Mallowy

Marshmallow Sherbet Popsicle

Boy, it was hot! The temperature reached 100 in Portland last Saturday. Silly me, I left a nicely air-conditioned house to do some errands in the middle of the day. I drove around the market’s parking lot looking for a shady spot but all were taken, of course. Ahhh… why didn’t I do it in the morning? I blame late Olympic TV broadcasting for not waking up early or causing me to take an extra nap.

As the temperature rose, I long for shaved ice. Matsumoto shaved ice shop is one that we always stop to get shaved ice in Haleiwa on the North Shore of Oahu but is it really much better than another Japanese shaved ice store a few doors down? I think ingredients are identical-frozen water, sugary syrup…true…Matsumoto has neat original t-shirts.

After 10 years on the air, the now cancelled ‘Ito family’s dinner table’ (伊藤家の食卓) was an interesting and informational show. The viewers send in how-to or inside trick videos for parenting, cleaning, cooking, laundry, losing weight and so on. I still use tricks I learned in this show. This sherbet popsicle recipe was demonstrated in one of  the ‘inside trick cooking’ (裏技クッキング) 5 minute segment. “Use of marshmallow give nice sherbet texture without difficulty” said TV chef. I don’t have a ice-shaving machine but this popsicle will do the trick of cooling off plus the azuki version has a resemblance to the azuki shaved ice I love.

Ingredients for orange flavor popsicles-makes about 6 popsicles.
Special equipment: Popsicle mold or 5 ounce paper cups and popsicle sticks

• Marshmallow 80g-It’s not crucial to be exact, about 2 cups (?).
• 100% orange juice 300cc
• Lemon Juice 2 teaspoons

Directions

1. Wash marshmallows lightly to remove powdery residue.
2. Pour orange juice and washed marshmallows in medium pan and start cooking over low heat until marshmallow melt completely.
3. Cool for 5 to 8 minutes and add lemon juice. If you’re pressed for time, put pan over ice water to chill.
4. Pour in popsicle mold and put in freezer 3 to 4 hours to freeze. For those who do not have a mold, use 5oz. paper cups. Pour juice 3/4th way up the cup. Snip a small slit with scissors in plastic wrap then tightly cover the cup individually. Insert popsicle stick through the opening.

I used ZOKU for fist batch. Take only 9 minutes to freeze! But wait, ZOKU have to be frozen for 24 hours first.

Ingredients for Azuki sherbet popsicle

• Marshmallow 80g
• Milk 300cc
• Cooked azuki beans 100g (I used a half of can)

Directions

1. Wash marshmallow lightly.
2. Pour milk and marshmallow in medium pan and start cooking over low heat until marshmallow dissolved completely.
3. Add Azuki beans and mix well. Cool for 5-10 minutes.
4. Pour into popsicle mold and freeze for 3 to 4 hours.

Nasturtium add awesome color to salad.

figs(Desert King) are ready to consume. Some are overripe already.

There was no last-night left –overs for my lunch. Luckily, I had a frozen smelt (子持ちししゃも) in the freezer. Take only 7,8 minutes to bake in toaster oven. Eating alone properly is fine art and my down time.

Due to my neglect, roses are not doing so good. This one has great scent though.

OK, this I forgot to put water in the vase, my bad.

 

Sun is going….

going…

Almost gone…

Honey, I told you to slow down.