Today is our final May post for our Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about the year-long project: here. This month, I chose the recipes and went with a Latin theme. So, we have worked with masa; we made salsa; we braised carnitas. And so on...you get the idea. Next month, Karen of Karen's Kitchen Stories selected our recipes. Stay tuned!
This week I chose Ice Pops + 12 ways, but couldn't decide what to make. I love the idea of ice pops because you can customize them and it's not as time consuming as making homemade ice cream. If you don't have a copy of the cookbook, you can read his versions online.
I wanted to make a few different versions, but time got away from me and I opted to make ice pops with Mexican Agua de Jamaica. It seemed to fit the theme...and I did make half of them boozy by adding a splash of tequila to the mix.
In case you're curious, Bittman has fruity ice pop suggestions - think strawberry basil; savory - I was intrigued by the coconut curry one; creamy - can you say 'homemade 50-50 bars!??'; and finally boozy - I will make the fennel Pernod one soon. Really soon.
The #KitchenMatrixCookingProject Ice Pops
Agua de Jamaica Ice Pops serves 8
2 C agua de jamaica (my recipe here)
1/4 C tequila
In a medium mixing bowl, stir together 1 C agua de jamaica and tequila. Pour into molds and clearly mark those since they are not kid-friendly. I used the Darth Vadar molds for the grown-up ice pops and R2-D2 for the non-tequila'd ones.
Pour the remaining agua de jamaica into the rest of the molds. Place in the freezer. Freeze until completely solid, approximately 4 or 5 hours. Unmold and serve! Enjoy.