We The Jewels of New York are excited to introduce our new food column on the OC blog. Our Brooklyn-based catering company focuses on seasonal and local ingredients and strives to bring the same sense of warmth found in good home cooking. As regular contributors, we want to open up your eyes and taste buds to new happenings emerging in food and design. We will be exploring current food trends and contributing fun ideas and recipes!    

With the New York summer in full swing and temperatures in the 90s, we decided to turn our favorite summertime cocktails into icy treats. Diana's favorite is a gin based Blackberry Bramble, which combines fresh lemon juice and blackberries. Lisel's pick is the Salty Dog, a tart and refreshing combination of pink grapefruit juice, gin and a salt rim. Keep cool! D+L


Blackberry Bramble Popsicle
1 1/2 cup fresh blackberries
3/4 cup fresh lemon juice
1 cups water
3/4 cups superfine granulated sugar
1/3 cup gin

6 popsicle molds and 6 wooden sticks

In a pitcher mix in lemon juice, water, sugar, and gin. Divide mixture into molds leaving 2 inches for blackberries. Freeze until partially frozen, about 1 hour. Meanwhile mash blackberries with a fork until broken down and chunky. Top off popsicles with mashed blackberries and insert wooden sticks. Allow to freeze for 1 day.


Salty Dog Popsicle
1 1/2 cup grapefruit segments
3/4 cup fresh pink grapefruit juice
1 cups water
3/4 cups superfine granulated sugar
1/3 cup gin
optional coarse salt for serving

6 popsicle molds and 6 wooden sticks

In a pitcher mix in grapefruit juice, water, sugar, and gin. Divide mixture into molds leaving 2 inches for grapefruit segments. Freeze until partially frozen, about 1 hour. Top off popsicles with grapefruit segments, tearing into smaller pieces if needed and insert wooden sticks. Allow to freeze for 1 day. Serve with coarse salt.

*Recipes make 6 popsicles
**Ed. note: Any popsicle molds will do!



FILED UNDER: food , popsicles , jewels of ny , Diana Yen , Lisel Arroyo