Summertime is upon us people. Long hot days and short humid nights here in the C-port are perfect for Lavender Honey Popsicles. Unless you’re under one of our famous trees adorned with Spanish moss, there really is not escaping the heat around here, and even then, you are probably slow roasting by the sun. Summertime is a season of transformation, and during this time period we are all attempting to tune in, whether physically, mentally, or emotionally. We’ve got to seriously remember to take healthy breaks and recharge our systems so we don’t burn out.
The summer is also a time for relaxation, so that means we don’t have to feel guilty for the extra time spent on the beach, or for taking a couple of extra days for vacation. Can’t emphasize enough how much we need to recharge our batteries, focus on ourselves before anyone or anything else. Feet up, sunglasses on, with a steady breeze in your face, blowing your hair back like you are starring in a Hollywood flick. Self-care is starring in this film, so make sure you treat it as such.
So since we are on the subject of taking breaks, as we seek refuge from the transformation and heat, I’ve got something that I feel like will make taking a break even more appealing than it already does. Lavender is one of my favorite flavors to blend, and as we approach its season, I figured it would be a good time to share one of my new favorite recipes for Lavender Honey Popsicles.
Popsicles are still one of the best food pit-stops ever created. It is such a simple thing to make and can come through in the clutch when you are needing something quick. I decided to go with one of my favorite berries and paired the lavender with vanilla and blueberries. This recipe leans more towards a Honey Creamsicle than a Honey Popsicle, but you catch my drift. I used coconut milk so you can tell all your friends it’s “beegan” so you don’t feel bad. That’s right, vegans who eat honey.
Mad refreshing. Serves 8
- 1 ½ cups of Coconut milk (I used the canned coconut milk)
- 2 tbsp of Lavender Honey
- 1 tsp of vanilla extract
- 2 tsp of dried lavender
- ½ cup of blueberries (fresh or frozen)
Pulling it together
- Pour coconut milk into a small saucepan, add dried lavender and vanilla extract. Just before boiling, turn off heat at let cool off for 10 minutes.
- Skim off dried lavender from the top, and discard. Pour milk and Savannah Bee Lavender Honey in a blender and blend until smooth. Then add blueberries and pulse until smashed but not blended.
- Pour mixture into popsicle mold and freeze overnight.
By: Jared Jackson
Check out the other dishes in this series: