August is the height of summer holidays and the kids enjoy their days of freedom with parents who have taken time off of work. Yes, August is the month where the heat really settles itself nicely into the air and makes you feel like summer could be here to stay, that is until fall winds take it away again for another year.
One of summers necessities to get through the long hot days are popsicles. And homemade ones couldn’t be simpler, especially if you are well planned and make them the night before. That way when it’s sweltering and the thought of moving, let alone mixing anything together is too much you can simply reach into the icebox and pull out some of these.
One of the best things about popsicles is the sheer beauty of how fast you can mix the ingredients together, pour them into a popsicle mold (or plastic cups if thats all you have), shove a stick in the center and place in the freezer and in a few hours you have a stick of frozen dessert in your hands.
A few years ago when I still lived in New Zealand, I had a summer romance that would take me two hours to get to and on the way I’d drive past avocado farms. Resisting pulling into a farm road, stopping the car to jump a fence and grab as many avocados as I could carry become something I thought about every.time I passed on this stretch of road. The heavy laden trees showing the oval green fruits of perfection just dangling there. Time would slow as I drove 60 miles an hour yearning to just grab one of those perfect avocadoes.
The green creamy avocado is a fruit that seems to be as adaptable as it is perfect to eat with a spoon or mashed with some nacho chips. Yes, it’s solidly rated and loved the world over for good reason. And it seems to pair perfectly with the deep flavor of matcha, in fact they are well paired in equal measure and eating these had me licking my lips with just how perfect the combo was.
And below is the recipe for you to give it a go in your own kitchen. Considering the flavors are so odd for popsicles, I’d love to hear in the comments what combination of flavors you’ve tried for popsicles and how well they turned out.
Avocado Matcha Popsicles
2 small ripe avocados, peeled and pitted
2/3 cup almond milk
2 tablespoons matcha green tea powder
3 tablespoon superfine sugar
3 tablespoons maple syrup
Place the matcha powder, sugar and milk into a measuring cup and mix until the mixture is well combined and smooth.
Pour into a pot over low-to-medium heat until simmering. Remove from the heat and stir in the remaining milk and maple syrup.
Quarter the avocados and place in a blender mixing until smooth. Add in the matcha mixture and combine once more.
Spoon into your popsicle molds, removing air bubbles. Place popsicle sticks into the center and freeze for a minimum 4 hours.
Remove from the freezer, let stand at room temperature for 10 minutes.