While oven mitts are primarily used for handling hot cookware, they can also serve other purposes in the kitchen. Some people use oven mitts to open stubborn jars or grip slippery lids.
We all scream for ice cream, yes, but how about a cool, guilt-free treat that you can reach for whenever the temperatures rise?
My daughter lives in a vintage studio apartment with no air conditioning. Without much room for specialized kitchen gear, she started making watermelon granita many summers ago after splitting open a watermelon and finding that it was mushy inside. Now that she's working from home these days, it's become a staple for a quick, cooling pick me up between zooms.
Emma's watermelon recipe got rave reviews from the kids next door when we made it into ice pops. It's simple: cut up a watermelon (or even just the mushy parts) and puree it in a blender or food processor. Press puree through a sieve and add a little lime juice to the watermelon juice. Pour into our no-mess silicone popsicle molds and freeze.
If you prefer more specific measurements there are many cookbooks with popsicle recipes that range from classic to naturally sweet, fancy to kid-friendly.
The following recipe from For the Love of Popsicles includes yogurt for more of a creamy texture. Note that old-fashioned sticks are unnecessary with our popsicle molds - nothing to throw away, drip or tragically fall to the ground!
Cold, delicious and protein? You've risen from guilt-free to downright noble. Enjoy!
1 cup plain Greek yogurt
½ cup almond butter
1 banana
¼ cup maple syrup
½ tsp ground cinnamon
