Lately I’ve been listening to a lot of Willie Nelson. He’s pretty much perfect for summertime, what with that winsome, triumphant, bittersweet music that sometimes verges on minimal. When you land on something whose simplicity transports you, it’s kind of a revelation. I’m dreaming of road trips with lots of Willie Nelson, lost in thoughts and fantasizing about popsicles to punctuate the long, hot drives.
Originally I had some fancy ice pops in mind, kind of a frozen version of a perfect dark chocolate bar. One that incorporated expensive sea salts, toasted almonds and the like. But something about their fussiness wasn’t really sitting well. So I returned to this – it’s basically a frozen version of your favorite summer berry jam, or your favorite berry pie, or your favorite berry crumble. Just imagine those flavors concentrated and frozen and without a crust. And with some fresh mint to top things off. Right now, their simplicity is really hitting the spot.
These Summer Berry + Mint Ice Pops are part of the July Seasonal Food Guide.
PS: If you’re in a popsicle mood, you might want to check out these Horchata Pops that I made for Etsy’s blog!
BERRY + MINT ICE POPS
Yield: 8 popsicles (using 3 ounce molds)
1 cup raspberries
1 cup blackberries
1 cup sliced strawberries
1/3 cup sugar
1/3 cup water
2 tablespoons lemon juice
2 tablespoons finely minced fresh mint
Combine raspberries, blackberries and sliced strawberries with the lemon juice and mint in a mixing bowl. Mash the berries a bit with the back of a large wooden spoon. Let this mixture sit for about a half hour to macerate.
Meanwhile, combine the sugar and water in a small saucepan and simmer until the sugar is dissolved. Let cool for about five minutes, then combine with the berry mixture.
Using a glass measuring cup with a spout, carefully pour the berry mixture into your popsicle molds.
Freeze for six hours. If your popsicles stick to the molds, hold them under warm running water to loosen.