Quarantine measures during the COVID-19 crisis mean we all need to be creative about using our personal space. Our homes are now our studios, our gyms, our dance floors, our kids' classrooms and more. While many restaurants are smartly strategizing and extending their services from closed doors, it's likely that many of us are using one usual domestic space more than normal at this time — the kitchen.
If you're looking for a tasty treat to add to your repertoire, venture to whip up these microgreens ice pops from our publication Future Food Today: A cookbook by SPACE10 — a collection, notably, that was just acknowledged to be the winner for Innovation at the 25th Gourmand World Cookbook Awards. Don't have access to all of the ingredients? No problem: improvisation is welcome!
MICROGREENS ICE POPS
Recipe for 10 servings
200 mL Apple juice
200 mL Water
50 g Runny honey
40 g Herbs (lemon verbena, mint or fennel – or another herb of your choice)
100 mL Lemon juice
A sweet tooth is nothing to feel ashamed of: sweet things give us pleasure and deserve a place in our diet (as long as we eat them in moderation, of course). Here is an iconic treats to make your day just a little sweeter.
STEP 1 Mix the apple juice, water, and honey in a container.
STEP 2 Divide the herbs into two containers and cover one of them with the water and apple juice mixture. Seal both containers and store them in the fridge overnight.
STEP 3 Divide your plain herbs among popsicle moulds. Stir the lemon juice into the herb, water and apple juice mixture. Fill each mould with this liquid base. Pop into the freezer for an hour or two and they’re ready.