These Popsicles taste better than the store bought. Back in the day my Mom came up with or got the recipe as there were 5 of us she had to keep in cool snacks in MO in the summer.Everyone elses' Mom was freezing Kool-aid as is and calling it a Popsicle, but not my Mom. Frozen Kool-aid lacked a big punch of flavor and didn't freeze uniformly...you got dead ice once the flavor was sucked out.
What's the secret to the perfect homemade Popsicle? Jello. Simple 3 oz box of gelatin in the same flavor or complimentary flavor to your 2 quart pack of Kool-aid gave you the perfect consistency, texture and bright flavor.
To make it you simply bring 3 cups water to a boil. Stir in Jello until dissolved. Stir in Koolaid mix, and sugar if useing the unsweetened Kool-aid. Add cold water to make 2 quarts. Pour off into your Popsicle molds, insert sticks, freeze and voila the perfect homemade popsicle is yours.
Its fresh fruit season here and I'm having fun in the kitchen. These lovely 4 treats are a peach melba crumble I came up with for a whine and cheese party. I used fresh peaches and raspberries as both are in season and cheap right now.
Skinning a peach isn't a problem First it has to be a ripe peach, one that smells intensely peachy and gives a little with a gentle squeeze. You need a pot of boiling water and a bowl with ice water. Simply drop a peach in the boiling water, turn it so it is evenly covered and boil for a minute and a half. Fish it out with a slotted spoon and slip it into the ice water for a couple of minutes. The skin will simply slip right off.
Peach Melba Crumble
4 large peaches skinned and sliced
8 oz raspberries
1/2 c brown sugar
3 T corn starch
pinch of salt
zest and juice of 1 lemon
1 stick of butter - chilled and cubed
3/4 c rolled oats
1/2 c flour
1/3 c brown sugar
1/2 t salt
1/4 sliced almonds
Toss the sliced peaches with raspberries brown sugar, corn starch, lemon zest, juice and pinch of salt. Set aside. In food processor with a dough blade combine rolled oats, flour, brown sugar and salt. Pulse a few times to combine. Add chilled butter cubes and pulse several times until it resembles a crumbly dough. Toss in almonds with a fork. Divide crumble into 2 portions. Take 4, 12 oz ramekins and divide one half of the crumble equally into the bottom of each ramekin. Tap lightly to compact. Divide fruit mixture evenly between the 4 ramekins. Sprinkle the remaining crumble over the fruit. Place ramekins on a baking sheet and bake in 400f oven 50-60 minutes until bubbly and topping is well browned. Serve warm with whipped cream and raspberry sauce.