Summer weather came early to New York City. We got blasts of hot humidity to rival Miami with a few more typical days in between. All it takes is one or two days of steam and I’m off balance. You’d think that a boy who grew up in the concrete jungle of semi-tropical Hong Kong could quickly adapt to a simmering Big Apple. Not so—I always need something cooling.
Two things support survival during Hong Kong summers: encasing yourself in air-conditioning whenever possible and constantly hydrating yourself. Of course, like any other kids, I sought the coolness of Popsicles.
Popsicles are easy to make, the flavors and combinations are endless. All you need are pop molds and you can make concoctions from kid-friendly treats to adult-party cocktails.
I thought my Popsicles would be a perfect solution for this month’s Abby’s Bake Together. She had asked us to make Strawberry Sorbet, our way. I combined strawberries, watermelon, lime, and a boost of tequila and pour the blend into pop molds. Cheers, take a lick of your Strawberry-Watermelon Boozy Pop.
Now that I’ve started to taste summer, I can’t wait for our annual trip to Ogunquit, Maine. There, M and I get to be lazy and lounge on the beach and then stroll in town for a Lobster Rolls and cocktails at sunset.
yield: 10 popsicles
1/2 pound halved hulled strawberries
1/2 cup granulated sugar
1/4 cup water
2 pounds seedless watermelon
2 tablespoons fresh lime juice
1-2 tablespoons tequila or rum
1. Place strawberries, sugar and water in a medium saucepan over medium heat. Bring to a simmer and cooked until thickened (loose jam-like), about 15 minute.
2. Puree watermelon in a blender. Strain through a fine-mesh sieve into a large bowl(discard solids). Stir in strawberry mixture. Add lime juice and tequila, stir to combine. (If you like a smooth texture, place everything back into the blender to combine.)
3. Pour mixture into ice-pop molds and insert sticks. Freeze pops until solid, 2-1/2 to 3 hours.