Sunday, August 9, 2009

Update to popsicle season

How can I not do lemon blueberry popsicles first after all the air time I've been giving this flavor combo lately? I couldn't and that's all there is to it.

2 cups water
3/4 cup Splenda
1 cup lemon juice

Add Splenda to water and heat over medium for a few minutes to dissolve. Add lemon juice and stir to combine. Fill popsicle molds 3/4 full and put in the freezer.

(I really want to try this with fuzzy water to see if I can make my pops frizzante and jeezly crow, did you guys know about this?! Now I totally have to try it.)

1 punnet of blueberries
2 spoonfuls of Splenda (or to taste)
flour or cornstarch

Add Splenda to berries and heat over low to make a blueberry sauce. Once berries are mostly broken down, add a teaspoon or so of flour to thicken the sauce.

Keep a close eye on the popsicles in the freezer; you need to let the pops freeze up a LITTLE and then add the blueberry sauce and swirl it through with a skewer. If you wait too long you'll be too late and have to try a layered version, if you do it too soon it will all settle in the bottom of the mold and you'll still have to do a layered version.


Quinn said...

Is this what I ate last night in granita form? It was delightful.

Rogue Designs said...

Almost. What you had was down a cup of water which is why it was almost inedible. That's what I get for trying to create my own recipes instead of going off of someone else's. . .
2 cups of water people. 2 cups.