ROOTS & WINGS

14. Orange-Mint+ Popsicles

Honestly, guys!

What could be a better excuse to make ice cream/popsicles than a sore throat? Yeah, killer argument So thank you, Nasty Cold. (Honor to whom honor is due.)

Once more, I got this one out of the popsicle recipe collection from a German food press. And now, without further babble (that sore throat, remember?) off to the kitchen.




Serves: 6 popsicles

Prep Time: 15 minutes Recipe.; 20-30 minutes Me. But that syrup must cool down before you can proceed. Not my fault.

Degree of Difficulty: Easy




WE NEED


3 twigs mint Yes, fresh mint.
220-250 ml / 7.5-8.5 US fl.oz. orange juice Yes, freshly pressed, from 2-3 oranges.
50 gr / 1.75 oz. sugar
100 ml / 3.5 US fl.oz. water
OPTIONALLY: 1+ US fl.oz. buttermilk



WE DO


1. Press out the oranges. In my case, 2 was just right, but just so. Therefore, press out one more. Also, I'd caught one stray, orange-sized grapefruit, which took away from the taste-bud-searing sweetness of the oranges, but not enough for my taste... see below


2. Shower, shake dry + pull the leaves off the mint stalks. For the syrup, bring sugar + water to the boil, stirring all the time, and immediately lower temperature to middle heat – otherwise it burns Add the mint – maybe tear apart large leaves and remove their stalks – and simmer for 2 minutes before pulling the pot from the heat. Recipe says to pass it through a sieve, BUT: I kept the mint in the mass as it adds both taste and nutrients from the plant.


3. Into a measuring jug, I filled the minty syrup with 7 US fl.oz. orange-grapefruit-juice – which I passed through the sieve => pulp! – and 1.5 US fl.oz. buttermilk. Which took away enough "sugar" so the different aromas eventually came through: sweet orange, sour grapefruit, fresh mint I mixed everything with a stick blender, until the mint was as fine as possible.


4. Fill the mix into the popsicle molds – Careful! Quite liquid – slosh alert – and freeze for at least 5 hours.



Sore throat, GO HOME!