My niece and nephew mentioned more than once how nice it would be to use up some of the oranges we had laying around to make ice blocks (the NZ term for popsicle/icy-pole) when they were visiting these past few weeks. Everyday I looked at them and briefly thought about following through on their requests, but every time I did there was something else more pressing that needed my attention. Between the constant tag-teaming need for food when four kids are involved, (my hat goes off to all you mamas with more than two kids, far out it’s full on!) we also spent most of our days out of the house, exploring Perth, doing things we’ve been meaning to do for years, and showing them a few of our favourite sights.
It wasn’t until after they left, that I finally got around to juicing all those random oranges we’d acquired and I feel more than a tad guilty that I didn’t get around to it while they were here so they too could enjoy these little iced treats. I’m so sorry guys.
Orange + rosemary popsicles
You can use any type of orange you can get your hands on. I doubled the recipe below and did a batch of regular orange and a pure blood orange batch also.
Makes 5 (double recipe shown in photo above)
250ml (1 cup) freshly squeezed orange juice
3 tablespoons unrefined raw sugar or brown rice syrup
2 tablespoons cold water
2 teaspoons roughly chopped rosemary
Finely sliced peeled orange, rosemary + rosemary flowers to garnish, optional
Place orange juice into a large jug. Combine sugar, water and chopped rosemary in a saucepan. Bring to the boil, stirring to dissolve sugar (if using). Boil 15-20 seconds before removing from the heat and setting aside 5 minutes to infuse and cool slightly. Strain rosemary syrup and add to orange juice. Stir well. If using orange slices, pop them into the base of your popsicle moulds, pour over just enough juice mixture to cover then place into the freezer 30 minutes or until just starting to set. Top with remaining juice and return to the freezer 1 hour before inserting wooden sticks, scattering tops with rosemary + rosemary flowers (if using) and freezing 4 hours or overnight. Run moulds under warm water to help release.