Spying an incredible deal at the SFC Farmers Market at Sunset Valley this past Saturday, I snatched up eight baskets of locally-grown, chemical -free strawberries for only $2 a pint from Flint Rock Hill. These fraises were priced to move and had to be processed very soon. I remembered that big bag of organic blueberries from Costco still hogging up freezer space (I don’t think my cooking/eating style suits warehouse shopping). And on a couple of recent warm-day walks home from school with the kindergartner, I recalled our refreshing Cantaloupe Popsicles that we enjoyed all season long last year, rewards for the brutal 20 minute Death Valley trek home. So, popsicles it be!
I loosely followed my cantaloupe popsicle recipe, without the benefit of lemons or limes, replacing the Amaretto with Frangelico, adding Texas orange zest and playing around with varying proportions of strawberries to blueberries. Local honey is a must!
We’re well stocked with frozen novelties for now. Even on a cool spring day like today, a cold fruity treat revives the family.