July 4, 2012 by Amie M
This weekend was a scorcher. It was 35 C in the shade, and 42 C with humidex. Icky, sticky. The only way to make it better was to stock up on awesome freezies, run our (borrowed) window air conditioner just before bed, and make popsicles.
On our Saturday Farmer’s Market Mission, I bought a flat of 6 quarts of strawberries, or 1 1/2 gallons of yummy red berries. And some red and white flowers to decorate for Canada Day. The plans for these berries were to freeze most of them, but keep two quarts out for snacking, drinking, and licking.
Snacking them is obvious. Paul ate well over two dozen strawberries on our meander home as I ducked into different boutiques downtown. He had a sore tummy. I wonder why.
Drinking is when my friends and I add berries to gin to make… drumroll please… Gin and Berries. And tonic. We add tonic, too.
But the licking of these berries was to come in the form of popsicles. Fresh homemade lovely popsicles.
Grabbing the idea from Brown Eyed Baker and her Red, White and Blue Firecracker Popsicles, I made Red and White popsicles. They were delicious and hit when we took Penny for a walk pre-fireworks show Sunday night.
Mixing strawberries, lemon juice and sugar to make the red half. Then mixing half the amount of white with plain yogourt, sugar, whipping cream and lemon juice. Pour the red bottom first, and let it harden for 20 minutes in freezer. Then add the white layer, and let harden for 10 minutes. I added the rest of the red to the white, for a surprise inside the white layer and froze them for at least an hour before serving. Delicious. Paul loved them, but thought they could use a little vanilla in the yogourt to make more of a strawberry shortcake flavour. I agree.