I have this theory that people tend to dress for yesterday’s weather. The day after a 90°F day, I see so many people in tank tops and shorts and sandals and sun dresses, even if it’s a high of 70°F and raining.
The day after a cold snap, I see so many people carrying around jackets and sweaters even when temperatures have rebounded and the extra clothing is no longer necessary.
In Chicago, where the temperatures tend to bounce around from one day to the next, that can leave us woefully under or over dressed when we get it wrong. Especially for any of us who live or work or have reason to visit a building with overly exuberant climate control.
Ah, hindsight is a powerful corrective.
Which is why I recommend dressing in layers. Even if I don’t always follow my own advice.
All of which is an incredibly circuitous way of saying, I kinda did the cooking equivalent of dressing for yesterday when I made these popsicles.
They’re pretty much the food equivalent of a tank top or a sundress. The absolute perfect thing on a hot summer day. But on any other day, you can’t fully appreciate them.
I made these intensely puckery, refreshing, limey popsicles on a 90+°F day.
And I didn’t get around to eating one until the next day, which had a high of, maybe, 72°F. And all I could think while eating them was just how much I wanted one of these yesterday. How I couldn’t think of anything I’d want more on a really hot sticky day.
But eating them on a mild summer day, even though they were good, felt a little bit wrong, like I was wasting their refreshing super powers.
These popsicles, which come from Fany Gerson’s Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas are not joking around. They are so tart that they almost have tingly heat. They are ice pops for true lime fiends.
They seem ripe for cocktail popsicle adaptations. Throw in a splash of gin for a gimlet popsicle, rum for a daiquiri popsicle, tequila and salt for a margarita popsicle. (Oh, and if you’re looking for a mango lime popsicle, I’ve got you covered.)
But whatever you do with them, keep them in the freezer until a really hot summer day comes along. Then, enjoy.
- 2 cups water
- 2/3 cup sugar
- 4 1-inch strips of lime zest
- 3/4 cup freshly squeezed lime juice, from anywhere from 3 large limes to 10 small ones
- In a small saucepan, combine the water, sugar, and lime zest, and heat over medium, stirring frequently, until the sugar has dissolved. Remove from heat and let cool to room temperature.
- Strain through a fine mesh strainer and discard the zest. Stir in the lime juice. Pour into popsicle molds and freeze until solid 4-5 hours, depending on the size of the mold.
- Onyx 18/8 Stainless Steel Popsicle Mold, Set of 6
- IMUSA USA VICTORIA-70007 Lemon Squeezer, Yellow
- Kuhn Rikon 3-Set Original Swiss Peeler, Red/Green/Yellow
- Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
- All-Clad 4211 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saucier Pan / Cookware, 1-Quart, Silver
- Onyx Stainless Steel Popsicle Mold
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Amount Per Serving:Calories: 105 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 5mg Carbohydrates: 29g Fiber: 1g Sugar: 23g Protein: 0g