Saturday, June 16, 2012
Beat the Heat
1 cup water
½ cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice
Combine water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a bowl, along with the cooled syrup and salt. Mash and stir until smooth. Add the lime juice and stir until combined.
3/4 c. whole milk
1/4 c. heavy cream
2 tbsp. honey
2 tbsp. sugar
2 tbsp. water
1 heaping tbsp. dried hibiscus flowers + more for garnish
Bring sugar, water and honey to a boil in a small saucepan, stirring constantly to prevent the sugar from burning. Reduce to a simmer and continue cooking until the sugar dissolves. Remove from heat and set aside to cool.
Meanwhile, process one heaping tablespoon of the dried flower pieces in a spice grinder until powdered. You may need to remove any large pieces that remain. Whisk the cooled syrup, milk, cream, ground flowers and food coloring in a small bowl until blended.
Pour the base into molds, leaving 1/2″ headspace in each cavity. Sprinkle remaining flowers onto the top (popsicle bottoms) of each cavity, pressing lightly so that the flower pieces adhere to the pops.