I hope you all had a lovely few days over Christmas. Me? I ate too much. Go figure. It’s one of the strongest memories I have of Christmas as a child, eating to the point of pain. You say no I couldn’t possibly fit one more thing in and before you know it you find yourself taking another mouthful, then another, then another! But it really was a great day, albeit a long one for the kids. On boxing day I think I had a food hangover and could have happily stayed in bed all day… but instead we went back to my mother-in-laws for lunch!
Now that all the leftovers are eaten I suppose it’s time to start thinking about cooking again. Sigh. It’s far too hot this week to be doing much more than slicing a watermelon, or two, before laying down on the ground to pass out. With that in mind, I thought now might be the perfect time to share a recipe from an article featured in the summer edition of Nourish Magazine, a great free foodie magazine for those of you who live in the Waikato and Bay of Plenty regions of New Zealand. I’d seen the pdf of the article a few months back, but it was still such a neat surprise to find the copy my sister had sent over in the post the day before Christmas. I loved seeing the kids faces when I opened the page with them on it, ‘we’re famous’, yelled Ada 🙂 Haha. For those of you who would like to read the article but can’t get your hands on a copy of the magazine, I’ll post the link at the end of the season when the pdf will become available online.
These pineapple and mint ice-blocks/icy-poles/popsicles (really, can’t we all just stick to the one name for these, preferably the NZ version of ‘ice-blocks’:-) were my favourite of the two recipes I came up with for the article. Super fresh flavours of pineapple and mint, studded with teeny pieces of pineapple for a nice surprise as you bite in. Throughout summer I make sure we always have some form of iced treat in the freezer for those late-afternoon moments when the heat really becomes unbearable.
Right, I’d better get off here now before my computer overheats again and shuts down. I’m not joking, it really has been that hot. Phew.
pineapple + mint popsicles
These
all natural ice-blocks are super fast to make and the recipe can easily be
doubled if want a good stash in the freezer. I use Billington’s unrefined cane sugar, but any raw sugar will do. Makes 4
all natural ice-blocks are super fast to make and the recipe can easily be
doubled if want a good stash in the freezer. I use Billington’s unrefined cane sugar, but any raw sugar will do. Makes 4
1/2 medium (approx 500g) pineapple
1/3 cup (80ml) water
1/4 cup (50g) unrefined cane sugar
1/2 cup loosely packed mint leaves
The juice of 1/2 medium lemon
Peel
pineapple and discard hard inner core. Finely dice around ½ cup of pineapple
and roughly chop the rest. Combine water and sugar in a small saucepan and
bring to the boil, stirring to dissolve sugar. Boil for 1 minute, then remove
from the heat and set aside to cool briefly. Combine roughly chopped pineapple,
sugar syrup, mint leaves and lemon juice in a blender and blend on high until
smooth. Pass mixture through a fine mesh sieve set over a jug, discarding
solids. Spoon a little finely diced pineapple into each ice-block mould then
top with pineapple mint mixture. Snap on tops or if using wooden sticks freeze the ice-blocks
for 1 hour before inserting wooden sticks. Freeze at least 4 hours or
overnight.
pineapple and discard hard inner core. Finely dice around ½ cup of pineapple
and roughly chop the rest. Combine water and sugar in a small saucepan and
bring to the boil, stirring to dissolve sugar. Boil for 1 minute, then remove
from the heat and set aside to cool briefly. Combine roughly chopped pineapple,
sugar syrup, mint leaves and lemon juice in a blender and blend on high until
smooth. Pass mixture through a fine mesh sieve set over a jug, discarding
solids. Spoon a little finely diced pineapple into each ice-block mould then
top with pineapple mint mixture. Snap on tops or if using wooden sticks freeze the ice-blocks
for 1 hour before inserting wooden sticks. Freeze at least 4 hours or
overnight.
12 Responses
Mmm, I could do with one of these right about now… 🙂
Ooh, good combo
Lovely recipe! It's just as hot in Buenos Aires… These pops are perfect for today
I have never made my own popsicles but I have a lot of recipes saved for the summer time. I am so adding this one to the list. Pineapple is my fave fruit 😛
I love coming here for a little blast of sunshine and bright, fresh flavours. It's far too miserable here to be thinking about ice lollies but this has me dreaming of the summer months. Lovely!
Lovely Em, it's such a beautiful magazine too the girls do such a good job of it. I have a big Aussie pineapple at the moment, I think I will make these as theyre promising hot weather over the next few day. Or maybe pinacolada!
Yes I was very impressed when I first read Nourish, loved seeing your recipes in the last issue too xx
Congrats on being featured in Nourish Magazine! That's quite an accomplishment and a great step forward! Like you, I consumed far too much on Christmas errr….and multiple days surrounding Christmas 😉 Your popsicles look fantastic – fruit and mint is such a refreshing combo. Happy new year!
Thanks Julia, Happy New Year to you too xx
Would you be able to sent me the recipe for the other iceblock? Im unable to find the nourish magazine and I would like to make these for my babyshower 🙂 Thanks in advance! Lisa
I was thinking of posting it on here, possibly next week some time? If that's too late for when you need it email me at emma(at)mydarlinglemonthyme(dot)com and I will get it too you before then xx
Love Emma! And they would be perfect for the socrcher we are haivng today!