Ice ice baby....

Hi Annie!
Summer is here and that means popsicle time. In my ongoing battle against the arch enemy HFCS (high fructose corn syrup), we only grow our own around here. And when the strawberries and raspberries are overflowing on the bushes, we go crazy and make enough pops to feed the neighborhood.
This summer I'm also going to experiment with adult pops:

• vine-ripened tomatoes, citron vodka and celery seed (bloody marianne pops)
• fresh mint, rum, and limes (AC's cool mojito pop)

I imagine that almond vodka you've been brewing all winter in the basement would be incredible with some vanilla yogurt. Sweet sweet summertime.

Fresh Berry Pops

1. a bunch of fresh clean berries (strawberries, raspberries, blackberries..)
2. 1 cup (or more depending on taste) Seven Stars Maple Yogurt
3. splash of honey if necessary
4. wee smidgen of salt (truly brings out the sweetness)

Throw it all in a blender, food processor, or large bowl and stick blend. Puree the bejezus out of it and taste. Need more sweetness? Need more yogurt? Throw it in and blend some more. Just pour it into some popsicle molds (ice cube trays will work too), cover molds with foil and place in freezer for about 15 minutes so it gets slushy. Once the pops are showing some resistance, push your stick in and freeze overnight. Once set just take the pops out of the freezer and sit on counter for about 10 minutes or so to soften a little before removing from mold. Then wrap each individual pop in wax paper and store in plastic bag in the freezer.

Miss you lots. It's been a busy couple of weeks around here. We're gearing up for our second wedding in 5 days!

Love,
Marianne