How are today’s recipe and Pablo Neruda different? Though the fruitful handicraft of both Latin American pops can be enjoyed on a beach this summer, one is a poeta and the other’s a paleta. (http://www.instantrimshot.com)
This version of the popular Mexican popsicle contains only three ingredients: milk, sugar, and blackberries.
The handful of blackberries (read: 20) leftover from snacking in my fridge yielded only a single popsicle, but the recipe below should make five or six.
2.5 cups blackberries
1 cup milk
6 tbsp sugar
Puree the berries in any berry-pureeing device you can get in your mitts. I, blenderless, used a mini-food processor [note: to avoid misunderstanding, my name is not blenderless.] (http://instantcrickets.com)
Then strain this purplish porridge to remove the seeds. Go to Quebec if you want something cold and seedy. (http://www.bonjourquebec.com)
This process is a little involved because the berry borscht will be too thick to pass through the sieve easily; you’ll have to push it through with your fingers until you look like you’ve sodomized Barney.
Now stir in the milk and sugar into the strained matter. Then pour that mixture into a popsicle-sized container (Tovolo Yellow Groovy Pop Molds are $10 on Amazon), insert sticks, place in freezer, and wait. Read Twenty Poems of Love and a Song of Despair in its entirety, then eat.