Michelle Weaver -- our neighbor and friend makes all natural popsicles right in her store just a few blocks from our place in the French Quarter. She recently put her pops on the shelves of three Whole Foods Stores in Baton Rouge and Louisiana!
My favorite flavor is the Salted Caramel, but I must admit once I find a favorite anything I don't really deviate from it. Salted Caramel it is. Every time. Thanks, McShash for hipping me to this amazing afternoon icy treat.
Delicious! Last time I popped in (pun intended) I ate two.
|The daily flavor menu|
Here is one of her recipes from an article in Southwest Airlines' inflight magazine Spirit:
1 ripe pineapple, cut into small chunks
handful of fresh cilantro leaves
⅓ cup sugar
juice of ½ lime
pinch of salt
Put pineapple, cilantro, sugar, lime juice, and salt in a blender, and puree until smooth. Pour mixture into 8 to 10 3-ounce ice-pop molds and add sticks. Freeze for 4 hours, or until frozen. Dip molds in tepid water to help remove the pops.
"I love putting pineapple in ice pops because the pulpiness of the fruit gives them a great texture that’s almost chewy. The cilantro adds a nice punch of freshness to the sweet pineapple—a little unexpected taste—and the pinch of salt helps tie it all together. In one bite you get sweet, fresh, and herbal—plus a hint of sour and salt." Michelle Weaver is the owner of Meltdown, an ice-pop shop in New Orleans.