The temperature shot up to 86 degrees here this past weekend and you’d think we were all going to expire. The northern mindset takes a bit of time to adjust to the fact that you can’t cool off just by taking off your second layer of wool. Luckily Vermont is blessed with an abundance of swimming holes filled with 50 degree water, fresh off the mountain. Don’t ask us for directions to a good one, we are all under super-secret oaths to keep them for ourselves.
Our weather was downright frigid in comparison to Phoenix, Arizona which set a record of 116 degrees. And Phoenicians should be grateful they don’t live in Phalodi, India which reached 123.8 F this past May. It’s hot all over; time for maple popsicles.
When making popsicles, one generally punches up the sugar content or the result can be somewhat watery. Though plain maple syrup does not freeze, in combination with fruit juice, it creates a perfect, creamy pop and the infused maple syrups make for a very easy recipe. I found the following three combinations to work really well, but I’m sure I have barely scratched the surface of potential combinations. The Guava-Hibiscus is tangy and refreshing while the Mango-Lime Leaf tastes like a day at the beach. The Blueberry-Melon can only be made in summertime when the fruit is at its peak – flown-in winter produce will taste like nothing much. If you come up with any of your own, please message me on our Facebook page. Phalodians, this one’s for you.
Each recipe makes two popsicles.
Guava-Hibiscus Pop
- 1 cup guava juice (I used Goya brand)
- 4 tsp Hibiscus-Infused Maple Syrup
- Several leaves of fresh mint
Combine the juice, maple and mint in a bowl. Muddle the mint by pressing down on it with the back of a spoon and let it sit for five minutes. Strain out the mint and then pour the mixture into your pop mold. Freeze.
Mango-Makrut Pop
- 1 cup mango juice (I used Goya brand)
- 4 tsp Makrut Lime-leaf Infused Maple Syrup
- 1 tsp lemon juice
Combine all ingredients and freeze in a popsicle mold.
Blueberry-Melon-Lime Pop
- 2/3 cup diced cantaloupe
- 2/3 cup fresh blueberries
- 2 Tbs Makrut Lime-leaf Infused Maple Syrup
Combine all ingredients in a blender and puree until smooth. Since fresh fruit varies in sweetness, taste to see if it needs additional maple syrup. Pour in a pop mold and freeze.
