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PINEAPPLE MINT + BLUEBERRY CARDAMOM PALETAS

VIBES: Ghostface “Biscuits” 

As soon as summer arrives, there is a steady supply of homemade ice pops in my freezer. I like combining ingredients to create new flavors. I had these Pineapple “Mojito” pops at a farm market yesterday, so here they are. I love the combo of blueberry and cardamom, this recipe is inspired by a pop in the Peoples Pops cookbook.

PINEAPPLE MINT PALETAS

-1/2 a  fresh pineapple, cored and chopped coarsely
-Juice of 1/2 lemon or lime
-3-4 TBSP simple syrup
-Handful of fresh mint leaves

Cut, core and chop pineapple. Heat simple syrup and mint leaves in a saucepan on the stove, reserving 2 fresh mint leaves to the side for use later. As soon as its about to boil remove from heat and let the mint steep in the simple syrup. After about 5 minutes strain and discard mint leaves from simple syrup.. Put pineapple (reserve a few chunks to add to pops), remaining 2 fresh mint leaves, lemon juice and simple syrup into a blender and blend until smooth. Pour mixture into ice pop molds and add reserved pineapple chunks. Leave 1/4 inch of space at the top of the molds for expansion. Freeze for 1 hour then insert sticks. Return to freezer for another 3-4 hours then unmold and enjoy!

BLUEBERRY CARDAMOM PALETAS

-1/8 TSP ground cardamom
-1/4 cup simple syrup
-1 Pint fresh blueberries
-Juice of 1/2 Lemon

Heat simple syrup and cardamom in a saucepan on the stove. As soon as its about to boil remove from heat and let the cardamom steep in the simple syrup. As soon as the syrup is cool, combine blueberries, cardamom simple syrup and lemon in blender. Blend until smooth. Adjust sweetness (add more simple syrup if needed). Strain mixture through a fine mesh sieve to filter out the blueberry skins. Pour strained mixture into ice pop molds, Leave 1/4 inch of space at the top of the molds for expansion. Freeze for 1 hour then insert sticks. Return to freezer for another 3-4 hours then unmold and enjoy!

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