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Written by Katie of Good Life Eats

I‘ve already written about Balanced School Lunches for Picky Eaters, but what I really struggle with is making my own lunch. I’m not saying that I don’t eat during the day. I just don’t eat lunch like I should. This past year has been worse because my kids are getting to the age where they’re away from home for lunch more than they’re at home, which leaves me finding myself alone quite often.

I tend to snack on whatever it is that I’m cooking or photographing that day around lunch time because I spend much of my alone days testing recipes and photographing dishes for GoodLife Eats. And you should know that I am easily bored with food.

I know that what I really should be doing taking the time to sit down, take a break, and eat a balanced meal.

Aimée already talked about her Intentional Food Goals for 2012. Taking a midday break to eat a balanced afternoon meal is one of mine. I decided that it was high time I sat down and made myself a list of easy to prepare lunch ideas.

Because I’m alone and busy working, lunches need to be: something that requires little thought and effort and doesn’t create a lot of extra mess.

Note: Often when I express this frustrating dilemma people suggest that I eat leftovers for lunch, however we actually eat our leftovers for dinner because I don’t cook every night of the week

Moms Need Lunch Too! – 5 Easy Midday Meal Ideas for Mom

Salads

Salads are an obvious simple solution that is often forgotten in my home. I like big, loaded salads and they often seem time consuming to prepare.

Photo by Shaina

My resolution for simpler salads for lunch: prepare in advance. It doesn’t take a lot of effort to chop extra vegetables, wash and dry extra lettuce, and reserve a portion of the evening’s lean protein while I am preparing dinner.

Such items can be stored in individual containers in the fridge. When lunch rolls around the next day the ingredients are already prepped and just need to be assembled.

Recipes I want to try:
Asian Chicken Salad with Honey Sesame Dressing
Winter Detox Superfoods Salad

Quesadillas or Tacos

Quesadillas and Tacos are great because you can put almost anything between a tortilla and call it a Quesadilla or Taco without needing a recipe.

Just take a look at what vegetable, meat or bean, and cheese options are available in your refrigerator and get creating! I love The Flavor Bible for flavor inspiration.

One of our favorite fast, vegetarian taco recipes is this Sweet Potato and Black Bean Taco. I’ve also experimented with using the sweet potato and black bean filling with pepper jack cheese inside a quesadilla. YUM!

Recipes I want to Try:
Greek Quesadillas
Quinoa Salad Soft Tacos

Easy Gourmet Sandwiches

Allison from Some the Wiser recently featured this delicious Gouda and Apple Croissant with Baby Spinach on her blog. I immediately bookmarked it and made note to purchase gouda and croissants next time I hit the grocery store.

Photo by Allison

What I love about this recipe: It tastes special, but it’s no fuss. And it doesn’t add a ton of extra items to the grocery list. We always have spinach on hand since our resident picky eater recently decided that fresh baby spinach is one of the vegetables that he will tolerate. Apples and nuts? Check…got those too!

For even quicker preparation, prepare the candied pecans or walnuts in a larger batch ahead of time. Store them in an airtight container for use as needed.

No croissants? No problem. Put the ingredients between two slices of whole grain bread and toast in a panini press.

Get the recipe: Gouda and Apple Croissant with Baby Spinach

Pasta Dishes

We eat pasta for dinner once a week (and it’s always available in the house), so I figured it would make lunches easier if I prepared more pasta than we needed for our dinner meal and saved it in the fridge for me to use with lunch.

Photo by Katie

I can quickly chop up a medley of vegetables from what we already have in the fridge, toss with olive oil, salt, and pepper, and roast them in the toaster oven. Toss the vegetables with the leftover pasta and some cheese and call it lunch.

No recipe needed!

Egg and Vegetable Scramble

I’ve finally figured out what the rest of the world already knows: eggs make a super fast meal. Lately I’ve been enjoying eggs for more than just breakfast. Scrambled up quickly with vegetables and cheese make a filling and healthy meal.

photo by: Katie

I prefer scrambles over omelets because they’re no-fuss to prepare. As witnessed before, my attempts at omelets often turn into scrambles anyway.

