Berry Patriotic Popsicles

Miss America

Miss Canada

With Canada Day and Independence Day just around the corner, I woke up today pondering the fact that I’m a halfie, living a serious case of the dual life. I’m not talking split personality here or a racial background worthy of genetic praises, I’m talking a North American cross-border love like no other: the dual citizenship. Although it has its freedoms, it hasn’t always come easily… I’ve been scolded for not being American enough (considering I was born and  raised in Canada) and have been given the cut eye for enjoying free health care all my life – just to name two. On the up side, the dual life has enabled me to be the best of the Canadian and American psyches. That is, humbly self-indulgent, moderately glutinous, and apologetically always right. Subtle sarcasm however is perhaps not so innately American… Much more innate to the British colonial variety.

Today I want to honour (honor!) both, and so have made popsicles, inspired by a Martha Stewart Recipe, to cool the summer heat in honour of each respective flag of red, white, (and blue). These are very easy to make and require popsicle sticks and moulds. I used coconut milk as my dairy substitute, but these are equally delicious made with yoghurt! Try also experimenting with the colour blocking techniques for these yummy guys. I swished the mixes around with a knife before freezing in one batch and got a swirled effect. With the second batch I did more bold colour blocks. Have fun experimenting with yours!

Berry Patriotic Popsicles 

You will need…

1 pint strawberries, hulled and quarted
1 pint blueberries
1 can light coconut milk
6 Tblsp sugar

popsicle making moulds
popsicle sticks

To do…

In a blender or magic bullet, purée the strawberries and 1 Tblsp sugar. Pour into a bowl and set aside.

Rinse out the blender, and use again to purée the blueberries and 2 Tblsp sugar. Pour into another bowl and set aside.

Rinse out the blender, and pour in the can of coconut milk with the remaining 3 Tblsp sugar. Pour into another bowl and set aside.

For The Canadian Popsicles (Red and White)

Fill the popsicle moulds halfway with coconut milk. Pour the strawberry purée on top. Either swish a couple times with a knife for a marbled effect, or leave as is for block colours. Place popsicle sticks halfway into popsicle moulds, and place in freezer for several hours until frozen. Once frozen, to remove the popsicles from their moulds, run under hot water.

For The American Popsicles (Red, White, and Blue)

Fill the popsicle moulds a third of the way with strawberry purée, followed by coconut milk, and finally the blueberry purée. Either swish a couple times with a knife for a marbled effect, or leave as is for block colours. Place popsicle sticks halfway into popsicle moulds, and place in freezer for several hours until frozen. Once frozen, to remove the popsicles from their moulds, run under hot water.

Makes about 12 popsicles.

Check back for more Canadian and American desserts in the next weeks running up to Canada Day (July 1) and Independence Day (July 4)!

I haven’t pulled out my patriotic attire just yet (that’s next week…) So for now I’m getting colourful in the summer heat. Lately its been difficult for me NOT to wear prints. But can you blame me? They’re uplifting, unique, and appropriate summer sass. Get out those arms and legs ladies ’cause its a hot one this week!

  
I’m wearing –
American Apparel top, H&M shorts,
Zara sandals, Céline bag and sunglasses,
beaded bracelet from Africa
 Get the Look!

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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