Kaki, I just swooned for this popsicle over our Fourth of July weekend trip. The creaminess! (I had flashbacks to eating frozen Go-Gurts as a kid!) The sweet and sour combo! Oh, I just adored these, and have been rationing the leftovers in my freezer ever since.
And so, to wrap up our very own Popsicle Week, I present to you my personal favorite, the Avocado Lime Popsicle. Enjoy!
Avocado Lime Popsicles
makes 5 Zipzicles
- 1 cup water
- 1/2 cup sugar
- 2 small, ripe avocados
- 1 pinch salt
- 2 tablespoons freshly squeezed lime juice (from 2-3 limes)
In a small saucepan, combine the water and sugar. Cook over medium-high heat until the mixture just boils, stirring until the sugar is dissolved (no need to stir after that point). Once the mixture is just boiling remove from the heat and cool to room temperature (or can be chilled in the fridge overnight).
Slice the avocados in half lengthwise, and remove the pit. Scoop the avocado flesh into a food processor. Add the simple syrup (the water-sugar mixture from the prior step) and salt to the processor, and process until smooth, scraping down the sides of the bowl if needed. Add the lime juice and process the mixture again until the lime juice is fully incorporated and the mixture is velvety smooth*.
Pour the mixture into your popsicle mold of choice, or into about 5 zipzicle baggies. Place in the freezer until solid, about 8 hours or overnight.
I still have about 30 Zipzicle baggies in my drawer for later use, Kaki. I bet I’ll make another batch of these pops before the summer is over. Plus there are a few recipes that didn’t make the cut for our July 4th trip: this Blackberry Pinot Noir Pop, and I want to try one that uses horchata as a base. If you have further flavor suggestions, lay ’em on me, my friend!
Have a lovely weekend, Kaki! Enjoy a popsicle or two, I say.
*I know, velvety here is superfluous, but I can’t help myself, it’s just intoxicating how silky this stuff is right out of the food processor! Hmm, silky and velvety… how did fabric terms come to be used this way in describing food? That’s an Alton question, I suppose.