Hot Dish!

If you’re reading this from any location in, well, the Northern Hemisphere, chances are you're still experiencing the smoldering heat of summer.

So, for this edition of Hot…er…Cold Dish!, we’ve scoured the vast spaces
of the internet to find recipes that are sure to keep you cool and satisfy your sweet tooth.

Orange Creamsicles


• 1 c. orange juice (fresh or frozen)
• 1 c. heavy cream or full-fat
   coconut milk
• 3 tbsp. honey
• ¼ tsp. orange extract
• ½ tsp. vanilla extract


1. Whisk all ingredients together in a medium bowl.

2. Pour mixture into popsicle molds. Let set for 30-60 minutes, and then add popsicle sticks. Freeze for another 4-6 hours, or until frozen through.

3. When ready to serve, run a little warm water along your popsicle mold to loosen popsicles, and serve immediately.

Lemonade Stand Popsicles


• 1 c. sugar
• 1 c. room temperature water
• 3 c. cold water
• 1 c. lemon juice

For Pink Lemonade layer:

• 3 tsp. grenadine


1. Create a simple syrup by combining the sugar and room temperature water in a small saucepan and placing the saucepan over medium heat. Stir occasionally to help dissolve, and then remove the saucepan from the heat once the sugar has completely dissolved. Set aside to cool.

2. Pour the lemon juice into a pitcher. Dilute the lemonade with the cold water, then add the simple syrup and stir thoroughly to combine.

3. Create an additional batch of the lemonade as outlined above, but add the grenadine to this batch to create the pink lemonade layer. Stir thoroughly.

4. To assemble the popsicles, arrange a line of small paper cups and pour the desired amount of regular lemonade into each. When all cups are filled with their first flavor layer, carefully transfer them to the freezer and let stand for about 30 minutes or until almost solid, but soft enough to insert the popsicle stick. Insert the stick part of the way through the first layer. Transfer the cups back to the freezer to allow the first layer to set completely.

5. Once the first layer is set, add the pink lemonade layer. Stop adding layers once the cup is about ¾ of the way full to avoid any overflow. Place back in freezer, and repeat steps above.

6. Once the final layer is frozen, rip open the paper cup to remove and serve!

Strawberry Champagne Popsicles


• ¼ c. water
• ¼ c. sugar
• 2 tbsp. lemon juice
• 1 lb. fresh strawberries
• 1 c. sparkling champagne


1. In a small sauce pot, add water, sugar, lemon juice, and bring to a slight boil. Boil for five minutes or until sugar dissolves. Set aside and cool.

2. Cut the green tops off of the strawberries, and slice them in half. Using a food processor, slightly purée the strawberries. Place strawberries in a bowl and combine with the simple syrup and sparkling champagne. Stir slightly until well incorporated.

3. Pour the mixture into popsicle molds, and freeze for at least six hours, best if overnight.

4. Enjoy!


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