Hello from Belize! Since I will be out of the U.S. for Independence Day, I thought I’d quickly share a recipe for cold summer treats in abstract swirls of patriotic colors. I want to wax poetic about how creamy these roasted berry popsicles are and I am so eager to tell you all about my adventures, but we are in a hurry to head back to Belize City for the Flavors of Belize cookbook launch party. For now, you can catch a glimpse of this incredible trip on Instagram.
Before I go, I should add that since I much prefer tart and tangy to overtly sweet, I might skip the honey in the yogurt and add more lemon juice next time. It’s entirely up to you, though—the beauty of popsicles is that they’ll freeze into a cohesive ice pop no matter what. Just sweeten to taste before freezing. I also recommend using full fat yogurt or coconut milk for popsicles; higher fat content prevents the popsicles from getting icy. Roasting the fruit brings out their jammy sweetness and cooks out some of the water, which again, helps keep the popsicles creamy rather than icy. Can you tell that I’m really not into icy popsicles? I developed a two-popsicles-a-day habit before leaving town, though, so needless to say that I am really into these beauties. Hope you enjoy them as much as I do!