Tips for preparing Egg and Vegetable Scrambles

• Saute the vegetables first
• Whisk the egg(s) in a bowl until lightly beaten.
• Pour the egg mixture over the vegetables in the pan and scramble until cooked to your preference.
• Season to taste with salt and pepper
• Top with cheese, if desired.

Simple Combos I Like:

• Chopped Baby Spinach, Tomatoes, Mushrooms and Feta cheese
• Black beans, Diced Green Chili, Red Bell Pepper, Cilantro, Cheddar Cheese
• Ham or Bacon, Onion, Red and Green Pepper, and Cheddar Cheese
• Diced Tomato, Bacon, Sliced Green Onions, Avocado (added just before serving) and Swiss Cheese

More Lunch Ideas for Mom and Kids

Pressed Sandwiches | Simple Bites
A-B-C Frittata | Simple Bites
New Year, New Lunchbox: 9 Cures for the Mid-Day Blues | Simple Bites
Finger Foods for Toddlers | Simple Kids

What are your favorite, easy lunch solutions?

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Written by Katie of GoodLife Eats.

I‘m not really an appetizer person, so when Aimée suggested writing about a quick, last minute Thanksgiving appetizer I was a little stumped. I don’t make a lot of appetizers and I didn’t grow up in a family that served them on Thanksgiving. Thanksgiving was pretty much always just about the main feast. Luckily, my good friend Shaina came through with the idea to do something with baked brie.

This Baked Brie with Cranberry Sauce and Walnuts is so simple and perfect for those who, like me, might be more focused on the side dishes and turkey to really think about pre-meal snack foods.

Chances are, you already have cranberry sauce on hand and ready to serve with your Thanksgiving feast, so there isn’t a whole lot of extra work involved in throwing this delicious sweet and savory treat together.

All photos by Katie

I hope you all have a wonderful Thanksgiving tomorrow! If you’re looking for any other last minute ideas for your feast, be sure to check out Aimée’s Vegetarian Holiday Menu.

More Great Holiday Appetizers

• 15 Gluten-Free Appetizers | Simple Mom
• Almond and Cream Cheese-Stuffed Olives | Simple Bites
• Balsamic and Thyme Roasted Portabella Mushrooms | GoodLife Eats
• Cheddar & Hazelnut Stuffed Apricots | Simple Bites
• Endive with Blue Cheese and Toasted Almonds | Simple Bites
• Greek Puff Pastry Appetizers with Kalamata Olives | GoodLife Eats
• Marinated Olives with Garlic, Thyme and Rosemary | GoodLife Eats
• Rosemary Cheese Bites | GoodLife Eats
• Vegetable Crudite with Buttermilk-Black Pepper Dip | Simple Bites

What are you thankful for this year?

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We’re still grasping at summer even though there is a decided ‘nip’ in the air. I found myself day dreaming about turkey dinner recently and had to shake myself out of the reverie by reminding myself that, hey! it’s still August. At least it won’t be a shock when the leaves start turning color, as I think I’m already in fall mode.

Still, I haven’t pulled out the crock-pot yet. We continue to enjoy chilled soups for lunch and dinners that feature or favorite seasonal vegetable, corn.

We got a late start on gardening this summer, but my herbs still pulled through and are thriving. Lemon Balm, a fast-growing herb from the mint family that has a lovely lemon scent, has wasted no time pushing the boundaries of the raised bed.

I adore lemon balm, and make a point to pick a few leaves and roll them between my palms every time I pass the garden beds, but this bushy herb was in need of some serious pruning. What to make?

With twenty-or-so guests on their way over for my birthday celebration, I knew a jug of fresh-squeezed lemonade would be perfect. And infused with lemon balm? Even better.

(You have to remember, I’m a strict teetotaler during pregnancy (obvi!) so I have to get creative with my caffeine-free, alcohol-free summer drinks.)

