Happy Monday, lovelies!
Remember back when I introduced you to Erica, owner of Foxy Falafel? I’ve been helping the busy gal out from time-to-time at the stand and it’s been fun. Side note: Come say hi! Just promise you’ll be patient, as I’m the slowest change-maker known to man.
Math = hardness.
Anyway, last Sunday, I had the pleasure of working the Uptown Farmers’ Market stand with foxy Foxy employee Tasha. And, boy, was it hot. Like really hot. And humid. So, when I saw person after person stroll by with dripping popsicles, I thought: I gotta get me one of them. Sadly, by the time I made it to Dandelion Kitchen‘s stand they had already sold out of their flavor of the day: raspberry-horchata. (I did wind up with two fists full of their homemade sodas—basil-lime & lemon-ginger. Both were insanely refreshing!!) Ever since then, I’ve been itching to try making them at home.
And so I did.
WHAT YOU’LL NEED
♥ 1 bag frozen raspberries (Thaw them a little bit, which, in this heat, will take approximately 30 seconds!)
♥ A tablespoon or so of sugar
♥ 3-4 cups of fresh horchata (I bought a ginormous cup from Tacqueria La Hacienda at Mercado Central for $3.99.)
♥ Popsicle molds (I found these at Target.)
♥ Food processor or blender
HOW TO MAKE
1. Blend up the softened raspberries in the processor or blender. Add the sugar as they’re whirring around.
2. Plop a spoonful of raspberry puree into the molds.
3. Top with horchata.
4. Fit sicks in the molds, and pop in freezer.
Results: 12 cinnamon-y, creamy, fruity, sticky, delicious popsicles.
Did you all have great weekends? Mine was, in a word, amazing, and hope yours was, too.