I apologize in advance for this being a short and sweet post, but with a short workweek, I definitely almost forgot it was already Wednesday! So here is something I actually meant to post a few weeks ago! šŸ™‚

When it’s summer and ridiculously hot outside, one of the best treats is a popsicle. Am I right or am I right? Of course, in true me fashion, I always forget to pick up a box or two when I’m shopping. I finally decided to grab some BPA free popsicle molds on Amazon and make my own. Little did I realize this is legit one of the easiest things to makeĀ ever.

Anyone who knows me IRL knows I’m just not that big into super sweet and sugary things. I do like a sweet treat sometimes, but when it’s super sugary, it’s nasty. So my first choice for popsicles had zero added sweetener. I might have added honey if I thought about it, but maybe next time.


Easiest Popsicles Ever (12 pops)


6 peaches, sliced, with the skin left on

1 can full fat coconut milk

Blend all ingredients well, pour into molds, and freeze for at least 8 hours or overnight.


See? Easiest thing ever. I’m thinking something with banana might be next. Or chocolate and cinnamon. Mmm. The sky’s the limit here because if you can blend and freeze it, it *might* make a good popsicle.

The molds I bought can be found here. Not an affiliate link, not yet. šŸ˜‰


Cherry Sorbet

Really dull post title, but it gets to the point. Tonight I’m sharing with you a recipe for fresh cherry sorbet. Hooray for bonus posts! On Friday evenings, when everyone else is probably out doing extrovert things… I mean. Anyway.

I had intended to have two sorbet choices for you, but today did not exactly go as planned and I haven’t had the opportunity to even get the peaches cut! I might work on that after I’m done writing this. Hmm. But the cherry sorbet was soooooo good. SO GOOD. Like, I didn’t realize how something that’s basically fruit and water could be so good. Also, I used some of my allotted kitchen time to make risotto on the stove for the first time andĀ that was well worth it, just saying.

So. Cherry sorbet. The most obnoxious part about the process was cutting up all the cherries… I don’t have one of those cherry pitting gadgets, but I might have to pick one up because it took me nearly half an hour to pit and chop two pounds of fruit. If you don’t have a gadget, I recommend turning on a favorite album or podcast because you’re gonna be slightly bored. A few other notes on the recipe…I substituted half the water with Ningxia Red, a superfood antioxidant drink from Young Living, and I used Swerve as my sweetener. But I will give it as is for you to play with how you wish.


Cherry Sorbet


2 pounds fresh cherries

1 cup filtered water

2/3 cup sweetener of choice

1 tsp fresh lemon juice


Stem the cherries and remove the pits; you can also chop into smaller pieces if you wish. In a medium saucepan over medium heat, mix all ingredients and cook for 10-15 minutes until cherries are soft. Remove saucepan from heat and allow mixture to cool to room temperature, then refrigerate to chill thoroughly. I kept the pan in the fridge for about 4 hours. Puree the mixture and pour it through a fine mesh strainer into an ice cream maker. Churn according to your ice cream maker’s instructions (for example mine said to churn for about 15 minutes), then freeze, also according to instructions.



It really was delicious. I ended up having a serving for breakfast the day after I made it. Why not?

Hope your weekend has started off right and I’m off to make some peach sorbet…or maybe popsicles because I just got a set of BPA-free molds! Who knows. The possibilities are endless.

Of course, there is a 1000% chance that I will end up rentingĀ Infinity War on Amazon and crying into a glass of wine. Because I don’t want to wait till my Blu-ray arrives to rip out my heart again. But I digress.

Happy Friday and happy cooking!