 | The same Thai herbs that you blend into curry paste make an exotic base for very adult Thai Prosecco Pops. Serve these spicy-sweet, tropical pops while your friends are waiting for the grill to heat up at your next late summer barbecue. (Now you know where my mind has been for the last week!) My summer vacation ended today, and the kids head back to school tomorrow (yay!). Before I roll up both sleeves and plunge into my next big project, I have |
to share with you this frivolous use of my Thai herb stash.
What?! You don't have a Thai herbs stash!! Get one, baby. If only for the popsicles!
Here's the recipe (you'll be glad you did!).
What?! You don't have a Thai herbs stash!! Get one, baby. If only for the popsicles!
Here's the recipe (you'll be glad you did!).
Thai Prosecco Pops RecipeIngredients 1/2 cup Palm Sugar 1/2 cup Water 2 stalks of fresh Lemongrass, white part only 7 slices of fresh Galangal 5 stems of Thai Basil including blossoms (horopa, if you know your Thai!) 1 clove of Garlic, peeled and crushed 2 Thai Bird's Eye Chilis, lightly crushed 1/2 bottle Prosecco Toasted Unsweetened Coconut |  |
(Substitute at will. This is not a science. It is a playdate in the kitchen!)
Method
Simmer the palm sugar and water together in a pot until the sugar dissolves. Slice the white part of the lemongrass lengthwise and lightly crush. Add the herbs to the simmering simple syrup. Cook for 15 minutes and then add the Prosecco. Simmer 5 minutes more to boil off the alcohol.
Cool completely, then strain the mix through a fine mesh sieve. Discard the herbs. Pour the liquid into popsicle molds. Sprinkle the top with toasted coconut and freeze.
Makes about 6 popsicles.
Method
Simmer the palm sugar and water together in a pot until the sugar dissolves. Slice the white part of the lemongrass lengthwise and lightly crush. Add the herbs to the simmering simple syrup. Cook for 15 minutes and then add the Prosecco. Simmer 5 minutes more to boil off the alcohol.
Cool completely, then strain the mix through a fine mesh sieve. Discard the herbs. Pour the liquid into popsicle molds. Sprinkle the top with toasted coconut and freeze.
Makes about 6 popsicles.
 | How'd They Taste?I love love love them! These popsicles have a sweet start, a Southeast-Asian herbal bouquet and a spicy finish. (Did I mention the Prosecco overlay?!) And when they drip a bit on your fingertips in the heat of summer, you will have a gorgeous herbal perfume on your fingers for the rest of the day. What Did the Big Guy Think? |
Meh. But then again, he has never been to Thailand, and when I said, "Honey, Popsicles!" he was thinking fruit.
(Note to Self: Get that man a passport!)
(Note to Self: Get that man a passport!)