I'm going on a picnic and I'm bringing...
Artichokes Steamed & Dressed w/ Mayonnaise
Dunkin' Donuts w/ Maple Syrup & Honey Frosting
Frosty Summer Salad w/ Pineapple, Cranberry & Beets
Goat Cheese on Mixed Green Salad w/ Cocoa Nibs
Halibut Steaks w/ Salsa Verde
Iced Coffee Two Ways
Key Lime and Ambarella Juice
Limoncello Pine Nut Biscotti
Mini Meringue Kisses
Paletas de Chabacano y Manzanilla (Apricot Chamomile Popsicles)
Picnic Game! Every year, Louise announces her annual Picnic Game on International Picnic Day (June 18) and gathers participants dishes into her giant virtual picnic basket to share on the first day of National Picnic Month (July). It's something I look forward to every year...this is my fourth year participating.
Taking that peek into the basket...lifting the virtual lid...spreading the blanket and loading up my plate. Did you have any doubt that I would bring a popsicle this year? I mean, even if my blanket was occupying space under a giant shade tree and a pleasant breeze was blowing, it's still sizzling out there.
Summer of the Popsicle! I'd be honored to have your popsicles, paletas, ice pops, and the like as well. Won't you join me in the perfect way to cool down this summer?
Paletas de Chabacano y Manzanilla (Apricot-Chamomile Popsicles)
Prep Time: 30 minutes + time to freeze
Cook Time: 20 minutes
Keywords: snack dessert chamomile apricots popsicles American Mexican summer
- 1½ c. water
- ½ c. sugar
- ⅓ c. fresh chamomile flowers (½ c. dried / ~48 tea bags)
- 1 lb. apricots, pitted & quartered
- 1 Tbs. freshly squeezed lemon juice
Combine water and sugar in a saucepan and cook over medium heat until mixture comes to a a boil and sugar is dissolved, stirring occasionally.
If using fresh or loose dried chamomile, add to pan. If using tea bags, add to pan in their bags. Lower heat and simmer gently for 10 minutes.
If you used fresh or loose dried chamomile, strain the mixture through a fine-mesh sieve, pressing with the back of a spoon to extract as much liquid as possible. Return syrup to the pan. If you used tea bags, simply lift them out, squeezing as much liquid from them as you can.
Add apricots to the pot and cook over medium heat, stirring occasionally, until the apricots soften, 5-10 minutes. Let cool until lukewarm. Stir in the lemon juice.
Pour everything into a blender jar and blend until smooth. Refrigerate until cold.
Divide mixture amongst your popsicle molds and add sticks when the time is right for your pops (depends on mold). Freeze until solid, usually 4-6 hours.
I know, 48 tea bags is a lot. It's about 2 boxes. Maybe slightly more. Just use 2 boxes, if that's the route you want to go.
adapted from Paletas
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