palo alto high school's arts and culture magazine

C Magazine

The Coolest Pops

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No matter how long this next month may feel, summer is just around the corner! With the weather finally warming up, C Mag has you covered on how to stay cool during break.

BLUEBERRY MINT MOJITO

-½ cup sugar

-½ cup water

-35 mint leaves

-2-5 blueberries per popsicle

-1/2 lime

1. In a small saucepan combine sugar, water and 25-30 mint leaves.

2. Simmer over medium heat until the sugar has completely dissolved.

3. Remove from heat and allow to cool to room temperature.

4. Once cooled, strain out the mint and pour syrup into a large bowl.

5. Squeeze lime juice into the bowl and mix until it is combined with the sugar mixture. Pour into popsicle molds until ¾ of the way full.

6. Toss one fresh mint leaf and about 7 blueberries into each mold and freeze overnight.

ROOT BEER FLOAT

– Root Beer

-Vanilla Ice Cream

1.Using chilled root beer, alternate layers of ice cream and root beer into the mold. (Make sure to clean up overflowing foam!)

2.Insert sticks and freeze overnight.

VITAMIN C MAG

-2 cups of chopped pineapple

-3 bananas

-2 oranges, peeled

1. Pulse all ingredients together in a blender until smooth.

2. Pour into popsicle molds and freeze overnight.

POPPIN’ PETALS

-¾ cup sugar

-1 oz edible flowers

-1 bottle of sprite

1. Mix 1/4 cup of water and 3/4 cup of sugar in a small saucepan.

2.Warm mixture over medium heat until the sugar dissolves.

3. Allow sprite to chill first so that the bubbles stay in the finished product.  Place it in a bucket of ice for about 45 minutes before you open the bottle.

4.Remove from heat and let the syrup cool slightly, then add in sprite, mixing until the two have combined.

5.Divide edible flowers between the popsicle molds. Make sure to not over fill them and add about three to five flowers per popsicle depending on their size. If you add too many, the popsicles will break when you remove them.

Freeze overnight.

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