This lemon balm-infused lemonade did not disappoint. Perfumed lightly with the herb, it offered a mildly minty taste that, naturally, paired perfectly with the lemonade. Refreshing and tart, it was a lovely start to our evening – for young and old alike.

This tray of lemonade is my contribution to a virtual baby shower for the soon-to-be mama Maria of Two Peas and Their Pod! Maria and Josh, I toast the two of you with this non-alcoholic summer drink and wish you the very best in this new crazy adventure called Parenthood. Believe me when I say it is the best journey you will ever take.

A warm thank you to Marla and Lisa for organizing this virtual shower. You ladies are super sweet! See bottom of post for the full menu.

Recipe: Lemon Balm-Infused Lemonade

This summer drink is best enjoyed on the same day it is made.
ingredients:

• 1 cup Demerera sugar
• 1 cup agave syrup
• 3 cups fresh lemon balm leaves, slightly compacted in the measuring cup
• 3 cups freshly squeezed lemon juice, strained

for garnish:

• thinly sliced lemons
• fresh lemon balm leaves
• plenty of ice

method:

1. Combine four cups of water, the sugar and agave together in a 2-quart pot. Bring to a boil. Stir until sugar is completely dissolved, then remove from heat.
2. Add lemon balm leaves to the simple syrup, stir, and cover with a lid. Allow to infuse for about two hours or until the mixture is completely cool.
3. Strain the syrup through a fine sieve into a gallon glass jar or large pitcher. Discard wilted lemon balm.
4. Add lemon juice to the lemon balm-infused simple syrup and stir. Add 12 cups cold water. Taste and adjust as required. Add more agave if you find the lemonade too tart. Alternately, add more lemon juice if you prefer your lemonade on the puckery side.
5. Chill until ready to serve.
6. Serve over ice with a garnish of fresh lemon slices and fresh lemon balm. Enjoy!

Yield: 3 1/2 quarts lemonade.

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Virtual Baby Shower for Two Peas & Their Pod

Drinks

Simple Bites – Lemon Balm infused Lemonade
Ingredients, Inc. – Healthy Fruit Punch
Food for My Family – Lemongrass Soda
Heather’s Dish – Mixed Fruit Punch
She Wears Many Hats – Mini Pistachio Smoothies
Georgia Pellegrini – Watermelon Agua Fresca & a New Pea

Appetizers/Savory Bites

With Style and Grace – Truffle Popcorn
Family Fresh Cooking – Baby Peas & Cheese Frittata
Barbara Bakes – Creamy Orange Fruit Dip and Fruit
Aggie’s Kitchen – Pasta Salad with Balsamic Basil Vinaigrette
Reluctant Entertainer – Nutella Berry Bruschetta

Dessert

Dorie Greenspan – French Lemon Cream Tart
TidyMom – Blue and Chocolate Cake Balls
i am baker – Baby Pea Baby Shower Cake
Brown Eyed Baker – Pavlova
Picky Palate – Chocolate Chip Oatmeal Cookie Sandwich
What’s Gaby Cooking – Coconut Cupcakes with Cream Cheese Icing
Cookin’ Canuck – Nutella & Cream Cheese Swirled Blondies
Kevin and Amanda – Baby Blue Chocolate Chip Oatmeal Cookie Cups
Sweetopia – Decorated Sugar Cookies
Mountain Mama Cooks – Lavender Shortbread Cookies
Sweetapolita – Little Pea Sugar Cookie Pops
Bake at 350 – Petit Fours with fondant pea pods
Recipe Girl – Baby Button Cookies
Recipe Boy – Mud Cups with Gummy Worms
Add a Pinch – Blackberry Tartlets
Dine and Dish – Oven Baked Cinnamon Apples
Vintage Mixer – Mint Chocolate Pudding Shots

Crafts

Wenderly – Handmade Sweet Pea Cards
Our Best Bites – How To: Make a Diaper Cake Centerpiece

How are you hanging onto summer?

