Recipe: Blueberry and Thyme Lemonade Popsicles
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Making your own popsicles also offers the chance to get creative with flavours. Fruit juices, smoothies, cordials or even pureed fruit make for a perfect popsicle base, and little touches of slices fruits makes for a lovely stained glass effect.
Much like a satisfying iced fizzy drink on a hot day, the lemonade in these popsicles make for a zesty sweetness to spur you on through the heat. The thyme is there for a herby essence and blueberries add a pink hue and a subtle berry flavour. Get creative with ingredients and make the most of the summer fruit bounty.
To keep the popsicle sticks standing straight when freezing, particular with liquid mixtures such as these, cover the moulds with foil and create a slit to place the popsicle stick through.
In a small saucepan, pour in 200ml of the lemonade, 75g of the frozen blueberries, lemon juice, sugar and 2 sprigs of thyme. Bring to a simmer to reduce and become purple in colour for 8 minutes. Strain and set aside to cool.
Add the remaining lemonade to the blueberry concentrate and pour into the popsicle moulds. Add a small sprig of thyme and a couple of the remaining frozen blueberries into each of the moulds.
Cover the moulds in foil, create slits and insert the popsicle sticks. Freeze for 4 hours or until set. To remove, dip the moulds briefly in hot water to loosen, then gently take out.
In a small saucepan, pour in 200ml of the lemonade, 75g of the frozen blueberries, lemon juice, sugar and 2 sprigs of thyme. Bring to a simmer to reduce and become purple in colour for 8 minutes. Strain and set aside to cool.
Add the remaining lemonade to the blueberry concentrate and pour into the popsicle moulds. Add a small sprig of thyme and a couple of the remaining frozen blueberries into each of the moulds.
Cover the moulds in foil, create slits and insert the popsicle sticks. Freeze for 4 hours or until set. To remove, dip the moulds briefly in hot water to loosen, then gently take out.
Making your own popsicles also offers the chance to get creative with flavours. Fruit juices, smoothies, cordials or even pureed fruit make for a perfect popsicle base, and little touches of slices fruits makes for a lovely stained glass effect.
Much like a satisfying iced fizzy drink on a hot day, the lemonade in these popsicles make for a zesty sweetness to spur you on through the heat. The thyme is there for a herby essence and blueberries add a pink hue and a subtle berry flavour. Get creative with ingredients and make the most of the summer fruit bounty.
To keep the popsicle sticks standing straight when freezing, particular with liquid mixtures such as these, cover the moulds with foil and create a slit to place the popsicle stick through.
In a small saucepan, pour in 200ml of the lemonade, 75g of the frozen blueberries, lemon juice, sugar and 2 sprigs of thyme. Bring to a simmer to reduce and become purple in colour for 8 minutes. Strain and set aside to cool.
Add the remaining lemonade to the blueberry concentrate and pour into the popsicle moulds. Add a small sprig of thyme and a couple of the remaining frozen blueberries into each of the moulds.
Cover the moulds in foil, create slits and insert the popsicle sticks. Freeze for 4 hours or until set. To remove, dip the moulds briefly in hot water to loosen, then gently take out.
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