Ginger Lime Ice Pops and Black Velvet Apricots, because you need to know

Black velvet apricots. Ever heard of 'em? Me neither. I needed apricot-apricots. Well, actually, peaches, but the peaches were still rock hard, as were the apricots. But these "black velvet" apricots things were ripe, so let's take a bunch of those, Mr. Farmer's Market Man.





Oh. Em. Gee! These are delicious. "Black velvet" apricots is what some marketing genius decided to call the baby of a plum and an apricot when they got busy. Plumicot. Aprilum? Anyway, very yummy. And with blueberries in a pecan-oatmeal crumble? Don't get me started!





Now, doesn't that song sound like a long, lazy hot afternoon?

If you are in the throes of such a hot, lazy summer day, may I offer you a ginger lime ice pop?







Here's my (Sorta) How-To

Boil enough water.
Add enough sugar or honey.
Remove water+sugar-and/or-honey from heat.
Shave enough fresh ginger knob* into the hot water and let cool.
Squeeze enough limes.
Strain ginger from water.
Stir lime juice into cooled water. Taste and adjust as you like.
Decorate popsicle sticks (very important: do not skip this step!) and place into holder.
Pour mixture into popsicle form and freeze.

*The root thing, not the cheeky jerk from that pub in Bristol!

Pour remaining mixture in glass over ice, add fresh mint, raspberries...and...and...let's see what do we have?...Tequilla! (Na-na-na-na-nah-na-neh-naaah!) Drink mixture and dance like Pee Wee Herman (also very important).