Popsicle time
It all started with leftover prosecco.
Jonathan surprised me with a bottle on our first night in our first apartment in Denver. After a hectic month planning the move to start the new chapter of our lives, a stressful end to a long-distance relationship and a long anxious flight from NYC, I was too exhausted to stay up late and polish off the bottle with him. So the next day I began domestic bliss by trying to cook up something to do with flat prosecco.
The popsicles (then ice cubes, since I didn't yet have my sip-a-pop popsicle mold) were delightful and refreshing! Light and summery, the prosecco and simple syrup with cut up kiwi and strawberries were great on their own or melting into grapefruit juice.
Then, having taken a cue from my good friend Nathalie, I decided make popsicles this summer.
You can try Nathalie's experiments if you are in New York City, but only the lucky few passing through Denver will get to try mine. I promise to make it worth your visit, though. There's nothing like a dripping popsicle enjoyed from the comfort of our wide porch during a sunny afternoon, especially when it's interrupted by an exciting five-minute rain or hail storm before returning to delightful warmth.
So far, my proudest recipes have been Cream Tea Popsicles (Lady Grey, vanilla and simple syrup) and the Mango-Lemon creamsicle (Breyer's vanilla ice cream with a cream and mango-lemonade).
I quickly discovered the lower the water content, the less ice-like the popsicle becomes. I, for one, like a softer consistency so I can bite and chew and not get mouth freeze.)
Today's new flavors inclue Cherry Chocolate and a Vanilla Cherry Cream Soda popsicle. We will see how those turn out.
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