Top trend for summerfood 2011: Ice pops! Pick up some pop molds at the kitchen-supply store, and make one of these frozen treats for family and friends.
Blackberry-Iced Tea Pops
From “Perfect Pops,” by Charity Ferreira (Chronicle Books). Makes 6 to 8.
Ingredients
1 cup blackberries (about 6 ounces)
2 cups strong black tea such as Darjeeling or Earl Grey, cooled
5 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice
Directions
In a blender, puree the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar and lemon juice until well combined.
Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Quick Coconut Ice Pops (Paletas de Coco Rápidas)
From “Paletas,” by Fany Gerson (Ten Speed Press). Makes 6 to 8.
Ingredients
1 can (13.5 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
2/3 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
3/4 cup shredded coconut, lightly toasted (spread it in a thin layer in a sheet pan and toast at 325 degrees for 10 to 15 minutes)
Directions
Put the coconut milk, sweetened condensed milk, half-and- half, salt and vanilla in a blender and blend until smooth. Stir in the coconut.
Divide the mixture among the molds, snap on the lid and freeze until solid, about 5 hours.
