I think it’s safe to say that summer (or at least the unbearable weather that comes with it) is officially here. That means fresh berries, homemade ice cream, and BBQs. Bring it on! Oh wait… Actually summer means very little of that for me. Not this year. This year, at least half of my summer will be spent doing one of the most stressful, dreaded tasks of all time – finding an affordable apartment in New York City. Judging from what I’ve seen so far on CraigsList, this is not going to be pleasant. There are a lot of freaks out there. For instance, titling your roommate wanted ad “Boom Boom Boom, I Want You In My Room” is great if and only if you are looking for someone who wants to be murdered. Then, assuming I make this seemingly unlikely apartment hunt happen, then comes the packing. There’s so many cardigans to account for… Also, remind me to buy more socks. After the packing and the moving and the decorating comes culinary school!!! That’s the fun part! Come the end of July, I’ll be doing fancy things like making foie gras and sniffing wine. Then coming home and eating a banana and probably sniffing more wine.
There’s one thing about the summertime that I can definitely take advantage of this and every year – berries! Especially strawberries. Some super sweet summer strawberries made their way into these Strawberry Lemonade Paletas that I’ve been snacking on for the last few days. While the strawberries are sweet and cheap this season, I’ll be making a boat load of popsicles to store in the freezer.
- ½ cup fresh lemon juice
- ½ cup sugar
- ¼ cup light corn syrup
- 2½ cups puréed strawberries
- Combine the lemon juice, sugar, and corn syrup in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove from the heat and whisk into the puréed strawberries. Pour the mixture into popsicle molds, insert popsicle sticks, and freeze for at least 6 hours, or overnight.