Page 81 - Summer2009

their molds to prevent freezer burn, which will into the bottom of the mold, which gives an alluring look to your end
also keep them fresh for up to two weeks. product.
Popsicles have unlimited ingredient pos- While fresh whole fruit has a gigantic nutritional leg up on juice, I
sibilities—put on your kitchen-cap and get believe summer pops to be an acceptable place to “let loose” if you will.
inspired! Still, stick with the more concentrated, nutrient-dense extracts, such as
goji, dark cherry, black currant, elderberry, blueberry or pomegranate.
FROZEN FATS Homemade lemonade or limeade also makes a tasty pop.
Diets based on traditional food practices
are teeming with natural fats; thus, our pops HERBAL INFUSIONS, TEAS AND JUICES
should follow suit. Below is a selection of fats $ VWURQJO\ EUHZHG KHUE RU WHD FDQ PDNH D ÀDYRUIXO DQG FRORUIXO EDVH IRU
for popsicle-making. Try to include one or more a popsicle (see the recipe Gelasicles, page 81), many even offer therapeutic
of these in every pop. properties. (See side bar Sicles for the Sickie, page 81.) For instance, try
rooibos (aka Red Bush tea) for its high antioxidant content, or the India-
‡ $Q\ IXOO IDW GDLU\ SURGXFW FRZ RU JRDW originating herb holy basil (Tulsi tea) for its adaptogenic properties. Both
especially fermented varieties for their pro- of these make excellent bases for popsicles. You could even make carrot
ELRWLF EHQH¿WV NH¿U EXWWHUPLON \RJXUW RU MXLFH SRSV PD\EH DGG VRPH RWKHU IUXLW\ ÀDYRUV IRU YDULDWLRQ
cream fraîche For the more mature palates in the family, try freezing a favorite herbal
‡ .H¿U RU \RJXUW FKHHVH OHIWRYHU IURP PDN- coffee-alternative concoction or chai you make up during the winter with
ing whey; see my Spring, 2009 article titled almond milk or cream (freezing tends to dull the taste, so be sure to brew
“Enjoying Little Miss Muffet’s Curds and your concoctions extra strong). For these more liquid-based pops, gelatin
Whey” for more on this subject) provides a bit of body. The protein matrix of the gelatin traps water and
‡ ,FH FUHDP PDGH IURP GDLU\ RU FRFRQXW gels when cooled, ultimately making a softer popsicle that melts more
milk) slowly. Added sugar helps prevent the pop from freezing into a solid block
‡ &RFRQXW RLO of ice by lowering the freezing point. Dissolving the sugar into the base
‡ &RFRQXW PLON RU FRFRQXW FUHDP LQJUHGLHQW PDNHV IRU DQ HYHQ EHWWHU GLVWULEXWLRQ RI ÀDYRUV WKURXJKRXW DQG
2
‡ $OPRQG PLON RU RWKHU QXW PLONV a smoother texture.
‡ $YRFDGRV D VXUSULVLQJ LQJUHGLHQW IRU DGGHG
creaminess) FUN EXTRAS
‡ 1XW EXWWHUV Add some pep to your popsicles with one or more of these decadent
‡ 5DZ HJJ \RONV additions, mix-ins or toppings:
‡ &ULVS\ QXWV DOPRQGV FDVKHZV KD]HOQXWV SHFDQV HWF
FABULOUS FRUIT ‡ 6HHGV FKLD SRSS\ VHVDPH HWF
Fresh fruit is one of the best ways to ‡ &RFRQXW ÀDNHG RU VKUHGGHG
celebrate summer. Berries pack an especially ‡ 'HK\GUDWHG EHHW SRZGHU IRU D IDQWDVWLF UHG FRORU
powerful nutritional punch compared to other ‡ &KRSSHG GULHG IUXLW
fruits with their lower sugar content and higher ‡ +RPHPDGH FRRNLH FUXPEOHV
skin-to-pulp ratio. Most of the health-promoting ‡ -DPV RU IUXLW VSUHDGV KRPHPDGH SUHIHUDEO\
pigments reside in the skin, which is obvious ‡ 6SLUXOLQD PDNHV D IXQ JUHHQ FRORU RU FDQ EH KLGGHQ EHKLQG WKH EOXH
from their brilliant colors—the pinkish-red of of blueberries or brown of carob)
a raspberry, the deep violet of a blueberry and ‡ 6SLFHV FLQQDPRQ QXWPHJ PLQW SXPSNLQ SLH PL[ JLQJHU RU HYHQ
WKH ¿HU\ JORZ RI D FKHUU\ )UXLW FDQ EH EOHQGHG chili for those who want a little extra bite to their pop)
into a mixture or cut into small pieces and tossed ‡ =HVWV OHPRQ RUDQJH RU OLPH

HISTORY OF THE EPSICLE. . . I MEAN, POPSICLE:

Although food historians suspect that the Italians came up with the concept of a frozen fruit treat somewhere during
the late 19th century, the story of American Frank Epperson is much more interesting, if not more documented. In 1905,
eleven-year-old Frank accidentally left a stirring stick in a glass of lemonade on the back porch on an unusally frigid night
in San Francisco. After realizing his genius discovery, Epperson appropriately named it “Ep-sicle,” but years later changed
the name to popsicle after hearing his children scream for “Pop’s sicles.” He applied for a patent, but it wasn’t granted until
1924. He ended up selling his invention, and today the rights to his patent are owned by Good Humor.

SUMMER 2009 Wise Traditions 79