While the weather is still toasty, get creative in the ways you decide to stay cool. These two recipes for cannabis-infused popsicles will have you enjoying your warm summer days in more ways than one.
CHOCOLATE DIPPED COCONUT POPS
Makes 10 popsicles
Ingredients
2 pints coconut sorbet, melted
12 ounces infused semisweet chocolate chips or chopped chocolate (mix melted chocolate chips with 2 tablespoons cannabutter)
1/4 cup infused coconut oil
1/4 cup salted peanuts, chopped
Divide sorbet among 10, 3-ounce ice pop molds
insert sticks and freeze until firm at least 4 hours and up to 1 week
Instructions
- Divide coconut sorbet among 10, 3-ounce ice pop molds. Insert sticks and freeze until firm, at least 4 hours.
- Set out a baking sheet and line with parchment paper.
- Combine infused chocolate and infused coconut oil in a medium bowl and set it on a double boiler over pot of simmering water. Stir until chocolate and oil are melted and smooth, about 4 minutes.
- Remove bowl from pot and set aside to let cool to room temperature, about 20 minutes.
- Transfer chocolate mixture to a widemouthed juice glazers or liquid measuring cup that’s large enough for dipping.
- Quickly dip frozen coconut sorbet into cooled chocolate, and sprinkle with peanuts Return to parchment and place in the freezer as soon as possible. Keep frozen until ready to serve.
PAPAYA RASPBERRY LIME POPS
Makes 10 popsicles
Ingredients
1/2 large papaya, peeled, seeded and chopped
1/4 cup lime juice
Pinch of salt
4 tablespoons sugar, divided
1/2 cup infused simple syrup
1 ½ cup raspberries
Instructions
- Combine papaya, lime juice, salt and 2 tablespoons sugar and 1/2 cup infused simple syrup in a blender and puree until smooth.
- Transfer to a pitcher or liquid measuring cup. Place raspberries and remaining 2 tablespoons sugar in blender and puree until smooth
- Divide about half of the papaya mixture among 10, 3-ounce ice pop molds Top evenly with raspberry mixture then remaining papaya mixture.
- Insert sticks and freeze until firm at least 4 hours and up to 1 week.
- Transfer to parchment lined baking sheet and keep in the freezer until just before serving.