Recipes

IT'S STILL SUMMER

so we want ice cream

‘Anyone want a popsicle?’ someone cheerfully shouted from the kitchen at the editorial office yesterday. Hey, but that can be different, I thought immediately. Now that it’s still summer, we are sweating in the office while the rest of the Netherlands is at the beach, we can treat ourselves to something nice. Ice cream. But homemade of course. Fresh. With fruit. Responsible. Simone-style. And: it’s quick to make.

Run to the Appie after work (make sure you have ice molds), throw everything in the blender, freeze overnight and tomorrow you’ll score points with your colleagues too.

Coconut-mango ice cream

1 can of coconut milk

1 mango (preferably as ripe as possible)

50 grams of coconut flakes

1 tablespoon of agave or honey (to taste)

Raspberry-yogurt popsicles

1 container of raspberries

1 cup of Greek yogurt

1 tablespoon of maple syrup or honey

1 teaspoon of lemon juice

‘Anyone want a popsicle?’

Banana ice pops

3 bananas (preferably with brown spots)

dark chocolate (to taste)

The same goes for all the recipes: throw all the ingredients in the blender, fill the ice molds and let them sit in the freezer overnight.

And if you really want to do it right, make these for Friday:

Gin and tonic popsicles

500 ml tonic

50 ml gin (you can go a bit overboard, but keep in mind: the more alcohol you use, the longer the popsicles need to stay in the freezer)

juice of 1 lime

1 tablespoon of agave syrup

½ cucumber sliced

Mix the gin and tonic, the agave, and the lime juice. Line the ice molds with the cucumber slices and then fill the molds with the gin. Freeze overnight and let the weekend begin.

You’re going to make friends. No thanks needed.