ROOTS & WINGS

22. Creamy Lemon Popsicles (PLUS encore!)

Actually, these weren't the next Yum. Mind you, I didn't know what the next Yum would be at the time.

BUT: when I realized that the weather's going to be more severe than announced around mid-week, I changed plans, and made THESE. So what could a plan-changing situation be, you wonder?

Well, temperature nearing normal body temperature for example. On the weekend weather frogs threaten with up to 37°C / 98°F in some areas (namely one where I live). UV-/ozone warning. No idea how, but a felt gazillion percent humidity.

As I'm writing this, afternoon 6/20, it's 26, 5°C/80°F in my living room (6,5°C / 12°F above my comfortable temperature.)

Long story short: PERFECT ice cream/popsicle weather!

So I'll stop babbling now, and head off to the kitchen for some cold relief for us all!




Serves: 6-7 popsicles Recipe said 6, but somehow...

Prep Time: +/– 40 minutes INCLUDING cooling of the lemon syrup and EXCLUDING freezing overnight

Degree of Difficulty: Easy




WE NEED

2-3 lemons
70 gr / 2.5 oz. sugar
180 gr / 6.5 oz. cream




WE DO

1. Wash HOT + scrub the lemons. To remove pesticides. Finely grate the zest and press out the juice.


2. Fill 70 ml / 2.5 US fl.oz. juice into a pot with 3 tbsp water. Since I wanted it decently lemony – and the neutral cream's "swallowing" a lot of taste – I used 90 ml / 3 US fl.oz.. Add the sugar to the mix and bring to the boil, continuously stirring, before letting it simmer on low heat for 5 minutes. Let cool.


3. Whisk the cream until stiff, together with the zest of 1 lemon. Fold it into the cooled lemon syrup.


4. Fill the ice mass into the molds and freeze for at least 3 hrs. Uh, nope. When I tried one after 5 hrs, the handle came out but the ice remained in the mold. Freeze it overnight, trust me.


Enjoy (not only) on a HOT day!




As there were some LEFTOVERS – from this one and "21. ROOT: Rhubarb Cake"  – I whipped up some fruity breakfast muffins.

These take about 1 hr to make, EXCLUDING cooling time.



For 12, you need:

70 gr / 2.5 oz. rhubarb diced, 5 mm / 1/5 in, from "21. ROOT: Rhubarb Cake"  (about the stalk mentioned in the muffin recipe collection by a German foodie mag I used)

remaining lemon juice/zest from the popsicles

200 gr / 7 oz. EACH flour, butter + sugar

2 tsp baking powder

4 / 3 M-/L-sized eggs Or VEGAN alternative, more likely to get in the US at the moment.



1. Let butter gain room temperature.

2. Preheat the oven to 180°C / 350°F and mix flour + baking powder in a bowl with a pinch of salt.

3. Beat butter + sugar until foamy, together with the lemon remains. Mix in the eggs singly, then the flour-mix. Fold in the rhubarb dices, and fill the batter into the tin.

4. Bake for 20 minutes.

5. Remove tin from the oven, let muffins cool in it for a few minutes, then transfer them on a cake rack to cool off completely.




Guten Hunger!