What happens when you take a bowl full of raspberries, a big drizzle of honey, and some greek yogurt and mix them together?
You should get some delicious popsicles, if you know what you’re doing. Which apparently–some days–I don’t.
I was super stoked about making these popsicles. I even talked about it over on Facebook. I decided to make raspberry and honey with greek yogurt when we got to the P-patch and saw the berry bonanza going on in my plot, and remembered the jar of deliciously floral honey we picked up in Manson when we were visiting Lake Chelan a few weeks ago.
I don’t really know what went wrong. They had all the makings of what should have been a killer batch of delicious popsicles.
Then I added some liqueur to them, which I think is where it all went downhill. Even the heady scent of good vanilla couldn’t save the day.
Usually adding a bit of booze to things is a win. With these babies though, it turned the texture to weird creamy with bits of straight up ice lodged throughout. Between the ice and the seeds in the whole berries, they were too much crunch and not enough creamy goodness. And to make matters worse, the liqueur had a weird flavor when it froze–supposedly raspberry but more like rotten grape juice.
I know, this is really making your mouth water. I bet you wish I would give you the recipe to make these tempting delights.
But, lesson learned. I mean, I did it for you, friends. I made these popsicles so you wouldn’t have to, and now we all know what happens when you mix these things together and freeze them.
Sometimes, you have to just take the things that come to you. Lately, I’ve been getting a lot of lemons. I guess that’s why I made lemonade. It’s been a lot of hit and miss these past few weeks and I’m happy to say that I have been doing my best to move on. I’m getting back on the bandwagon of deliciousness, with recipes forthcoming that a girl can be proud of.
I might still be battling the chickens to stay in their designated area. I might still be neglecting the p-patch only to show up and find that someone has stolen all of the best artichokes off of my plants. I might even continue to pretend that the weeds aren’t getting as tall as Lilli, but at least I will be taking the time to enjoy the rest of summer while it still lasts.
Or maybe, these. Hopefully they will redeem me from the circle of hell reserved for people who mess up that easiest of summer treats, the popsicle. I made these ones after realizing I still had a quarter of a watermelon in the fridge that I didn’t want to eat in it’s current form.
They are a snap to make and are highly refreshing. Not as picnic friendly as whole watermelon, but are perfect for a night on the porch with friends.
Watermelon Margarita Popsicles
makes about sixteen (16) 1/4 cup popsicles
about 4-5 cups watermelon chunks–seeds removed
1/4 cup good tequila
1/4 cup simple syrup, chilled
1/2 cup fresh squeezed lime juice
Puree the watermelon. You’ll need 3 1/2 cups of juice for this recipe, which you should get from 4-5 cups of solid watermelon, but if you need more juice, puree more melon until you have enough juice. If you happen to get more than 3 1/2 cups, just save it for something else. Non-frozen watermelon margaritas perhaps.
Add the syrup, lime juice and tequila and give it a good stir. Carefully pour juice into your popsicle mold, cover and add the sticks. Freeze until solid then run a thin stream of warm water over to remore. Store frozen popsicles in a zipper bag and freeze the remaining mixture. Before serving sprinkle a tiny pinch of crunchy sea salt over one side of the popsicle for a true margarita experience.