Key Lime Pie Pops

My dessert club has been a really fun excuse to try new recipes that I would normally never try. I tend to stick with my favorite recipes for desserts and don't usually branch out at all. June's theme was "FROZEN" and I knew I wanted to do some kind of popsicle. I thought it would be fun to do a key lime pie pop and as luck would have it, there was a lot of information on the internet. I found a couple of recipes, played with them, and this is what I came up with.

When cutting the key limes, I was dying at how cute they were. The picture below really doesn't do them justice, as you can't tell how tiny and miniature they are. I wanted to incorporate the lime slice somehow, so I cut a thin slice to put at the top. Not only was it cute, but it also gave the straw something to hold it up. However, when eating the popsicle, once you got to the lime at the bottom, it was really sour. I don't think I would add it when I make them again. 

I used small, clear "shot glasses" from a party store, and cut party straws. For our dessert club, we have to taste so many desserts, that we serve such small portions. These would be fabulous in a normal size popsicle mold.

Key Lime Pie Pops

1 14-oz. can of sweetened condensed milk

1 c. half and half

3/4 c. fresh key lime juice (about 2 lbs. of limes)

2 t. key lime zest

1/8 t. salt

2 c. graham cracker crumbs

Combine all ingredients, except for graham cracker crumbs. Pour into popsicle molds and freeze for about 5 hours. If you are not using conventional popsicle molds, you can add your sticks after about 2 hours. Right before serving the popsicles, take them out of the molds (run hot water over the mold, if needed) and roll the popsicle in cookie crumbs. 

Lemon Granita

When I was in Italy visiting my sister Karen, we stopped along the Amalfi Coast and had lemon granitas for 1 euro each. They were perhaps the most delicious lemon thing I had ever eaten. I just loved seeing all the little stands that you could purchase them from, where they make them fresh every day. I especially loved the man at this particular stand, and the picture of Sister Acerson, who couldn't see the same view as we could, visiting with he and his son.

When dessert club announced that this month's theme was lemon, I decided lemon bars were too obvious and decided to be more unique and make lemon granitas. Funny enough, we had 5 frozen lemon desserts and no lemon bars! 

I used meyer lemons, which are a cross between a lemon and an orange, and make this recipe delicious and unique. Sadly, they still aren't as good as Amalfi lemons, but this was a delicious little treat with the exact amount of sweet and sour and would be so refreshing in the summertime! 

Amanda & Josh helped me scrape the granitas all day!

Meyer Lemon Granita

1 1/4 c. strained meyer lemon juice

2 T. lemon zest

1 c. water

1 c. sugar

Place the lemon juice in a non-reactive mixing bowl and set aside. Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature. Stir the sugar syrup into the lemon juice and transfer to a stainless steel loaf pan, or cake pan. Place in the freezer, uncovered. When the top of the liquid forms of an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. If desired, clean out the lemon shells, freeze and fill with granita and top with a mint leaf.