Cocktail: Strawberry Mojito Popsicles

Summer has been a little crazy this time around. We have people visiting from out of town, work travel, vacation travel, birthdays, and on top of everything: figuring out a new rental to move to. I love being busy, but it's hard for me to strike a balance between happy busy and crazy-freak-out busy. Plus, it's been like 100 degrees with 200% humidity in Philadelphia for weeks now.

So I'm bringing boozy summer popsicles to the rescue. Because it's too hot to turn on the oven to bake anything and these are the perfect post-work treat on a hot and busy day. Plus, they have fruit so they're healthy, right?

Strawberry Mojito Popsicles

Makes 10 popsicles

1/2 cup sugar
1 cup water
20 mint leaves
1/2 cup lime juice
1/3 cup white rum
8-10 strawberries, sliced 

In a small saucepan, bring water and sugar to a boil over medium heat. Cook until sugar dissolves (a few minutes). Remove from heat, stir in mint leaves, and let steep until syrup is room temperature.

Place a fine mesh strainer over a pitcher (or something with a spout) and strain the leaves out of the mint syrup. Add in lime juice and rum and stir until combined. Pour the mixture into the popsicle molds until they are 2/3 full. Add 2-4 slices of strawberry to each mold, or until the molds are full. 

Place in the freezer for an hour, then remove from the freezer and add the sticks. Place back in the freezer and freeze overnight. If you have trouble removing your popsicles from the molds, try running warm water on the sides of your mold. 

FYI, the booze makes these popsicles melt QUICK so get ready to enjoy quickly!

Recipe: Strawberry Rhubarb Crisp

It's been a little while since we baked together, friends! So I wanted to ease you back in with a simple recipe that takes under 30 minutes to throw together. We're making a crisp because it's simple, versatile, and delicious. It's also one of my favorite treats because you can make it for dessert and serve it with ice cream and then reheat the leftovers for breakfast the next day. And we aren't skimping on the topping either, since that's really the best part. Let's get to it... 

Strawberry Rhubarb Crisp

Yields 8 servings

2 cup strawberries, chopped into small pieces
2 cups rhubarb, chopped into small pieces
1 1/2 teaspoon cornstarch
1 1/2 tablespoon sugar
1/2 lemon
1 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 stick butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat oven to 400 degrees and set aside a 8x8 inch baking pan.

In a large bowl, stir together strawberries, rhubarb, cornstarch, juice from half a lemon, and sugar until everything is combined and the fruit is coated. In a separate bowl, mix together flour, oats, brown sugar, vanilla extract, salt, and melted butter until combined and mixture is crumbly. 

Add fruit mixture and any juices from the bowl into the baking pan and spread out evenly using a rubber spatula. Using your hands, sprinkle the crumb topping on top of the fruit so that the fruit is completely covered. Bake for 30-40 minutes until fragrant, the fruit is cooked through and bubbly, and the top is golden brown. Serve warm with ice cream.