I really can't believe it's the last week of August. Even with my excessive farmer's market trips and making/baking everything I can, I still feel it's gone by too fast. I surely have not complained about the humidity or received enough mosquito bites for it to be almost September.
Luckily, since the temperature has not quite dropped yet, we still have time for some frozen treats. I've been obsessed with coconut milk popsicles (1 can coconut milk, 2 tablespoons maple syrup and some shredded coconut for texture. That's it.) that remind me of my favorite fruit-a-freeze pops as a kid. They are dairy-free and almost sugar-free, too.
These plum pops were my absolute favorite though & used some of my beloved new lemon verbena plant. Not only is the color awesome, but they are tart and sweet, like every Summer popsicle should be. And obviously the second I see a concord grape, I'm making these again.
ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES (Gluten-free, vegan) Makes 6 popsicles
- 3 pints mirabelle plums, halved and seeded
- 1-2 tablespoons coconut oil
- 1/4 cup maple sugar, divided
- Half pint red currants
- Handful of lemon verbena leaves
Preheat oven to 375 degrees. Add plums to a parchment-lined baking sheet. Brush with coconut oil and top with sprinkled maple sugar (about 1-2 tablespoons). Roast for 10-12 minutes or until juicy and tender. Set aside to cool.
In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoon maple sugar. Bring to a boil, then simmer for 5-10 minutes or until mixture is very fragrant and begins to reduce.
Add plums to blender with strained lemon verbena "syrup" with 1/4 cup water. Blend until smooth. Strain through a sieve (or leave with little bits) and pour into chilled popsicle molds. Leave about 1 inch of room for each, then drop 3-4 currants into each popsicle mold. Add lid + popsicle sticks, then chill!