Um, there are no words to describe…I can’t even.
I had the best time this past spring taking an Ayurvedic Cooking course at the Natural Epicurean, and I’ve been implementing what I’ve learned about spices and flavor profiles into my current raw “uncooking”. This is one of those recipes that is so flipping good, there are no words. It’s amazing what happens (whether cooked or uncooked) when you combine whole ingredients with aromatic Indian spices. Flavors bloom.
This blog is pretty short since, well, I’m sitting here eating this gorgeous popsicle trying to come close to what it tastes like (and I have to say, I'm rather distracted), but I think you have to try it to believe me. If you can imagine creamy tangerine sorbet with a hint of anise and cinnamon, then you’re close, but not quite there. A pinch of cardamom for floral and spicy aroma, and tropical coconut for sweetness and freshness. Combined into one, this was an experiment, but one that I know I will repeat many times this summer.
This is currant season, if you haven’t seen them yet! They come in beautiful reds, blacks and whites, although I used the reds for this recipe. When currants come into season, you have to take full advantage, leap high into the ground with glee, and get as many as you can. They are delicious, eaten raw, like candy, but in this case, we decided to take them over the top. To boot, these are sugar free, low-glycemic, so if you are struggling with insulin resistance, feel free to make these and consider them a delicious treat without the worry.
It depends on how big your popsicle molds are, but for us, this recipe made about 4. Sad, since I already want more.
About 2 cups currants, blended, strained to leave you about ¾ cup liquid (Discard pulp)
1 cup canned coconut milk (include as much of the solid fat as you can, then top the rest with the remaining coconut liquid)
¼ tsp each: anise, cinnamon, cardamom powders
2 droppers full of stevia
3 drops Food Grade Tangerine essential oil (I use Young Living)
Combine all ingredients in a blender until smooth, and pour out into molds. Freeze over night. Enjoy!