My friend, Leo, recently informed me that a guy named Mark Bittman writes a food column in the New York Times where he puts up a daily recipe. I decided to check him out, and from what I can tell his recipes are pretty consistently creative and simple, which is a rare combination. I bought some popsicle molds a while back and was trying to decide what kind of popsicles to make so Leo sent me a link to a whole list of really easy and interesting recipes for popsicles from Mark Bittman. He has a list of nine different flavours separated into three categories, and I decided to try out two of the flavours from the fruity category. I am going to be trying a couple more in the future so keep an eye out for those as well.
I am really happy with how these came out. Anyone who knows anything about me knows that I have an extensive and irrational love for popsicles. I will just be going about my business in the middle of the day when I realize that I have got an intense craving for a popsicle. It doesn’t even matter what time of year it is. My thing ever when I was little was to get an Itzakadoozie popsicle (those really long, twisty, colourful ones) from the variety store after a soccer game. It bums me out to this day that you can’t buy those in the grocery store, but sometimes I spot them at gas station stores and amusement parks. Anyways, I tried out the peach ginger and the cherry vanilla popsicles from Mark Bittman. The recipes are essentially the same with different fruits, but they were both very refreshing and had a nice little twist on the typical popsicle.
Peach Ginger Popsicles
2 cups chopped fresh peaches (peeled or not)
3 Tbsps. sugar
2 tsps. lemon juice
1/2 pinch fresh, grated ginger
Water, as needed (I used about 1/3 cup)
I looked online and discovered a neat little way of peeling ginger since it is so frustrating to try using a peeler. Just scrape at it with the back of a spoon, and it works like magic!
Pour the mixture into four popsicle molds and freeze for several hours. It took about 4 hours for them to get solid enough to remove from the molds. Run some hot water over the molds to remove the popsicles. Bittman mentions that you can make these in paper cups as well. Just pour them into the paper cups, and insert wooded popsicles sticks after they have been in the freezer for about an hour then continue to freeze.
Puree all ingredients in a blender or food processor. You could probably use frozen cherries for this if you don’t want to bother pitting them all. I don’t have a cherry pitter so I cut fresh cherries in half and removed the pits.