We went backpacking a few weekends ago. My pack was bigger than I am and I was exhausted by the end of it.
Chris pushed me out of my comfort zone with this adventure and I thanked him. While it was a little rough climbing at that altitude with no cardio training, I don’t regret it. Thank goodness for barre classes that build up my muscles!
The views were spectacular and now I can officially say I’ve gone without a shower for a few days, hiked with everything I need for a night on my back (ok, and Chris’s back), climbed to 10,800 feet, and managed to digest dehydrated food (this part I do regret).
I was more than happy to come back to my cantaloupe-mint popsicles though! Chris bought me (or was it for him?) an Amazon prime gift a few weeks back. Read: Popsicle molds and a People’s Pops book that has ignited my imagination.
This recipe is perfect for altering into your favorite combinations, so go wild. Lavender, honey, and cucumber anyone??
I’m having too much fun experimenting with fruit and fresh herb combinations right now but next up are fudgesicles. Chrissy so sweetly sent me a reminder of this the other day and perhaps that will get her back to South San Diego to see me!
Cantaloupe & Mint Popsicles
Adapted from People’s Pops Cookbook
Makes 8-10 popsicles
2/3 cup agave (or sugar)
2/3 cup water
6 sprigs fresh mint
1 cantaloupe, about 2 lbs. (enough for 2 1/4 cups puree)
Make simple syrup with agave and water by combining in a small saucepan bringing to a simmer stirring until mixture is clear and agave has dissolved. Let cool for 5 minutes and add sprigs of mint. Let steep until cool and strain, squeezing the mint to capture extra liquid. This should give you about 3/4 cup of mint simple syrup. Reserve any leftovers for other things!
Puree cantaloupe in a blender then add about 3/4 cup of simple syrup or taste until your liking. Pour the mixture into ice pop molds and freeze until solid, 5-6 hours.
From the Little Yellow Kitchen,