It’s hot here in San Diego. Although I love the heat and I’m perfectly happy with the breezy 80-degree weather we are having. Luckily June gloom has run over to the first week of July and we haven’t hit those consistent 90 to 100 degree plus temps yet. I start to melt when it’s over 100 degrees. Last summer I was buying popsicles every week at the grocery store just to cool off. They were so sugary that I vowed not to do that again so I bought this popsicle mold. It was reasonably priced and looked simple enough to use. As you know I’m on a rhubarb kick this summer so I decided to make strawberry rhubarb infused popsicle. The flavors are very subtle but not too sweet which is a nice change to the popsicles you gets at the grocery store. I’m definitely going to be making more popsicles so you can look forward to other recipes in the near future!
- 2¾ Cups Unsweetened Soy Milk or Milk
- ¾ cup Strawberry Rhubarb Simple Syrup
- Place 10 popsicle sticks into a dish with water so that they are submerged.
- Combine the milk and syrup in a measuring cup that’s made for liquid so that’s easy to pour.
- Stir to combine and then pour into a popsicle mold.
- Place the mold into the freezer for about 45 minutes then place the sticks into each mold.
- Place the mold back into the freezer for another 4 hours or until frozen.
- To remove the popsicles, run hot water over the plastic for a few minutes.