Ever heard the saying: "I'm happy as a Raspberry Chocolate Ice Pop?"
When Matt and I first moved to California together, we had no housewares at all. I remember shopping for essentials at Crate and Barrel and leaving with one bowl and this star-shaped popsicle mold set. Five years later, it has finally been put to use!
The recipe for these pops is pretty easy. It starts with fresh raspberries, corn syrup, water and sugar. Is this a blender full of raspberry stuff or a Jackson Pollack painting? You tell me.
One of the many great, rewarding things about this blog is that I've been able to sort of unknowingly put together a mildly serious pantry--i had both corn syrup and unsweetened cocoa powder on hand.
I hadn't studied the final picture intently enough, and so didn't realize that Gourmet was sabotaging my attempt by telling me to add the raspberry purée first. If you look at the recipe, it has you putting the chocolate in the center when clearly it should be the other way around. C'mon, Gourmet! I'm attemptin' here!
After freezing the first layer of raspberry for 20 minutes, I ladled in the chocolate,
which sunk right to the bottom.
Defeated, I added the final raspberry layer and left them to freeze overnight.
But, the following afternoon, I forgave Gourmet. Despite all the annoying raspberry seeds I didn't strain out like the recipe told me to, these things were delicious. And like any other red-blooded American, I ate mine while admiring The Vivianne*.
* I've asked Matt to type the story of this infamous painting, but he refuses, saying it's past midnight. If you don't know the story about The Vivianne and want to, SORRY. Maybe he'll tell it in the morning. He usually talks your ear off when it comes to this rosy-faced, half-pouting young man.