This 4th of July, it was extremely hot out. Naturally, we had a barbecue complete with meat, meat, meat, and more meat (get the hint?). We had a lovely feast of steak tips, ribs, and sausage along with some veggies and of course, dessert. I was in charge of the sweets for the evening and decided on a chocolate fudge pie (which was sadly eaten before I could snap a photo) and some frozen pops to mitigate the heat.
Such a feast. We went at it like vultures.
After we all recovered from our food comas, we dove right into dessert. The chocolate fudge pie was a success (hence the lack of documentation), but the pops were sensational. Now, I’m a big fan of pops to begin with. My friends from school and I love to indulge in Pleasant Pops whenever the chance arises, and I couldn’t help myself when I discovered the cookbook, Paletas, by Fany Gerson. The 4th of July pops recipe I used, however, was especially favored by Mastah Grillaz (one of which ate 4 pops). The greek yogurt, raspberries, and blueberries (yes, I deviated from the actual recipe) were healthy and refreshing after a major pig-out on such a hot day.
I had a little trouble getting the pops to come out of their molds after freezing them for a few hours. I read up on how to get the best pop results, and the Paletas book says freezing them as long as possible is key. Next time I attempt these, I’ll try leaving them in the freezer overnight and see what happens!
So quaint- who doesn’t love patriotic pops in a patriotic house in a patriotic state?