An open letter to the weather:
Normally, I would not think it appropriate to post a recipe for popsicles in September.
But normally, it’s not 90 degrees in New York City the weekend after Labor Day. This is more than an Indian summer – this is just cruel.
Like the rain that appeared everyday when I least expected it last week, and always when I had forgotten an umbrella, this heat situation is really unacceptable.
I realize that summer doesn’t officially end until September 22nd. I further realize that it was my own fault for not checking the weather forecast and preparing for rain, and for choosing to run in 83 degree heat in full sun.
All the same, I’d really appreciate it if you’d turn things down about ten degrees. Otherwise, I’ll be forced to eat popsicles into October.
And that would be just terrible.
Key lime pie popsicles
(From Smitten Kitchen)
Makes 10 popsicles in these popsicle molds
3/4 cup lime juice from approximately 4 large regular limes or 6 to 7 key limes, OR, save yourself the energy and use Nellie & Joe’s Key Lime Juice, and several limes for zesting
1 14-ounce can sweetened condensed milk
1 cup half-and-half
Pinch of salt
Optional: 3 cups coarsely crushed graham crackers
Zest however many of the limes needed until you have 2 teaspoons of zest, in the bottom of a medium bowl.
If using fresh limes, juice limes until you have 3/4 cup fresh lime juice.
Add lime juice juice, condensed milk, half-and-half and salt to zest and whisk together until thoroughly combined. Pour into popsicle molds.
Freeze for about 5 hours, or until completely frozen.
To unmold, dip the molds in lukewarm water for about 10 seconds. If using graham cracker crumbs, spread crumbs on a plate and press each side of the popsicle into the crumbs until completely coated.