11 Jun 2013
Summer. It is here: week upon week of hot, sweaty freedom.
As a child I embraced it and the sunshine that came with it, reveling in the independence and the lack of homework. My sister and I would pack mesh bags with flip-flops, giant beach towels, books, and sunscreen, and we’d head to the beach as a family, five kids and mom. My mom with her sunglasses and her paperback, her black hair tied back at the nape of her neck would open a sweaty cooler to reveal our afternoon treats after we’d claimed our own hot piece of sand and laid out the towels.
First came anything frozen because it wouldn’t last as long as the fruits she had packed, and so we’d sit sucking on brightly colored tubes of fruit juice, red and orange dribbling down our chins before rushing off into the water to wash the stickiness from our fingers, and then we’d let the day fade away as we splashed and baked.
These days our summer afternoons are spent enjoying the pool in the backyard. I garden while the kids splash, but the popsicles are the same. Mine just taste like the sweet and sour of key lime, the creamy tang of Greek yogurt, and the crunch of graham cracker crumbs at the end.
Key Lime Pie Popsicles
YIELD: Makes 10 or more popsicles depending on mold size
- 2 cups Greek-style plain yogurt
- 1 cup plus 2 tablespoons key lime simple syrup
- 1 teaspoon vanilla extract
- 1/2 cup crushed Erewhon Graham Crackers
Key Lime Simple Syrup
- 1/2 cup water
- 1/2 cup key lime juice
- 1/2 cup sugar (or honey)
Make the Simple Syrup
In a medium saucepan heat the water, lime juice, and sugar until the sugar has dissolved. If using honey, heat until the mixture simmers. Remove from the heat and allow to cool.
Make the Popsicles
Mix together the yogurt, 1 cup key lime simple syrup, and the vanilla until smooth. Pour into popsicle molds. In a small bowl, mix the graham cracker crumbs with remaining simple syrup until moistened. Carefully spoon about 1 tablespoon of crumbs onto the bottom of each popsicle mold over the yogurt. Press lightly to secure. Insert sticks or tops to the molds and freeze until stiff.
To unmold, run under warm water for 10-20 seconds, as needed. Serve immediately.
ShainaCheck out my latest posts here