COCONUT MILK.MINT.CACAO

1 C coconut milk || 1 C spearmint leaves || ½ t peppermint extract || 3 T agave || 4 ice cubes || cacao nibs

whizz the coconut milk and ice cubes in your blender until the ice is dissolved. add the mint leaves, peppermint extract, and agave and blend quick. pour into your popsicle molds then add the cacao nibs to your liking, stirring them in with a knife to distribute - i say the more the merrier, plus you need the energy in this hot-ass weather. freeze the pops for about four hours and lick away. cool out with some minty milky goodness.

BLACK RASPBERRY.CUCUMBER.TARRAGON

1 english cucumber - or - 2 slicing cucumbers || 2 super ripe bananas || 1 two-inch sprig of young tarragon || 1/4 c. + 2 T water 1/3 c. black raspberries, blackberries, or raspberries || 1 lime, juiced

peel the cucumbers then slice them lengthwise into two. use a spoon to seed the cucumber: hold the cucumber piece in one hand and run the narrow part of the spoon down the center to scoop out the seeds. slice all seeded cucumber into ½ inch pieces. also slice your banana into ½ inch pieces. put the cucmber and water into a blender and blitz it. then add the banana, raspberries, and tarragon and blitz that until it’s smooth. pour into popsicle molds or ice cub trays. it makes about four popsicles. ready to eat after four hours.

PEACH.MANGO.ANNATTO.PINK PEPPERCORN

1 ripe mango || 2 ripe peaches || 2 T coconut palm sugar || 1 lemon, juiced || pink peppercorns || ground annatto seed

peel your mango and cut it away from the core; cut into ½ inch pieces. cut the peaches in half to remove the pit from the flesh, then cut the flesh into eight pieces. combine the mango, peach, coconut palm sugar and lemon juice in the blender. buzz it until it’s a pourable puree. pour the mixture into your popsicle molds. sprinkle peppercorns to your taste into each pop and using a knife gently push them into the pop so that they’re evenly distributed. put them in the freezer and sweat in anticipation for about four hours. before eating sprinkle with annatto like you’re salting something tasty.

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