The Concentric Circle turns 3 today!
It's surreal to me that this website has been in existence for three years. Time truly does fly when you're having a blast.
As most of you know, I do this for one reason and one reason only: I love it.
Cooking, writing recipes and keeping this blog running puts some of the wee!!! in my weeks. Seriously, this is fun!
It makes me smile each time one of you tells me a post made your dinner party tastier, your lunch easier and your life healthier. Thank you to everyone who reads, experiments with the recipes, and shares my philosophy on the concentric relationship between food and health.
In celebration of birthday number 3, I made a fun dessert that's dairy-free, fruit-full and summer-approved.
These sorbet pops are made with frozen fruits and unsweetened coconut milk. I think the fruit is sweet enough on its own, but you can certainly add a touch of honey or agave if you like things a bit sweeter.
The sky's the limit when it comes to what fruits to use and what to dip these in. Mini-chocolate chips would be fantastic around banana pops. Dried blueberries would be delicious around berry pops. I like toasted coconut, chopped nuts and--my absolute favorite--colored sprinkles around these tropical sorbet pops.
Use this recipe as a method, and make it your own!
Tropical Sorbet Pops
(Makes about 2 dozen miniature pops)
1 cup frozen diced mangoes
1 cup frozen sliced bananas
1 cup frozen diced pineapple
1/2 cup unsweetened coconut milk
Honey or agave (optional, add only if you like more sweetness)
Toasted coconut, chopped pecans, sprinkles or whatever toppings you like
24 lollipop sticks
Place the fruit in a food processor. Pulse a few times and then begin pouring the coconut milk into the feed tube. Turn the food processor on, and process until the fruit is smooth. Taste the sorbet. If it's not sweet enough for you, add honey or agave until it reaches the desired sweetness. Process again.
Scoop the sorbet into a glass bowl, cover with plastic wrap and freeze for two hours.
While the sorbet is freezing, cut sheets of plastic wrap into 24 2-inch-by-2-inch squares. Set aside.
Remove the fruit mixture from the freezer. Use a melon baller to scoop out the spherical pops. Roll each ball in your topping of choice and place on a lollipop stick. Immediately wrap the sorbet pop in a plastic-wrap square, and return to the freezer. Repeat until all the pops are done.
Freeze the pops for at least an hour before serving.
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