Rosie Makes Mocha-sicles.

It's been HOT lately so I've been making a lot of refreshing treat - granitas, including a few delightfully boozy ones, and popsicles, and fruitsicles, and ice creams.

I came across this recipe in the June issue of Food and Wine magazine, which I post-it'ed and am just now getting around to making it.

Recipe from Gabriele Corcos of Extra Virgin.

I loves me some coffee, dark chocolate, and toasted hazelnuts, so I knew this was going to be good.

Mocha-sicles
2 1/2 oz. dark chocolate, finely chopped
    1/2 cup sugar
    1/2 cup medium roast coffee
    1 3/4 cups water
    1 cup heavy cream
    1 TB sugar
    chopped toasted hazelnuts

Put the chocolate in a heatproof bowl, line a sieve with cheesecloth, and place over chocolate.

Combine coffee, 1/2 cup sugar, and water in medium sauce pan and bring to a boil.  Reduce heat and simmer over low heat for 4 minutes, stirring.  Strain the coffee mixture over the chocolate and whisk until melted.  Refrigerate until cool.

In a medium bowl, beat the cream with the tablespoon of sugar at medium speed until soft peaks form.  Whisk the chilled mocha mixture, then fold in the whipped cream.  Pour into molds and freeze.

When you unmold the pops, press into the chopped nuts.















Enjoy! 

Rosie Makes Berry Good Fruitsicles.

 I'm standing in front of the opened refrigerator,

wanting some food,

and all I see is ingredients.

I see blueberries, blackberries,

strawberries,  raspberries, and a big carton of plain Greek yogurt.

I believe I have the pickin's for a perfect Dessert Storm.

I'm making fruitsicles.

 

 Rosie's Fruitsicles

 3 cups fresh berries
I used strawberries and raspberries in one set of 'sicles
and blackberries and blueberries in the other.

juice and zest of 1 lemon

3 TB honey or sugar (or combination thereof)

1 32-oz. carton plain Greek yogurt

1 tsp vanilla

Simple syrup:

1 1/4 cups water

 1 1/4 cups sugar

Make the simple syrup:

Combine water, sugar, and lemon peel

in a small sauce pan and bring to a boil,

 stirring to dissolve the sugar.

Reduce to a simmer and cook 4-5 minutes.

Remove peel and reserve.

Set pan in freezer to cool simple syrup.

Combine berries with lemon juice and sugar and/or honey.

Mince candied lemon peel and add to berry mixture.

Let sit at least 30 minutes to develop the juices.

When the simple syrup is cool,

whisk it and the vanilla into the yogurt.

Place berries and juice in a processor and pulse a few times.

Assemble fruitsicles:

Alternately pour yogurt mixture and berry mixture 

into popsicle molds.

Leave a little room at the top to allow for expansion.

Freeze.

 Be careful peeling the lemon.

You don't want any of the bitter pith (white part).

 After making the simple syrup,

pull out the candied lemon and mince.

Add candied minced peel to the fruit.

  So pretty!

 I wanted just a hint of vanilla flavor.

 Whisk in the simple syrup.

 Fill popsicle molds. 

 And freeze.

This recipe makes enough

for twelve popsicles and ... 

 ... and four popsicle condoms.

 Each popsicle is unique.

You can swirl the fruit into the yogurt.

Or you can just shove it in there.

These were berry, berry good.