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Popsicle Pointers

By • July 23, 2012 • 1 Comment

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The warm weather doesn’t look like it’s going anywhere anytime soon. We’re just going to have to keep adapting. That means, of course, more frozen treats. When sitting in front of your air conditioner gets old, make popsicles. (Or do both, for maximum effect.) 

Whole Foods Market Cooking breaks the art of popsicle-making down for us with an article full of tips (too much sugar will prevent your popsicles from freezing), tricks (use foil to hold your sticks in place), and grown-up flavors (greek yogurt and apricot, gin and cucumber). They even provide solutions to those of us who are mold-less -- and still hot. Summer just got a little more bearable. 

From Scratch: Popsicle Basics from Whole Foods Market Cooking

 

 

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I disagree with the rule stated in this article that you should use pure fruit. McGee really got it right when he pointed out that frozen fruit needs to be diluted with water in order for the tongue optimally to enjoy the fruit flavor. Try it. Popsicles and sorbets taste much, much better when they are a bit icier. ;o)