Walking around the farmer’s market, coop, and even the grocery store is such fun in the summer! One month we are in the thick of berries, leafy greens galore, and overflowing cartons of herbs; and the next month we are met with mounds of stone fruit, zucchini, green beans and so much more!
Nothing inspires creativity in the kitchen quite like the produce bounty of summer! And here to share a taste of summer creativity is a blogger favorite of ours, Rachael from Meatified. Today she shares a genius paring that is sure to waken those taste-buds and inspire even more twists on seasonal favorites.
Take it away Rachael!
Summer is here with its abundance of beautiful seasonal fruits! One of my favorite, easy summer time treats is a refreshing popsicle and today I’m sharing a recipe that makes the most of the glorious cherries we’re seeing now with these Creamy Balsamic Roasted Cherry Popsicles.
I’ve amped up the natural sweetness of the cherries by roasting them first, which concentrates the flavor of the cherries beautifully, especially when paired with a little zing from some balsamic vinegar. These deeper, richer notes in the roasted cherries are contrasted with the creaminess of coconut milk, making a sweet treat that is like eating whipped-cream-topped cherries in dairy free popsicle form!
I chose to add a touch of rosemary to my roasted cherries for a little savory, herbal touch, but you can omit this if you wish. If you want to go in more of a sweet direction, skip the rosemary and try adding a little carob for an AIP cherry “chocolate” popsicle.
If you’re looking for more simple summer treats, take a peek at this round up of 21 AIP popsicles!
- 1 lb / 454 g pitted cherries
- 3 tbsp / 45 ml balsamic vinegar
- 3 tbsp / 45 ml honey
- ½ tsp ground rosemary (optional)
- Pinch of fine sea salt
- 1 ? cups / 400 ml full-fat, coconut milk
- Shredded coconut, to garnish
- ROAST: Preheat the oven to 400F (205C). Place the cherries in a baking dish and drizzle them with the balsamic vinegar and honey, then sprinkle the rosemary and sea salt over the top. Roast the fruit for 35 minutes, giving the pan a little shake halfway through the cooking time, until the cherries have released their juices and they have just begun to wrinkle a little.
- BLEND: Allow the cherries to cool slightly and check to make sure there are no cherry pits, then transfer the fruit to a blender, making sure to scrape up all the pan juices, too. Add the coconut milk and blend together. Taste and add additional honey or salt, if needed.
- ASSEMBLE: Divide the cherry mixture evenly between popsicle molds, using a skewer or chopstick to break up any air bubbles in the mixture, leaving a little gap at the top of each mold for the popsicles to expand in the freezer.
- FREEZE: Pop the molds into the freezer for 30 minutes. Sprinkle the top of each mold with the shredded coconut, then slide popsicle sticks into each carefully. Return to the freezer and freeze until solid, about 3 hours. Run the popsicle mold under a little warm water to release the popsicles when you’re ready to eat them!
[author] [author_image timthumb=’on’][/author_image] [author_info]Rachael Bryant is the founder of Meatified, a Paleo blog where she shares her recipes and kitchen antics. As someone with Hashimoto’s, she uses the Paleo Autoimmune Protocol (AIP) to feel her best and is on a mission to prove that following the AIP can be as delicious as it is nutrient dense! She is passionate about filling the AIP with flavor and fun, which led to her creating Nourish: The Paleo Healing Cookbook. Outside of the blog, you can connect with her on Facebook, Instagram and Pinterest.[/author_info] [/author]