I have had an incredibly tiring summer/monsoon though. One a scale of 1 to 10, I am 11 exhausted. Which is ok. Good infact, better than how low I was feeling a few months ago. This has been a summer of lots of new things for me, and I suppose I am learning to embrace that.
For starters, it was the summer where we adopted two grown up dogs. Quite an adjustment it is to your everyday life, I must say. But most fun too. It was also the summer of my siblings. My brother came to stay with me for over a month, which was lovely, but my sister moved out to another city last month, which has been a bummer.
So I ended up cooking plenty this summer. Hating a lot of the time, I stayed in the kitchen, but nonetheless cooking. The summer also saw me making a lot of desserts. With my brother vying for something cold and sweet all the time, I make a lot of popsicles.
I made these delicious Nutella Fudgesicles, that I had to make some four times over. I made Lemonade Popsicles with Kiwis and Strawberries, Mango & Berries Popsicles which I don't think I could even manage to take a picture of because they disappeared so quickly.
So when I made these Pomegranate and Blueberry Popsicles, I made sure I took a picture. Firstly, because they were so darn refreshing, that they were perfect to beat the heat and secondly, because they were awesome.
Easy to make, almost no fuss, popsicles have become my new favourite go-to things. Ofcourse you can mix and match your berries, and see what works for me. This combination was just phenomenal and the mint ofcourse made it even better.
Pomegranate & Blueberry Lemon Popsicles
1/2 cup pomegranate seeds
1/4 cup blueberries
1 lemon sliced
10-12 mint leaves
250 ml water
8 tblsp sugar
1. Mix the sugar and water together until the sugar dissolves. Stir in the mint leaves and keep aside.
2. In the popsicle mould, drop in the pomegranate seeds until 1/4 full.
3. Top wit blueberries, distributing them evenly.
4. Drop in one slice of lemon in each mould and then top with the sugar water mint mix until it's till the brim.
5. Freeze overnight. Serve chilled.