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
Like this post? See Amanda's post from last week: Fried Green Tomatoes with Panko and Parmesan
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now