Make your own 100 Mile: Popsicles!
Gearing up for our Growing Chefs! Going Local! Local Food Challenge, we’ve started to collect some great 100 Mile recipes. Here are a few icy treats from the Executive Chef of Bishop’s, Chef Andrea Carlson.
Nootka Rose and Raspberry Popsicles
1/2 cup wild harvest nootka rose petals
1 cup raspberries
1 cup water or rose wine
1/3 cup honey
Heat raspberries with water ( or wine) and honey.
Cook 5 minutes until fruit is cooked down.
Pass through a strainer and pour while hot over rose petals.
Cover and cool.
Strain and pour into popsicle molds.
Savoury Sapo Bravo Cucumber and Fennel Pollen (with Victoria Gin)
1 cup cucumber juice
1/2 cup water
Victoria Gin to taste – 1.5 oz (optional!)
2 teaspoons chopped yellow flowers of blooming garden fennel
Buzz all in blender and freeze in molds.
Apricot and Tarragon Popsicles
1.5 cup apricots, pitted and chopped
1/2 cup honey
1.5 cup water or apple juice
2 sprigs tarragon
Cook all ingredients in small pot until apricots are soft.
Remove tarragon sprigs and process all in blender until smooth.
Cool and freeze.