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Yesterday’s post was epic and last week was busy with a daily canning post. Today, not surprisingly, I don’t have many words. We took time out this weekend to relax, and my Aunt Jenny’s lakeside home was the perfect place.

A terrific cook, my aunt nourished us with roast lamb and other delights; it was wonderful to be cooked for. In-between meals, I sought solace at the end of the dock to process the past month and ponder what lies ahead. Life continues to be unpredictable, wonderful, tragic and mysterious.

I brought a jar of homemade ricotta out to my aunt’s and served it up for breakfast, spooned into bowls and topped with roasted strawberries. I’ve been making ricotta, well, since I was about as high as a bar stool, when I would help my mother make cheese from our goat’s milk. There’s nothing like fresh ricotta.

As I made a batch on Friday, I wondered if I should give up blogging and start giving cooking classes instead (I’m not going to!), because nothing makes me happier than demonstrating to others how simple scratch cooking, such as ricotta, just is.

Perhaps you’ve only seen ricotta in a plastic tub at the supermarket and didn’t even know it could be easily reproduced at home. Well it can, and today, I’ll show you just how.

How to serve fresh ricotta? Well, when we’re not layering it in lasagna, spreading it on crusty bread, or enjoying it with strawberries for breakfast, I like to make a simple summer snack.

Easy entertaining in summer for me means setting out a few fresh ingredients and letting my guests assemble their own food. It may be a sandwich bar, a DIY ice cream sundae, or a simple one bite appetizer like the ones I’m sharing today.

Here I’ve paired a jar of soft, creamy ricotta with crackers and mini toasts, sliced radishes and a jar of slow-roasted tomatoes.

Skip the hummus and pita chips and bring this snack to your next potluck or picnic.

Recipe: Creamy Homemade Ricotta

This recipe is slightly adapted and used with permission from In Jennie’s Kitchen.

Yields approximately 1 1/2 cups.
ingredients:

• 4 cups organic whole milk
• 1 cup heavy cream
• 3/4 cup buttermilk
• 1/2 teaspoon salt

method:

1. Prepare a fine sieve over a large bowl. Line the sieve with several layers of cheesecloth or a clean tea towel.
2. Measure all ingredients into a medium-sized heavy-bottomed pot. Place over medium heat and bring to a gentle boil. If you have a thermometer, attach it to the side of the pot. TIP: make sure the bottom of the thermometer is not touching the bottom of the pot or you won’t get an accurate reading.
3. As the mixture heats, it will become grainy, and then, between 175°F and 200°F the liquid will separate and small curds will begin to form. Remove the pot from the heat.
4. Gently ladle the the curds into the cheesecloth. Once most of the curds are in the cloth, tip the pot and pour the whey into the cloth.
5. Allow the ricotta to drain for a few minutes, longer if you want a firmer cheese. Enjoy the ricotta warm or transfer to a jar, cover and refrigerate for up to four days.

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Wait! Don’t toss that whey!

I couldn’t bear to dump the whey from my ricotta down the drain and thought it might make the perfect base for crepes. A little experimenting and recipe testing later (the very best kind) I had a recipe for Whey Crepes, served with fresh ricotta and rhubarb compote, of course.

We’ve been enjoying these frequently for Saturday morning breakfasts.

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Beat the heat with our week-long series on frozen treats! Written by Kristen of Dine and Dish.

I remember it like it was yesterday… my first taste of strawberry granita. The fresh strawberry flavor combined with the sweetness of the sugar had me hooked at first bite.

It was in a little township outside of Pittsburgh, PA, of all places. We were vacationing with my sister-in-law and the temperatures had shot up well past 100 degrees. We had reached the end of a fun-filled day when my sister-in-law introduced us to a little place called Rita’s Ice.

The lines were long but she assured us it was well worth the wait. I devoured a strawberry granita ice treat topped with vanilla custard. I loved it so much I went back the next day and the next and the next. When we returned home from our trip one of the first things I did was look to see if there was a Rita’s near us. Nothing. I was so disappointed…

Desperate for my new found favorite treat, I even went so far as to see what starting a Rita’s franchise in our town would entail. My husband talked me down and promised that it probably wasn’t necessary to go to those kind of measures. I guess he was right.

