Summer hit early and hit with a vengeance. While Frederick and I just love baking together, we do not especially enjoy working in steaming hot kitchen. Frederick can handle the heat a bit longer than I can…but we are a team! We are finding that an increased amount of our kitchen time is spent experimenting with cold desserts.
Popsicles are so easy to do with children. To make the process easier, you can make the pops with very small amounts of ingredient. Take for instance our blueberry-apricot creation. Alastair had eaten the better part of a container of blueberries, leaving the small, uninteresting ones. We also had several dead-ripe little apricots from a local tree. The fruit was not pretty, but it was bursting with flavor.
Given another day in the kitchen, both the berries and the apricots could have ended up as chicken food. Not to worry! Frederick and I transformed this over-ripe fruit into one of the best treats of the summer. So simple! So scrumptious!
Strawberries and cream on a stick (Popiscles from the Half Pint Hacks)
Fruity ice cubes — A tradition from our grandma’s grandma
Strawberries. The best recipes. Right here.
A quick no-canning solution for strawberry jam
A versatile strawberry vinaigrette for salads and sauces
Preserve the strawberry bounty in this exceptionally delicious way
You would think that cooking would destroy a strawberry and yet this approach secret ingredient takes them to a new level
Tuck away this strawberry lemonade concentrate idea. You’re going to love it!