I was banking on the weekend being exceedingly hot so I can start off my post with “I made popsicles to cool off on another sweltering summer weekend…” But no, the weather was terribly confusing all last week, kind of hot, kind of cool, kind of humid, kind of cloudy, kind of sunny, kind of rainy… Yes, it sprinkled, twice, only for a few minutes, and for just a few minutes there I thought we were transitioning into fall.
Occasionally, when it gets a little bit muggy and uncomfortable here in SoCal, we complain about it but I always mentally slap myself to remind myself that it is nothing compared to the summer I spent in Vietnam. It was so hot and humid that you were sweating 24/7 there. Good luck if you’re trying to wear makeup, even waterproof stuff would just slide right off your face. And it rained really heavy shower, but not the kind that cooled you down because the temperature was still so high. It boggled my mind to think that for the first half of my life, that was normal to me. And then, SoCal weather spoiled me… I love SoCal weather; I really do, even on a bad day.
Just thinking about the weather in Vietnam is enough to make me want a popsicle. So let’s get back to these nice little icy treats. Blueberries! Yes, they were left over from last week blueberry muffins, because I shop at Costco… what to do… what to do… I’ve had these Ikea popsicle molds for years and I probably used them once! So I guess blueberry popsicles will do 🙂
I whipped these up in a matter of minutes. They are so easy to make, at the same time so refreshing, and good for you.
- 1 1/2 cup blueberry
- 1 cup whole milk
- 3 tablespoon pure maple syrup
- Put all of the ingredients in a blender or food processor and puree.
- Strain mixture through a fine mesh sieve strainer. Use a spoon or spatula to press the mixture through.
- Pour into popsicle molds and freeze until set.
- I used lactose free milk in this recipe.