Recipe Creation: Meyer Lemon + Strawberry Ice Pops

As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle.  I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen.  I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too.  Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise.  This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat.  Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!

Makes about 12 ice pops

Ingredients:

• 3/4 cup meyer lemon juice (about 6 lemons)
• 1/3 cup agave nectar
• 3 1/2 cups water
• 1 cup ripe strawberries, sliced

Directions:

-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.
-Enjoy!

Restaurant (Re)creation: CK's Coconut Sorbet

These balmy days in San Francisco leave me craving my favorite refreshing indulgence: coconut sorbet.  What I love most about coconut sorbet is that it is creamy like ice cream (without the guilt factor) and it doesn't taste icy or watery like some sorbets.  My absolute favorite coconut sorbet is made at a restaurant called CK's in Hailey, Idaho.  Every time I am in the Sun Valley area I go to CK's, and every time I go to CK's I get the coconut sorbet.  Now you see why I had to figure out how to make this lovely treat in the comfort of my own home.  I did inquire about the restaurant's recipe, and while they did not divulge all of their secrets, they did tell me that the key ingredient that keeps it smooth and creamy is VODKA. Who knew?  So I did a little experimenting with my Cuisinart Ice Cream Maker and think this version is pretty darn tasty.  Hope you enjoy it as much as I do!

Serves 6

Ingredients

• 2 15 oz. cans light coconut milk
• 1/3 cup light agave nectar
• 1/2 cup unsweetened shredded coconut
• 1 tbsp vodka
• 1 pinch sea salt

Directions

-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.

-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.

-Bring to a simmer and remove from heat.  Let cool to room temperature.

-Place the mixture in the refrigerator for at least 2 hours. 

-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.

-Turn on the maker and pour in the mixture, adding the vodka last.

-Leave ice cream maker on for 15-20 minutes.

-Serve immediately or place in a container and store in the freezer to enjoy later!

CK's Real Food
320 Main Street South
Hailey, Idaho
(208) 788-1223
ckrealfood.com

Libation (Re)creation: The Tres (Agaves) Margarita

Tres (formerly Tres Agaves) can be quite the scene on a Friday or Saturday night.  You can always rely on their margaritas to take your night from good to epic and you rarely have a hangover the next day.  The key to their recipe is agave nectar.  Their margarita is very similar to the award-winning version at Tommy's Mexican Restaurant, which also uses agave nectar.  Neither restaurant uses Cointreau, Triple Sec, or any gross mixes- just limes, tequila, and agave nectar.  Agave is light and not as caloric or sweet as straight sugar, which certainly helps your head (and waistline) the next day. You can make these margaritas with any type of decent 100% agave tequila but I prefer it with Partida Añejo tequila.  For the rim, you can use any coarse salt but I am partial to a chili salt called Tajin Clásico that I bought when I was in México.   Either way you serve them, they are guaranteed to be delicious, refreshing, and serious crowd-pleasers.  Olé

Makes: 1 solid Margarita

Ingredients:

• 2 oz 100% Agave Tequila (blanco or añejo)
• 2 oz fresh lime juice
• 1 oz agave nectar
• Kosher or Chili Salt (for rim)
• Ice cubes

Directions:

Pour tequila, lime juice & agave nectar in a cocktail shaker with ice.

Moisten the outer rim of your glass with lime juice and lightly coat with salt.

Pour the margarita in your salt-rimmed glass over ice.

Enjoy responsibly ; )


Tres
130 Townsend Street
San Francisco, CA
(415) 227-0500
tressf.com