Yesterday the pavement on our driveway was oozing and bubbling. Today the weather was slightly cooler – just enough to solidify the lava flow – but it was still blazing. My feet burned stepping out on the wooden planks of the porch and the metal clip of Owen’s leash was hot to the touch.
We’re Mainers. We’re supposed to be prepared for any weather, so we did what we do best: we coped. (Actually, Owen is reportedly from Arkansas and I was born in Massachusetts, but we’ve got squatters rights.)
Owen sat by the pool to beat the heat.
I sat next to him, dunked my feet and ate a wonderfully refreshing Pineapple Pomegranate Popsicle. And played Angry Birds.
Now, you know you want to be as cool we are (or at least as Owen is), so you need the popsicle recipe.
First, you need these:
Because store-bought popsicles are full of sugar, high fructose nastiness or other bad-for-your-body sweeteners. Not that I’m judging. Except that I am.
Pineapple Pomegranate Popsicles
- 2 c. cubed fresh pineapple (canned won’t yield the right amount of sweetness)
- 1 – 1-1/2 c. Pom juice
- 1/2 c. ginger beer (I use Reed’s Extra Ginger Brew, which is sweetened only with pineapple juice and honey)
- 2 Tbs. lime juice
1. Place pineapple chunks in a blender. Pour in Pom juice until just covered. Add ginger beer and lime juice. Blend until smooth.
2. Pour into ice pop molds. Leave a little room at the top for expansion as the pops freeze. (Also, the ginger beer makes it frothy. You may need to scoop out some of the foam and pour in more of the mixture.)
3. Freeze for four to six hours.
4. Enjoy! You may need to run the molds under cool water to get the popsicle out.
But it is so worth it!
Sorry. This picture is actually of a watermelon-mango popsicle I made a few weeks ago (it sounds better than it was). I didn’t take any pictures of the Pineapple Pomegranate ones because I was too busy eating them, but they are a deep red with swirls of pink froth running throughout.
Beautiful on the inside and the out!
Like this guy: