It is only Wednesday and I have already sought out Van Leeuwan's Artisan Ice Cream Truck twice this week. The first time I was legitimately in SoHo, but I have no excuse for the second visit (other than the much anticipated appearance of summertime temperatures in NYC). When the urge for ice cream struck me again today I realized I need to come up with a frozen alternative before I spend too much money, and too many calories, on Van Leeuwan's creamy, delicious ice cream.
Luckily the July edition of Food & Wine Magazine arrived in my mailbox with an easy recipe for Minted Watermelon Popsicles*. I didn't have watermelon or ice cube trays (my ingenious freezer somehow automatically makes crushed, cubed, and quick ice at the push of a button), so I improvised and adapted the recipe for the ingredients and tools I had readily available. Gathering an underutilized egg tray, ripe honeydew, cucumber and mint from the fridge, I set out to make my own version of a fresh fruit juice and herb popsicle. The resulting treat provided a refreshing, cool sweetness that is much more healthy and practical than a daily ice cream cone.
Honeydew Cucumber and Mint Popsicles (yield, approx. 3 12-slot egg trays)
Ingredients:
1/2 large honeydew, without the rind (approx. 32 ounces)
1/2 large cucumber (approx. 6 ounces)
1/2 tsp mint, minced
36 lollipop sticks
Preparation:
1. Using a juicer, juice the honeydew and cucumber.
2. Mix in the mint until distributed as evenly as possible.
3. Pour the mixture into a 12-slot egg tray and place lollipop sticks in each slot.
4. Place tray in freezer until popsicles are frozen.
Honeydew, without the rind
Cucumber
Fresh mint
Popsicles before freezing
The final product
* Food & Wine Magazine's recipe for Minted Watermelon Popsicles can be found at: http://www.foodandwine.com/recipes/minted-watermelon-popsicles
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