows what will happen in a year’s time…who will be here and who will have departed. :o( Let’s all try to make the best of the time we have left with this blessed month.
The summer is winding down and school will be beginning (or has already started in some places) very shortly. It would be around this time that I, along with my teacher friends, would be opening up boxes and setting up our classrooms for another school year. This would also be the time for last minute weekend getaways, parties, trips to the CNE and of course eating lots of ice cream and popsicles!
I have been noticing that some food trends from the 80s and 90s are making a come back, one of them being making homemade popsicles with plastic molds. I remember when we were selling my parents’ home, my mom and I had come across some plastic popsicle molds in one of the boxes and we decided to donate them- now I wish I had kept them because it would have saved me from spending $15 bucks on new molds. Oh well….
This recipe (from the Everyday Food Special Issue) I’m going to share with you is full of sweet and delicious seasonal fruit and tangy lemonade. I cut the recipe in half from 8 popsicles to 4.
1 ripe peach, washed and cut into 1/2-inch slices
1 golden kiwi, washed, peeled and sliced into 1/4 inch rounds
1/4 cup of blueberries, washed
1 frozen lemonade concentrate (the recipe used apple juice)
Follow the instructions on the frozen lemonade concentrate to make lemonade. Arrange some fruit into 4 3-ounce ice-pop molds, making sure that the pieces fit snugly. Pour enough lemonade into the molds to just cover the fruit. Insert the ice-pop sticks and freeze for at least 6 hours. To release the pops, run hot water over the frozen molds until it releases.