Just because it's hot out there doesn't mean you have to suffer. Chill already.
Popsicles are particularly great for this — frozen and ready when you need one, they're a perfect snack-on-a-stick. Sure, you can find good popsicles — and great paletas (Mexican ice pops) — around town, but maybe try making them from scratch.
Start with a liquid base. Water or fruit juice work well, or try milk or cream for some richness, yogurt or buttermilk for some extra zing. Then start playing with flavors. Ripe summer fruit, fresh herbs, chopped chocolate, even nuts. Or try steeping your base with dried chiles. Get creative. Because keeping your cool can be fun too.
Total time: 20 minutes, plus freezing time | Makes 6 to 8 popsicles, depending on the mold
1 1/2 cups full-fat Greek yogurt
3/4 cup whole milk
1/4 cup blueberry preserves (or grape preserves)
1 pint blueberries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon dried lavender blossoms
1. Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.
2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.
Each of 8 popsicles: 125 calories; 4 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 4 grams saturated fat; 10 mg. cholesterol; 11 grams sugar; 26 mg. sodium.
Love cooking as much as I do? Follow me @noellecarter