Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Roasted Cherry and Coconut Pistachio Orgeat Popsicles

Roasted Cherry and Coconut Pistachio Orgeat Popsicles

I'm a big believer in homemade orgeat syrup and the beautiful cocktails that can emerge from it. But why limit it to cocktails? Try blending homemade orgeat into popsicles, sorbets, or ice creams. This popsicle brings together homemade pistachio orgeat with coconut milk and roasted cherries. It's all signs of summer with a rich creaminess that will have you swearing there's dairy involved. -Mallory

Roasted Cherry Coconut and Pistachio Orgeat Popsicles
Makes 12 popsicles, 4 ounces each
1 1/3 cup pistachios, divided
2/3 cup sugar, divided
1/4 teaspoon salt
1/8 teaspoon orange blossom water
1 ounce vodka
1 14-ounce can coconut milk
3 cups cherries, pitted
1 tablespoon lemon zest
2 tablespoons lemon juice (one lemon)

Bring 2 cups water to boil in a medium-sized saucepan over medium high heat. Once boiling, add 1 cup of the pistachios and boil for 5 minutes. Turn off the heat, cover and let steep for 20 minutes. 

Reserve 1 cup of the cooking liquid and drain the rest. Combine boiled pistachios and 1 cup of the cooking liquid in a food processor and process until well blended. Use a cheese cloth to strain the liquid into a small saucepan. At this point you can discard the pistachio pulp and cheesecloth, however the pulp can be used for other recipes like smoothies, cookies, cakes, crackers or even ice cream. 

Place the small saucepan with pistachio milk over medium-high heat and add 1/3 cup of the sugar and salt. Stir over the heat until the sugar dissolves, remove from heat and let cool completely. Stir in orange blossom water and vodka. Refrigerate until ready to use. The orgeat syrup will keep for up to a week. It naturally separates, so be sure to give it a shake before using. 

Combine pistachio orgeat with coconut milk. Add to the popsicle molds, just under 3 ounces per mold and freeze for 45 minutes. 

Meanwhile make the roasted cherries. Preheat the oven to 400 degrees Fahrenheit. Combine the cherries and the remaining 1/3 cup of sugar in a small roasted pan. Roast for 30 minutes. Remove from heat, stir in lemon zest and juice then let cool. Fill in the popsicle molds with the roasted cherries, insert popsicle sticks in the molds and freeze completely. When ready to enjoy, place the popsicle molds into a cup of hot water to loosen the popsicles. Crush the remaining pistachios and sprinkle them on the bottom of each popsicle. 

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