A cool fruit treat with raspberry nuclei and nectarine mandibles.
As delicious as cookies are, warming up the oven – which in turn warms up the kitchen – on an already hot day can be asking too, too much. Especially when your A/C is turned on and is pumping cold air out, but the apartment doesn’t seem to get any cooler. But then you decide you really want a pizza, so you turn the oven on and pop the pizza in. Ten minutes later you feel like the apartment will spontaneously combust from the heat, but at least you can console yourself by munching down on the delicious combination of dough, tomato sauce, and cheese.
We’re going to avoid that whole scenario and work with the oven’s arch nemesis, the freezer. This one’s a little on the arsty craftsy side, so limber up those fingers, and keep the image of the green alien beasty on the left in mind as your ultimate cooking goal and your inspiration.
Frozen concentrated lime juice
1 tablespoons corn syrup
1 cup sugar
Raspberries (bigger fruit is better, unless your ice cube tray is dinky)
Ice cube tray
The popsicle sticks can likely be found in the aisle with the colored pencils and the elaborate 3D stickers.
Dish out one-fourth of the frozen concentrated lime juice and mix in two cups of water. Mix in one cup of sugar and two tablespoons of corn syrup. The corn syrup will help the mixture from becoming overly icy.
If you want stronger tasting popsicles, go with more frozen juice. When you’re tasting the mixture, remember that the flavors will be a little less potent when frozen.
Take the bigger raspberries and put one into each ice cube compartment in the ice cube tray. The raspberries should be snug. Pour the popsicle mix into the ice cube tray so that it’s roughly half way full. The mixture is going to expand a bit, and we want room for the nectarine pieces later.
Here’s where the tricky part comes in. Take the popsicles and push one into each raspberry. If your raspberries aren’t big enough (some of mine weren’t), the popsicle sticks will want to want to fall over. You must not let this happen! I used tape to support the popsicles. A bit crude perhaps, but it works.
Pop into the freezer for a few hours.
When everything’s all frozen, pull the tray out and cut a big slice out of the nectarine. Chop off the ends, about a third of the way from the tip. You won’t need the middle part. That means you can eat it! Oh, delicious. Trim down one slice of the nectarine until it is fitting mighty tighty against the shorter width of the ice tray. Once it fits, use this piece of nectarine as your guideline for cutting other slices! If you don’t, you’re in for a world of frustration. It’s impossible to eyeball the slices to their proper width when you’re cutting them out of the nectarine. Okay, maybe if you’re a professional chef you can do it, but somehow I don’t see “Metroid Popsicles” appearing on a fine dining menu anytime soon. If the nectarine pieces are too small, they don’t stand up in the tray. And that’s no good. It’s best to measure and cut everything the easy way.
Once all the slices are cut and placed, pop back into the freezer for a few hours.
That’s it! You’ve now a freezer tray full of ectoparasitoidic life forms made out of fruit.