It never crossed my mind to try to re-create the strawberry granita we tasted at Rita’s in Pittsburgh – until now. Little did I know that such deliciousness could be made in my own kitchen with just a few simple ingredients and my freezer. I can have my strawberry granita in Kansas and I’m a happy girl!

Recipe: Fresh Strawberry Granita

• 4 cups fresh strawberries, hulled and diced
• 1/2 cup sugar
• 3/4 cup cup water
• 2 Tbsps fresh lemon juice

1. Combine diced strawberries and sugar in a medium sized bowl. Toss and let sit for 30 minutes until flavors meld.
2. Add strawberry/sugar mixture, water and lemon juice to a blender. Blend on high until smooth.
3. Although not necessary, at this point you can pour the mixture through a sieve to remove excess seeds.
4. Pour blended mixture into an 8×8 glass baking dish. Cover with foil and freeze for 3 hours.
5. Remove from the freezer. Using a fork, scrape strawberry mixture off the edge of the baking dish. Gently combine. Cover and freeze for another 3 hours or overnight.
6. When ready to serve, use a fork to gently mix the ice granita mixture. Serve plain or over ice cream or custard.

What is a frozen treat you want to recreate at home?

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Beat the heat with our week long series on frozen treats! This is a guest post from Naomi of Bakers Royale. Welcome, Naomi!

Summer has just begun and the thermometer is already shouting numbers over 90. Add some humidity to that and a heat-induced laziness will overcome me faster than I can wipe the sweat off my forehead.

As for my boys, the flipside of a heat-induced laziness is crankiness, so to keep everyone moving and happy, I keep my freezer well stocked with fruit popsicles. Full of fruit, easy to make and costing a under a dollar a popsicle, I’m can feel good about us eating one, two or a few in one sitting.

The base for this popsicle is coconut. Being that coconut can be very sweet and strong on its own, I gave this popsicle some balance with raspberry tartness and lending a cooling hand is the citrus edge of the Clementine tangerines.

All photos by Bakers Royale

Recipe: Tropical Fruit Punch Popsicles

This recipe is highly adaptable and customizable. If any of the fruit is not in season for your area change it out for one that is. My rule of thumb: sip and taste as you mix.

For an adult variation, add a ½ cup of light rum; for more cocktail popsicles head HERE.)

• ¾ cup coconut milk
• ¾ cup coconut water
• ½ cup coconut cream
• Juice of half a lime
• 1 lb of Clementine Tangerines, peeled
• 12 oz fresh raspberries

1. Place all ingredients in a food processor or blender and process or blend until pureed, about 1-2 minutes.
2. Pour mixture through a medium strainer to remove the raspberry seeds. Pour strained mixture into popsicle forms of choice.
3. Place aluminum foil on top of the popsicle mold, and insert popsicle sticks in the center of each compartment. Freeze for at least 5 hours or overnight.
4. To release popsicles, run hot water on the outside of popsicle forms for  a few seconds and pull firmly on the wooden sticks.

[print_link]

Which summer fruit are you enjoying in frozen form?

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Beat the heat with our week-long series on simple frozen treats! Written by Elizabeth of Guilty Kitchen.

I‘ve often written in my personal blog and other places around the internet that I have a picky eater. This is not just any picky eater. This is a kid who will eat one thing one day and then flat out refuse to the very next moment. He won’t eat chocolate sometimes! For the longest time he refused to even try grilled cheese sandwiches and even now won’t so much as look at a ramekin of ketchup, going to the extreme of insisting it be removed from his plate if it makes it to our table alongside his sandwich and fries.

Desserts are not a given, and I’m often left completely boggled as to what to feed my son. I’d almost lost all hope of having a child who would follow in my food loving footsteps and then I had my daughter. At one year old, she’ll pretty much eat anything. She’ll at least give it a try and most likely swallow the first bite even if she isn’t too keen on it. My son? Still refuses to try anything new without coercion.

