Frozen cubes of Dragon Fruit and fresh strawberries, a bit of sugar and a generous amount of Rose’ wine all blended together and frozen in my popsicle molds might just be the best hot summer cooler (adults only) you can find. Sophisticated yet homey. Deliciously cold and yummy.
My first encounters with dragon fruit were in Mexico and Malaysia. You see them everywhere in fresh markets. They are stunningly exotic and beautiful and absolutely delicious. Sometimes they are white inside and sometimes red with tiny black seeds. There are even yellow dragon fruits. The real name is “pitaya or pitahaya” and is the fruit of a cactus. They are indigenous to Central and South America as well as Asia.
Every now and then I see Dragon Fruit in a supermarket or one of our international markets. Whenever I buy a fresh one, allowing it to ripen, they are never very tasty. I don’t wait long enough or I wait too long and the result is disappointing. I’ll keep trying. These frozen cubes of dragon fruit I found at Publix.
Use very chilled Rose’ and strawberries.
I bought these metal popsicle molds a few years ago via Amazon and have used them often.
Don’t you feel more refreshed just looking at these? Make a few….sit outside on a hot summer evening and enjoy your “Dragon Fruit and Strawberry Rose’ Popsicle”. Stay cool y’all.
Dragon Fruit, Strawberry and Rose' Popsicles
- 1 cups frozen dragon fruit cubes
- 1 1/2 cups sliced ripe chilled strawberries
- 2 to 4 tablespoons sugar (taste and adjust liquid before freezing)
- 1 cup chilled Rose’ wine
- Put ingredients in a blender and blend until totally smooth. Taste and adjust sugar if need be.
- Pour liquid into popsicle molds about 3/4 full and insert sticks.
- Freeze all day or overnight. Enjoy.
Teresa Blackburn www.teresablackburnfoodstyling.com
I know, I know…to complain about the heat is the least interesting thing one can do…actually to complain about the weather at all is rather dull. The weather here in Middle Tennessee is “normal” and truthfully, better than normal. But after a few days of temps in the 90’s and 90 percent humidity one just succumbs!
I had this container of Tazo Chai Latte, I was hot and sweaty, I wanted something cold…very cold. Time to experiment. Popping the Chai Latte along with some milk, thick chocolate syrup, a bit of brown sugar, a splash of vanilla extract and a pinch of cayenne into my always ready ice cream maker…20 minutes later along with a dusting of cocoa…with one bite I was cooler! I had, surprisingly, one of the most intriguing frozen ice cream-like desserts I have ever made, “Spicy Chocolate Chai Frozen Latte”.
I always get my ingredients measured out and ready before starting one of my kitchen experiments. The “mise en place”.
The churning begins…..
…halfway through the chocolate syrup is added.
The magic of modern machinery happens right before my eyes!
It’s creamy with no cream, sweet with just a bit of sugar, cold when it’s hot!
Spicy Chocolate Chai Frozen Latte
- 2 cups Tazo Chai Latte (or any other brand), chilled
- 1 cup whole milk
- 1/3 cup brown sugar
- 1 cup good thick chocolate syrup
- splash of vanilla extract
- pinch of cayenne pepper
- cocoa powder
- In a sauce pan set over medium heat mix together the whole milk and brown sugar. Stirring until sugar has dissolved. Remove from heat and let cool completely, chill.
- Add the chai latte, chilled milk-sugar mixture, vanilla extract & cayenne pepper to the ice cream freezer. Turn on freezer.
- Halfway through the freezing process, about 12 minutes, add the chocolate syrup. Continue freezing. When mixture is frozen turn off machine. Serve frozen latte scoops with a dusting of cocoa powder. You can also serve later, just cover the ice cream and keep in freezer until ready to enjoy. I prefer eating immediately as it is creamier at this point. When it is frozen it become more icy. Either way it is very good and refreshing and lower fat than traditional recipes.
Teresa Blackburn http://www.teresablackburnfoodstyling.com www.foodonfifth.com