**Found in July 2012 Glamour Magazine
Meet Neesa Peterson of NYC's Imperial Woddpecker and NYC food stylist Susan Sugarman and Kirsten Schimoler, who develops flavors for Ben and Jerry's in Vermont. "You can have dessert and stay in shape for bathing suit season!" says Schimoler. It's all in moderation". We have a feeling you are going to LOVE these perfectly portioned treats.
Makes 10 each
Lemon and Thyme Ice Pops
In a saucepan, combine 1 cup sugar, 3/4 cup water and 1- springs thyme. Place over medium-high heat, and bring to a boil until sugar is dissolved, 3-5 minutes. Remove from heat, and let steep for about 45 minutes. Strain the sugar syrup and discard thyme. Add 2 1/4 cups lemon juice (from about 20 lemons).
For all pops: soar wooden sticks before starting (1 hour). Pour mixture into molds, add stick, and freeze 4-5 hours overnight.
Watermelon and Ginger Ice Pops
In a saucepan, combine 2/3 cup sugar, 2/3 cup water, and a 4-inch piece of ginger, peeled and thinly sliced. Boil mixture until sugar dissolves; remove from heat, and let steep for about 45 minutes. Strain, and discard ginger. In a blender, puree the fruit from a 4 pound seedless watermelon. Pour into a fine strainer set over a large bowl, and press out liquid, discarding the flesh. Stir in the sugar syrup. Pour into molds and freeze.
Blueberries and Cream Ice Pops (not vegan-vegetarian)
In a saucepan, combine 1 pound blueberries, 3/4 cup sugar, and 3/4 cup water. Place over medium-high heat. Cook mixture until sugar is dissolved and blueberries are soft, about 10 minutes. Let cool; then pour into a fine strainer set over a large bowl, and press out liquid, discarding the flesh. Stir in 1/2 cup heavy cream. Pour into molds, and freeze.
Enjoy!! xoxo Julie