Berry Minty Lemon Pops

Berry Minty Lemon Pops
1 batch Lemonade
1/4 C blueberries
1/2 C strawberries
1/4 bunch mint
Popsicle molds or paper cups
Popsicles sticks

Make one batch of Lemonade and refrigerate.
Wash blueberries and set aside.
Wash strawberries and slice into thin slices; set aside.
Wash mint and remove leaves.
Julienne the mint leaves; set aside.
Place the molds on a metal tray.
Place a 2 blueberries and 1 strawberry slice in the each popsicle mold.
Add a mint leaf then top with 2 more blueberries and 2 strawberries.
Fill each mold with lemonade, leaving about a 1/8 " space at the top.
Place the tray in the freezer for about 6 hours, until pops are completely frozen.
When ready to eat, remove from the freezer. Let sit for 1 minute and remove from mold.

Watermelon Push-ups

Although it doesn't happen often, what do you do with a pitcher full of leftover Agua de Sandia (Watermelon Water)?  you got it....it's push-up time!  I am not talking about a strange new exercise guaranteed to get you bathing suit ready.  I am talking about those fun popsicles that you push up while you eat.  I recently found molds for those food favorites from our childhood and decided to have some fun.




Watermelon Push-ups
1 batch Agua de Sandia
Push-up popsicle molds

1. Make a batch of Agua de Sandia.  Refrigerate.
2. Put the popsicle plunger in the bottom of each push-up mold.
3. Holding the molds steady, pour Agua de Sandia into the mold, stopping 1/8" before the top.
4. Place the cap on the mold.  Turn it quickly over and stand upright in a secure location in your freezer.
5. Repeat this step for each mold.
6. Allow molds to freeze for 6 hours or until completely frozen.
7. When ready to eat, remove one from the freezer, take off the cap, push it up and enjoy!

Seaweed Cucumber Cold Soup (miyug owi neng guk)

This refreshing summer soup is from Korea.  It is full of vitamins and easily made in 10 minutes.  My recipe makes two bowls but you may easily multiply it for more.

(miyug owi neng guk)

2 C miyug (dried seaweed strands), reconstituted and chopped

1 clove garlic, finely chopped (optional)

1 cucumber, seeded and julienned

1 C cold water
3 C cold water
3 T rice vinegar
2 T sugar
1 t salt

1. Mix miyug with garlic in a bowl.
2. Soak julienned cucumber in 1 C cold water.
3. Mix 3 C cold water with rice vinegar, sugar, and salt. Taste and adjust ingredients to your taste.
4. Place 1 C miyug in a bowl.  Pour vinegar mixture over soup and place a handful (~1/2 C) chilled cucumbers in the center.
5. Serve with rice on the side.

NOTE:  Miyug may be purchased at Korean markets or any market carrying Korean foods.  It is a fairly common ingredient in Korean cooking.