From the kitchen
Fresh Berry Popsicles
Puréed strawberries and raspberries stirred into sweetened rice milk and frozen.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 1/2 cups Mixed Strawberries and Raspberries
- 2 tbsp Sugar
- 1 1/2 cups Rice Milk
- 3 tbsp Sugar
- 1/2 tsp Vanilla Extract
Method
- Blend the berries with 2 tablespoons sugar until smooth; strain out seeds if desired.
- Whisk the rice milk with the remaining sugar and vanilla in a separate container.
- Spoon alternating layers of berry purée and rice milk mixture into popsicle molds, swirling gently with a skewer.
- Insert sticks and freeze for a minimum of 6 hours, or until completely solid.
- Dip molds briefly in warm water to release the popsicles before serving.
Kitchen note
These freeze icier than a nut-milk or dairy popsicle would, since rice milk has essentially no fat to soften the ice crystal structure, let them sit a minute at room temperature before eating for the best texture.
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