So when the weather started to heat up a bit, I thought I would try my hand at making popsicles. What better treat to give my kids than a healthy, tasty, homemade popsicle?

All photos by Guilty Kitchen

My first thought turned to mangoes, as both kids enjoy them and ataulfos (a small yellow Mexican variety) were on sale by the case.

Inspired by the simple flavors of a good mango salsa, I combined the sweet fruits with a hint of cilantro and citrus and layered it with a honey sweetened yogurt for even more health benefits.

Recipe: Mango and Cilantro Popsicles

These popsicles are refreshingly delicious and if you are making them for adults, try adding a splash of your favorite summer tipple. I think these would be fabulous when made with vanilla vodka, lemon rum or even chambord.

For the fruit layer:

• 1 1/2 Ataulfo or other mangoes, peeled and chopped
• 1/4 cup loosely packed cilantro
• 1 tsp vanilla
• 2 tbsp sugar (optional – if your mangoes are very sweet, skip this ingredient)
• juice of 1/2 a lemon

For the yogurt layer:

• 1/2 cup plain 2% yogurt
• juice of 1/2 a lemon
• 2 tbsp honey
• 1 tsp vanilla

1. In a blender, place mango, cilantro, vanilla, and lemon. Pulse the ingredients together and then taste them. Add the sugar to taste.
2. When well blended and no lumps remain, pour into a bowl or measuring cup with a spout for pouring. Set aside.
3. In a separate bowl, stir together the second set of ingredients: yogurt, lemon, honey and vanilla.
4. When ready, get out your popsicle molds. Pour the mango mix in first, filling it 1/3 of the way. Spoon the yogurt mix on top, filling it to the 2/3rds full mark and finish it off with a second layer of fruit. Make sure to leave about 1/2-1/3 of an inch at the top for expansion during freezing. Pop in the sticks and freeze for at least four hours before enjoying.
5. To easily remove the popsicles from the mold, run warm water on the outsides of them first which will free them up.

Fresh fruit and herbs make a refreshing summer pair. What is your favorite combination?

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Beat the heat with our week-long series on simple frozen treats!

Chances are, if you dropped by for dessert on one of these warm July evenings, we’d share roasted strawberry sundaes together out on the back patio. It’s our preferred dessert this month because it’s simple, seasonal, and sensational – just the way I love to cook and eat.

This month I’ve put up strawberries in the freezer, made a dozen jars of Honey Strawberry Jam, and even brewed a pint of strawberry-infused vodka, but for everyday enjoyment, I keep a jar of slow-roasted strawberries on hand. They are just so incredible.

Baking berries? Yes, indeed. Last summer we slow-roasted cherry tomatoes and couldn’t stop eating them; now we’re giving strawberries the same treatment and the result is just as addicting.

Roasted Strawberries For The Win

Sure a regular homemade strawberry sundae is great; you’ve got your sliced strawberries and a fresh berry coulis (sauce), but unless the berries are exceptional, it can be forgettable.

All talk around the table ceases when the first spoonful of roasted strawberry sundae is sampled. The berries hold their shape well in the oven and their intense flavor explodes on the tongue, sweeter than ever, thanks to the slow-roasting process.

The juice from the berries reduces in the oven to become a thick sauce, enhanced only with a touch of sugar, a pinch of salt and a sprinkling of pepper. It is dark and sweet, with a pungent perfume.

We’re spooning our roasted berries over vanilla ice cream, but they would also make a pretty fine topping for cheesecake, rice pudding, panacotta or yogurt parfaits. They are also fantastic just eaten from the jar with a spoon.

Recipe: Roasted Strawberries

This is the basic recipe, but feel free to get creative by adding a splash of balsamic vinegar or a sprinkling of cardamom, or what ever complementary flavor you like.

