August | Midlife
Trapped by too many Temptations
Chocolate covered fruit ice popsicles (2 Recipes variations):
1.
Chocolate covered Watermelon Kalamata Ice Popsicle topped with Maldon salt.
Ingredients:
1 1/2 cups watermelon, seeded and diced
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon white sugar
1/3 cup chopped Kalamata olives
1 tsp Maldon salt
How to prepare:
Blend watermelon, water, lemon juice together in a blender until smooth.
Add chopped kalamata olives to the mixture
Pour the mixture into the popsicle molds.
Freeze for 20 minutes and gently insert popsicle sticks.
Freeze until solid, about 2 hours more.
Chocolate cover: see below.
2.
Chocolate covered Mint Orange Ice Popsicle with Jalapeño toppings.
Ingredients:
1 1/2 cups fresh mint leaves
1/2 cup water
1 tablespoon fresh orange juice
1 tablespoon white sugar
1/4 cup chopped Jalapeño
1 tsp Maldon salt
How to prepare:
Blend mint leaves, water, orange juice together in a blender until smooth.
Add 1 tsp chopped jalapeño to the mixture
Pour the mixture into the popsicle molds.
Freeze for 20 minutes and gently insert popsicle sticks.
Freeze until solid, about 2 hours more.
Chocolate cover:
Ingredients:
3 tbsp coconut oil
1 cup chopped dark chocolate (150 g)
How to prepare:
Combine coconut oil and dark chocolate in a saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.
Remove the popsicles from their molds.
Pour the chocolate coating into a dish plate.
Dip the popsicles into the chocolate coating and add Maldon Salt to the watermelon popsicles and chopped jalapeños to the mint popsicle immediately.
After dipping, hold the popsicle upside down to allow any excess chocolate to drip back into the cup. Hold it for a moment or two until the chocolate begins to harden Then, place the popsicle on the tray in the freezer.
