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posts tagged ‘frozen’

Savor Summer with Apricot Rice Pudding Pops

Saturday, June 14, 2014 at 05:06 PM - Posted by Megan - (0) comments

Who doesn’t love a good popsicle? Summer’s ultimate frozen treat that’s fun to eat, easy to make, and reminds us of scorching hot days when we were young—probably with the melting sugary pops running down our faces. Happy as can be.

For a grown up twist on everyone’s favorite childhood chiller, try these creamy Apricot Rice Pudding Pops. And find more mouthwatering recipes for ice pops, paletas, and popsicles in boozy, bold, and fresh fruit flavors at
Apricot Rice Pudding Pops
Recipe adapted from Bon Appétit

  • 1 cup whole milk
  • 3/4 cup plus 2 Tbsp. canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • 1 lemongrass stalk, tough outer layer removed, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 1/8 teaspoon nutmeg
  • 1/2 vanilla bean, split lengthwise
  • 3 tablespoons short-grain rice (such as arborio)
  • 1/4 cup quartered pieces of dried apricots
  • 1/4 cup sugar
  • Combine milk, coconut milk, cream, lemongrass, ginger, nutmeg and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes. Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.

    Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.

    Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen. Image courtesy of Bon Appétit.

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    Blood Orange Cocktail Sorbet

    Monday, April 25, 2011 at 10:04 PM - Posted by Megan - (2) comments

    Spring has finally arrived here in New York. And since warm weather calls for cool treats, I wanted to share this refreshing recipe to beat the heat and showcase my favorite seasonal flavor—blood orange.

    After peeling my first blood orange in Italy years ago, I was seduced by the fruit’s sweet, raspberry-kissed flavor and deep, crimson-colored flesh. Clearly, one of nature’s most glorious creations. Pure giddiness came over me when I discovered a heap of the striking citrus at the market last week (blood oranges are still being imported, but are also now grown in the US), so I scooped up a dozen and broke out the Cuisinart. Mmm…blood orange sorbet.

    Ready for a twist? SKYY Vodka recently launched an all natural Infusions flavor made with real blood oranges, which served as the perfect enhancement to my frozen treat. Bursting with bittersweet juiciness, this smooth, refined spirit added a zesty pop of flavor—and helped take the edge off after a stressful day!

    Made with just three ingredients, this luscious (adults only) sorbet is incredibly simple to make and the rich, vibrant hue couldn’t be any more stunning. Enjoy!

    Blood Orange Cocktail Sorbet (serves 4)

  • 1  1/2 cups freshly squeezed blood orange juice (from approx. 8 blood oranges)
  • 1/4 cup agave syrup
  • 2 tablespoons SKYY Infusions Blood Orange Vodka
  • Combine the blood orange juice, agave syrup and vodka into a medium bowl and mix well. Pour mixture into the well of a standard ice cream maker and follow manufacturer’s directions until properly frozen. Since vodka doesn’t completely freeze, I suggest pouring the sorbet into a sealed container and putting it in your freezer for an additional hour or two to firm up before serving.

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    Watermelon Margarita

    Tuesday, June 1, 2010 at 06:06 PM - Posted by Megan - (1) comment

    Summertime is officially here and there’s no better way to kick off the season than by sipping a delicious frosty beverage. My fresh watermelon ‘rita recipe blends the summer’s favorite fruit with agave syrup for a flavorful, super-refreshing twist on a traditional frozen marg. This tasty treat is perfect for hot weather BBQs, rooftops parties and staying cool on smoldering nightsplus it’s pretty to look at.

    Watermelon Margarita Recipe (serves 4)

  • 4 cups seedless watermelon, cubed (rind removed)
  • 8 oz. blanco tequila (I prefer Cabo Wabo or Espolón)
  • 2 oz. orange liquor (Grand marnier, Cointreau)
  • 4 TBSP fresh lime juice
  • 1 oz. agave syrup
  • 5 cups ice cubes
  • Lime wedges, watermelon slices & sugar for rim garnish (optional)
  • In a large, resealable plastic bag, combine 2 cups of cubed watermelon with 4 oz. of tequila; place in freezer. Combine the remaining watermelon and tequila in a covered plastic or glass container and place in fridge to infuse for at least 4 hours (up to 24) for best flavor.

    Depending on how large your blender is, you might have to make the margaritas in two separate batches. To do so, combine half of the refrigerated tequila-watermelon mixture and half of the frozen tequila-watermelon mixture with 1 oz. orange liquor, 2 TBSP lime juice, 1/2-oz. agave syrup and 2-3 cups ice in a blender. Purée until slushy. Repeat with remaining ingredients for your second batch.

    (Optional) Some people prefer salt with their frozen margs, but I like sugar with these babies. Sprinkle a thin layer of coarse sugar onto a plate. Rub a lime wedge around the rim of your margarita glasses and then roll the limed edge around the plate until sufficiently coated with sugar. Then, put the perfect finishing touch on your pretty pink little ‘ritas with some watermelon slices and lime wedges to garnish. Bottoms up!

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