Recipe: Raspberry Yogurt Popsicles

In recent years I've developed an addiction to ice cream and frozen treats. 

This is not something I've had my entire life. As a kid, I remember occasionally getting ice cream for a treat or on vacation or occasionally something from the ice cream man who drove around our neighborhood. But I don't remember craving it the same way I do now. Recently I'm pretty game for ice cream any time, any day, any where. Need a pickmeup? Go get ice cream. Need to celebrate something? Let's get ice cream! Need to kill some time before going to the movies? Ice cream that you get a lid for and end up sneaking into the movies. It's just exactly what I want at any given moment and I've decided to go with it.

These popsicle were created because I tend to come home from work very hangry and need something right away. Because when you are tired and annoyed from work and hungry, you'd be surprised how often you decide to just get ice cream for dinner. Having these not-too-unhealthy alternatives handy means I make it to dinner more often.

Raspberry Yogurt Popsicles

Makes 10 popsicles

2 cups fresh raspberries
2 tablespoons honey
Half a lemon
1 1/2–2 cups vanilla greek yogurt

Place raspberries in a medium sized bowl. Add honey and juice from half a lemon. Using a spatula or spoon, cover the berries with the juice and honey and let sit for at least a half an hour in the fridge. Pour your raspberry mixture into a blender, and blend until smooth. If you really hate raspberry seeds, you can pour the mixture through a mesh strainer before filling your popsicle molds, but I didn't bother.

When filling your popsicle molds (I believe I have this one), alternate between the yogurt and raspberry puree until they are 3/4th full. Then using a wooden skewer, swirl the layers together a little bit to get swirls. If you don't have a wooden skewer lying around, you can use anything that's long and fairly skinny. You also don't have to swirl them at all and they will still be great. Add in your popsicle sticks and freeze for 4–6 hours until completely frozen.

Recipe: Strawberry Basil Frosé

So here's a real life fact: as I write this, which is 10pm on a Monday night, I'm definitely sitting on the sofa with a giant bowlful of this frosé and eating it like a snow cone. Because I don't need to tell you that Mondays are hard. And as much as this is a fun dessert cocktail to serve at a party or a happy hour with girlfriends, this is also a great late night summer boozy snack when it's 100 degrees in your house with 90 percent humidity. 

We've finally had a little break in the extreme heat and humidity we've been feeling here in Philadelphia and I and my poor little kitties are very thankful. I love summer, and this one is a damn good one, but the humidity is just exhausting. I would like to turn my oven on a bake something for you all, but it's just not realistic at the moment. So frozen treats it is! I'm not really complaining.

Strawberry Basil Frosé

Makes enough for a party!
Adapted from this recipe

1 750 ml bottle of rosé**
1/2 cup sugar
1/2 cup water
8-10 strawberries, hulled and quartered
2 large basil leaves
1 1/2 cups ice
juice from half a lemon

Pour the entire bottle of rosé into a 9x9 inch baking pan (or any bowl or pan it will all fit in) and freeze for 4-6 hours or overnight until almost frozen. Because of the alcohol, it won't completely solidify.

In a small saucepan, bring sugar and water to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add strawberries. Rip basil leaves in half and add them as well. Let steep for 30 minutes to an hour. Strain through a mesh strainer into a small bowl or jar. Do not press on the strawberries. Cover and chill in refrigerator, about 30 minutes.

Once you're ready to make your frosé, add your ice to the blender and pulse until ice is crushed. Remove the rosé from the freezer and scrape into the blender, along with strawberry-basil syrup juice from half a lemon. Blend until mixture is slushy.

If you don't want to serve immediately, place blender jar in the freezer and pulse once or twice before serving. If you want to make this in advice and place back in the freezer overnight, you can just use a spoon to shave and break up the frosé into a slush. Garnish with a strawberry and some basil leaves.

** When choosing your rosé, you'll want something that's on the full-bodied side and nothing too sweet.