Kids like to witness transformation, which is why they enjoy baking so much. Blobs of dough turn into round cookies. And batters rise to lofty cakes. So when I'm cooking with my kids, I try to focus on recipes that will completely change from start to finish.
But I was not about to turn on the oven last weekend; it was the freezer's turn in the spotlight. Mission: popsicles. First a layer of blackberry and blueberry puree, sweetened with rosemary syrup (leftover from piccantedolce's Boozy Watermelon Rosemary Lemonade). After a few hours in the freezer, we topped the fruit with a layer of yogurt sweetened with vanilla sugar. A few hours more and we had torpedo-shaped treats. And the three of us sat on the floor of the magical kitchen, eating our popsicles.
Makes 6 popsicles
- 2 rosemary sprigs
- 1/4 cup plus 2 tablespoons sugar
- 1 cup blueberries
- 1 1/2 cups blackberries
- 1 cup Greek or European style whole milk yogurt
- 2 to 3 tablespoons vanilla sugar (or sugar plus 1/8 teaspoon vanilla extract)
Like this post? See Amanda's post from last week: Fried Green Tomatoes with Panko and Parmesan
Photos by James Ransom