Italy

Tag Archive | "vegan dessert"

Raspberry-Lime Ice Pops


Raspberries and lime are the basis of this cool treats.

It’s still summer, even if the kids have gone back to school. So, here’s a fun idea for giving them a cool treat that’s filled with fresh fruit flavors.

“The raspberry and lime flavors are equally distinct in these bright, refreshing pops,” writes Bryant Terry in “The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus” (Da Capo, $19). “I make them using store-bought molds, but using small cups works just as well. Simple add the prepared juice to the cup, cover it with paper, wrap a rubber band around the paper to hold it in place, poke an ice-pop stick in the center of the paper almost to the bottom of the cup, then freeze as directed. I have found that freezing beverages typically decreases their sweetness. So the juice for making these pops may seem sweet, but after they are frozen the taste will even out.”

But don’t just make these for the kids. Adults will enjoy them, too.

Raspberry-Lime Ice Pops

2 cups fresh raspberries
11/2 cups filtered water
2 tablespoons freshly squeezed lime juice
1/2 cup raw cane sugar or 6 tablespoons agave nectar
1/2 teaspoon lemon zest

In a small saucepan  over medium heat, combine the raspberries, water, lime juice, sugar and lemon zest. Simmer, stirring often, until the sugar is dissolved, the raspberries have softened, and the liquid is thick, about 10 minutes. Let sool for 5 minutes, then purée in two batches in a blender. Strain through a fine sieve or cheesecloth into a bowl, and refrigerate, covered until completely chilled.

Pour the justice onto 6 ice-pop molds or  cups with ice-pop sticks, leaving a 1/4-inch space at the top to allow for expansion after freezing. After filling the molds, if there is any juice left over, water it down and enjoy. Place the pops in a freezer for at least 6 hours until frozen compeltely.

Makes 6 servings.

From “The Inspired Vegan” by Bryant Terry

 

Posted in Cookbooks, RecipesComments Off on Raspberry-Lime Ice Pops

A Dessert So Easy You Can Make It Without Turning on the Oven


Tapa Tapa’s Watermelon Poprocks

Are you looking for a fun, fresh and blessedly easy dessert this summer? Take a tip from Rudolfo Martinez, who operates the Tapa Tapa food truck at Alamo Street Eat Bar, 609 S. Alamo St.

Martinez, one of the crew in the truck wearing a “Not Rudolfo” T-shirt, has made a great many fans in the past year with his Watermelon Poprocks dessert, a simple creation that would take no time for you to make at home.

All it takes is some cubes of watermelon, which you can even buy already cut up, plus a few fresh mint leaves. Then top the mix with Poprocks, that childhood favorite that explodes on the tongue with an effervescence that is whimsical  and welcome. That’s it.You’ve got a simple treat that’s actually quite complex on the tongue.

You won’t want to add the candy until each individual serving is ready to be eaten. In other words, don’t sprinkle the Poprocks over the whole bowl of fruit and let it sit. The candy will get get soggy and lose its sparkle.

I hadn’t see Poprocks in stores for years — that is, until recently, when I found them at Spec’s, which is now at 5219 DeZavala Road as well as 14623 I-35 N. That means you can make this carbonated candy-crowned confection any time you’d like — and without having to turn the oven on.

Or you can just head to South Alamo Street and order up Martinez’s terrific fish tacos or 9-cheese macaroni and follow it with a taste of summer that’s light and perfectly refreshing.

Posted in Chefs' CornerComments Off on A Dessert So Easy You Can Make It Without Turning on the Oven