Adventurous Popsicles

Cucumber-Mint: Combine 3 cups of peeled and seeded cucumber, 1/2 cup
sugar,
3 to 4 tablespoons of lime juice and 2/3 cup fresh mint leaves and puree.
Push
through a strainer and freeze.

Margarita: Combine lime juice, tequila, agave nectar to taste and a little
orange juice.

Hibiscus: Steep several red zinger tea bags in boiling water until
flavorful.
Add sugar to taste, stirring until dissolved.

Lemon-Lavender Buttermilk: Make a sugar syrup of 1/3 cup sugar, 3
tablespoons
water and 1/4 teaspoon lavender; heat just until sugar has melted. Let
steep
until cold. Strain and stir in 3 tablespoons lemon juice and 1 cup
buttermilk.

Toasted Coconut: Gently warm coconut milk, add lemon, orange, and lime
zest,
cover and steep until cool. Meanwhile in a 350 degree F oven toast angel
flake
coconut until golden brown. Strain and remove zest from coconut milk, then
stir
in toasted coconut and sugar to taste.

Rice Pudding: Puree some cooked white rice with sweetened rice milk. Add a
little cinnamon and nutmeg, pour into popsicle molds and freeze.

Thanksgiving Pops: Place a can of pumpkin puree in a blender along with
light
brown sugar to taste, cinnamon, nutmeg, allspice, ginger, a touch of
cloves and
enough milk to make a pourable mixture,

Vanilla-Caramel Pops: Combine 2/3 cup sugar and 1 tablespoon lemon juice
in a
skillet and cook over low heat until sugar has caramelized. Off heat add 2
cups
milk (be careful, it will sputter). Return to heat and stir until sugar
has melted. Stir in 2 teaspoons vanilla extract and freeze.

Butter-Pecan: Saute 3/4 cup of chopped pecans in 3 tablespoons butter
until

golden brown and fragrant. Add a couple of cups of milk and light brown
sugar to
taste and heat just until warm. Cover and let sit 30 minutes. Push through
a
strainer, stir in a teaspoon of vanilla extract and freeze.

Gingerale: Thinly slice enough fresh ginger to get 2 cups (no need to
peel).
Cook in 4 cups of water until nice and spicy. Add sugar to taste, and
bring to a
boil. Strain and freeze.