Updated: Jul 22
There is nothing that says summer quite like daiquiris and popsicles. These are both combined into one. This whole summer has been one big, long heat wave and the air conditioners were just not keeping up with. So, what do you do? You can either jump into a pool (if you are lucky enough) or you can stock up on loads of popsicles like, we did.
This was my first time making popsicles and I have to say that it was a bit of a learning experience by trial and error. Our first batch was quite natural without any added sugar, which tasted delicious but the texture was crystalized and just "unpopsicle" like. Just not too pleasant to bite into. Like any great recipe maker would, I read up on it and found out that the high sugar content lowers the freezing point and makes the texture a lot more tantalizing to bite into. Once I added a little maple syrup, this improved a lot. Chilling the mixture is also a great way to avoid some of that unappetizing crystallization.
These little chilly bites are succulently addictive. Once you bite into one you keep wanting more! First you're hit with that creamy coconutty taste and then comes zingy strawberry watermelon daiquiri. You will be brought to daiquiri heaven! Need I say more?
2 limes, juiced
2 cups of watermelon, chopped
2 cups of strawberries, roughly chopped, reserve 5-6 for presentation
1/3 cup of maple syrup or other sweetener of choice
1 can of all-natural coconut milk
Add all ingredients to the blender and pulse until you have a homogenous mixture.
Let your mixture cool off in the fridge and pop your mould into the freezer for about 20 minutes. Meanwhile, thinly slice your strawberries and set aside.
Take your mould out of the freezer and your mixture from the fridge and stick your strawberries to the sides of the mould. Then add your sticks and fill with your mixture.
Freeze for a minimum of 6 hours depending on freezer.