Summer is very short in Vermont. I want to soak up the sun, attend to my perennials, fruits and vegetables and be outdoors as much as possible but indoor chores are inevitable. I like to make a batch of strawberries and crème de menthe popsicles before I start cleaning. They are usually ready a few hours later for me to enjoy.
I use one pint of fresh strawberries that my nieces and my son picked a few days ago at 4 Corners Farm in Newbury, Vermont. You can read about our fun day at the farm in my previous post, Bonjour Newbury!
I add some fresh basil from our kitchen garden.
I squeeze the juice of one lemon from our lemon tree. We purchased our tree last year and brought it indoors during the winter and it is still alive!
We have about 5 baby lemons growing on the tree right now
The smell of the lemon tree flowers is intoxicating
We have LOTS of mint growing on the side of our house and we try to find different uses for it all summer long and those popsicles taste divine with fresh mint.
I use 1/4 of a cup of Vermont maple syrup for sweetener. I usually make two batches, one without crème de menthe for my 4 year old son and my husband and one with 3 tablespoons of liquor to reward myself for cleaning indoors on a sunny day.
Strawberries and crème de menthe popsicles:
- 1 pint (2 cups) of hulled strawberries
- 3 basil leaves
- 10 mint leaves
- juice of 1 lemon
- 1/4 cup of pure maple syrup
- 3 tablespoons of crème de menthe (optional)
Blend everything, freeze for 3-5 hours and enjoy! You deserve it!
Greetings from Kingsbury Brook Farm!