Maple Popsicles
Recipe By: Laura Sorkin
The temperature shot up to 86°F 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°F 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°F. 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. 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 is tangy and refreshing, while the Mango 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.
