pushing summer

The June bearing strawberries are ripe as ever, and it’s still May! Juicy strawberries and 95-degree temperatures means fruity push-up pop time in my backyard. Along with the fresh strawberries, I had a few apricots and frozen blackberries to puree in the blender. I experimented with different ratios of honey and rice milk to blend up with the fruit and even added a few layers of honeyed rice milk in between fruit layers.

Though I had to wait two hours (for hardening) between filling the flavor fields, I thought it was worth it, because the combined taste was exciting. Visually, the finished pops were like a lickable frozen homage to Mark Rothko (just don’t gaze too long, or they will melt). Perfect for this summery weather and also useful as smoothie starters to keep in the freezer. Cheers to unofficial summer!

12 thoughts on “pushing summer

    1. You do! They were a Williams-Sonoma gift from my sis years ago, but I haven’t seen them in the stores lately. Maybe online now? Bonus: I find them easier to clean than the other popsicle molds.

  1. These look delicious! How much of each thing did you use? And where did you get the push pops?

    1. Hi! My sister gave the molds to me years ago, and I can’t see that anyone makes them with the base anymore ๐Ÿ˜ฆ I did find someone selling a set on eBay here: http://www.ebay.com/itm/Williams-Sonoma-retro-Push-Up-Pop-Maker-Yogurt-Sorbet-Sherbet-Juice-Ice-Cream-/370617768778?pt=LH_DefaultDomain_0&hash=item564a8a5b4a
      I normally use about 1 cup of fruit, 1/2 cup rice milk, teaspoon honey and then go from there. If you use blackberries or strawberries, you may want to strain out the seeds before filling the mold.

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