• 2 1/2 lbs small fresh strawberries
• 1/4 cup demerara sugar (or white sugar)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 225°F. Wash, drain and hull strawberries.
2. Divide berries between two baking sheets  (I lined mine with parchment paper for easier clean-up) and spread them out so they are just one layer thick. Place in the oven and slow-roast for 45 minutes. Strawberries will not release much juice during this part.
3. Remove from oven and sprinkle two tablespoons of sugar onto each pan. Season lightly with salt and pepper, and stir gently. Return pans to oven and roast about 30 minutes more.
4. Remove pans from oven and allow to cool for at least ten minutes. Strawberries will release more juice during this resting period. Transfer to a bowl or jar and use a spatula to scrape all of the sauce from the pan. Enjoy warm, or refrigerate until ready to use.

Will keep up to one week in an airtight jar in the refrigerator.

Yields: 3 cups
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What is your favorite sundae topping?

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Beat the heat with our week-long series on simple frozen treats! Written by Katie of GoodLife Eats.

HOT is what it is around here. There is no getting around it anymore. Our days are filled with something frozen to eat, running through the sprinklers, and wading in the kiddie pool.

I love indulging in all of the delicious frozen treats that the summer season has to offer. And it’s actually fairly easy to keep those treats on the healthier side.

We tend to rely heavily on fruit-based treats in the summer. Not only are fruits a healthy way to get your sweet fix, but they’re great for curbing summer dehydration. Popsicles, smoothies, slushies, sorbet and more are all deliciously cold ways to feature the season’s best juicy fruit. Any cold, fruity treat is a winner in my book this time of year.

All photos by Katie of GoodLife Eats

A favorite summer drink has always been Cherry Limeade. I recently took matters into my own hands (rather than a Sonic employee’s) and made a simple recipe for Homemade Limeade . That blended with sweet, frozen cherries and a large scoop of crushed ice was easily turned into Cherry Limeade Slushies.

Then I got to thinking how yummy those flavors would taste in popsicle form on a stick. With some leftover limeade and a large bag of frozen cherries I did just that!

Cherry Limeade Popsicles

This simple recipe will surely be a hit with your tastebuds this summer! Adapted from Cherry Limeade Slushies and Limeade Recipe

Need an even simpler sweet fix? Substitute a high quality all-natural store bought limeade, rather than making your own.

For the Popsicles:

• 1 1/2 cup homemade Limeade, recipe follows
• 1 – 1 1/2 cups frozen cherries

For the Limeade:

• 1 cup sugar
• 1 cup of water
• 1 cup fresh lime juice
• 4-6 cups cold water (according to taste)

For the Limeade:

1. Make a simple syrup by combining the sugar and water in a small saucepan over medium heat until dissolved. Cool completely.
2. Combine sugar mixture with the remaining limeade ingredients. Adjust water according to your sweet taste preferences. Chill.

For the Cherry Limeade Popsicles:

1. Combine the limeade and frozen cherries in a blender. Blend until pureed.
2. Divide mixture evenly among popsicle molds. You can use dixie cups, or Ice Pop Molds, or even ice cube trays. Freeze until solid.

If you use dixie cups or other glasses, place a small sheet of foil over top of the glass and insert a popsicle stick through the center.

For ice cube trays, cover the whole tray with foil and insert the sticks.

Note: The amount of cherries added will vary depending on your blender. Some can handle a higher fruit to liquid ratio than others. Experiment to find what works best for you.
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More Cold Summer Treats

• Berry-Lime Ice Tea Popsicles | My Baking Addiction
• Chocolate Covered Brownie Ice Cream Sandwich | Sophistimom
• Chocolate Peanut Butter Dipped Banana Pops | Simple Bites
• Frozen Coconut Limeade | She Wears Many Hats
• Frozen Fruit Skewers | Simple Bites
• Key Lime Pie Ice Cream from My Baking Addiction My Baking Addiction
• Pistachio Gelato | GoodLife Eats
• Pomegranate, Raspberry, and Nectarine Popsicles | GoodLife Eats
• Sweet Cherry Yogurt Popsicles | Dine and Dish

Do you have a favorite frozen recipe for keeping cool in the summer?

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