



one of the things i usually bring back from the philippines is a small packet of narrow plastic bags used for making ice candy. i am more of a popsicle than ice cream person, and whenever i have a little juice or some overripe fruit, i like to have the bags on hand so i chop or purée the fruit, add the juice, then throw them in the freezer for a future, frosty treat.







ice candy is basically a popsicle made usually from a combination of fruit and water, and the one i recall seeing the most in the philippines is one made from sweetened young coconut water (buko juice) and shreds of the young coconut meat. however, you can make them from whatever your creativity or your pantry will allow.







from the left: sweetened red bean (anko) with crushed ripe strawberries and milk, pineapple juice with lychee fruit, traditional sicilian chocolate gelato (an alice medrich recipe--it is the most luxurious pudding pop you'll ever have), limeade with pomegranate seeds and mint, and young coconut juice with bits of coconut and lime zest.



just pour the ingredients into each bag (a funnel would be easiest, but a pitcher works fine), tie off the top, then throw into the freezer. if you have one of those heat sealing vacuum machines, you can make similarly shaped bags, or use a popsicle mold or little plastic or paper cups. the nice thing about these bags, however, is that the plastic offers a little built in protection from sticky fingers, and they can be toted around for a picnic or backyard barbecue with little fuss.



hey, any chance this qualifies for lasang pinoy 3?