It’s popsicle season and that is a big deal around my home. That said, these popsicles are a favorite and a constant in my freezer. Of course you can skip the rum and just keep the popsicles as a straight-up fruity ice pop for the kiddos and it’ll be just as good. If you do decide to two batches, don’t forget to mark one from another. In my house, I mark the kid-friendly pops with a smiley face so there’s never any confusion.
And since these are a favorite, lucky for me strawberries are available year-around with peak season in California starting in March and ending late fall. So I take full advantage of the the year-round crop, but will stock up when when they are in season by freezing them or using strawberries as the base for many of the fruit pops I serve to my family. A good thing, since strawberries have more vitamin C than an orange and its loaded with nutrients.
I usually limit my boys on sweet treats for the day, but these fall under the unlimited category. I let them indulge as the craving arises. That is except for the baby, who would probably eat one popsicle after another until he fell over from overeating.
Thank goodness we live in California where 90% of the nation’s strawberries are grown, so there is no shortage around here. Gotta love California!
Speaking of which, the California Strawberry Commission is running a fun giveay. After checking out the recipe, head over to the I Heart California Giveaway page for the details on how to win an I Heart California necklace. Three winners!
¾ cup limeade, divided use or your preferred juice
½ cup white rum
2 lbs strawberries
Place limeade, rum and strawberries in a blender and pulse until smooth; set aside. Place kiwis and remaining ¼ cup of limeade in a blender and pulse until smooth; set aside.
Pour and layer* popsicle molds according to preference. Place foil on top and pierce a small hole in the center of each well. Insert stick and freeze for 4-6 hours or overnight* *
*To layer popsicle, make sure to give the strawberry layer a slight freeze, about 30 minutes, before pouring the kiwi layer on top so it doesn’t blend. The kiwi layer will not need to be freezing before layering with strawberry on top as it will be less dense.
**Freeze time will vary according to freezer setting and how full it is.
A couple weeks ago I attended a strawberry farm tour for which I had the pleasure of helping put together. The two-day event was designed to introduce influential food and nutrition bloggers to strawberry farmers for an up close and personal look at strawberry farming in California.
In addition to the great discussions and beautiful scenery, the food and beverages were delicious — and definitely worth sharing. The event took place on warm and sunny days along the beautiful cost at Pismo Beach, and chefs couldn’t have done a better job serving cocktails perfect for the occasion. If you plan to host any gatherings this summer, you might want to whip these beauties up!
PISMO BEACH, Calif., June 23, 2015. California Strawberry Commission Blogger Field Tour in Pismo Beach, Calif., June 23, 2015. Photo by Robert Durell
As a bonus, a few of the lovely folks who attended the farm tour event have already shared their experiences, including Nik from A Brown Table, Tammilee from Tammilee Tips, dietitian Jenna from Make Healthy Easy, and Kylie (also a dietitian) from ImmaEatThat. We invite you to take your own tour through their posts filled with photos and information you might find refreshing. Enjoy!
I have a love affair with a perfectly muddled mojito and the first time I ever tasted a caipirinha it was love at first sip. Pronounced ky-pee-REE-nya, the name makes me wanna shake my tail feathers at carnaval.
A mojito and a caipirinha are very similar. A mojito includes mint leaves and instead of rum the classic Brazilian caipirinha is made with cachaça. Cachaça is a distilled spirit made from sugarcane juice and is the most popular distilled spirit in Brazil.
A traditional caipirinha is made with limes without mint, but because I love tropical flavors and mint this caipirinha is made with strawberries, passion fruit, mint leaves, and limes. I also added coconut juice, which is slightly sweet and very refreshing. Topped with club soda this cocktail is fun to make and easy to drink.
You might want to serve a spoon with this cocktail so you can eat the remaining cachaça soaked fruit. Although strawberries are available year-round, peak season for California strawberries starts in March and ends in late fall, making this drink perfect for a sultry summer fiesta.
If you haven’t tasted a passion fruit beverage or cocktail, you’re missing out. Passion fruit seeds make a great base in cocktails. They have a sweet and aromatic taste and are delicious paired with strawberries.
Make this #berryversatile tropical caipirinha and enter the #BerryVersatile @castrawberries giveaway to enter our $100 Pier 1 gift card giveaway!
Whether planning a Sunday brunch, or 4th of July party, a fresh and healthy fruity summer cocktail like these Skinny Strawberry & Watermelon Mojitos should fit the bill.
It’s the perfect time of year to start thinking about warm weather entertaining.
What’s great about this beverage is that it’s blended with fresh fruit – think smoothie meets a muddled cocktail. It has a surprising texture that almost a little crispy. It’s also easy to turn into a mocktail by swapping out the rum with apple juice or white grape juice.
12 oz sparkling water, lime (no artificial ingredients)
In a pitcher, combine the lime juice with 12 mint leaves. Put the strawberries and watermelon in the blender. Blend until smooth. Pour the blender mixture into the pitcher. Add rum and sparkling water to the pitcher, stirring until well combined. Serve chilled using a mint leaf and fresh strawberry for garnish.