Issue link: https://www.cominghomemag.com/i/1520927
Rosemary-Aperol Floats Serves 4 Mango Strawberry Popsicles Serves 8 Banana Splits on Sticks Serves 8 COMING HOME MAGAZINE 27 2 cups mango, roughly chopped 3 Tbsp orange juice 2 Tbsp honey, divided sea salt (to taste) 2 cups strawberries, quartered 2 Tbsp lemon juice 8 popsicle sticks 1. Add mango, orange juice, 1 tablespoon of honey, and sea salt to a blender. Blend until smooth and divide the puree among 8 popsicle molds. 2. Rinse blender and add strawberries, lemon juice, 1 tablespoon of honey, and sea salt. Blend well. Fill the mango popsicle molds with the strawberry blend. 3. Freeze molds for 1 hour. Insert popsicle sticks and return to freezer until firm, about 4 hours. 4. Run molds under warm water for 15 seconds, remove popsicles from molds, and serve. 4 bananas, peeled & halved 8 popsicle sticks 1 cup chocolate chips 1 Tbsp coconut oil 1/3 cup sprinkles whipped cream 8 maraschino cherries 1. Arrange banana halves on a parchment paper-lined baking sheet. Insert popsicle sticks and freeze for 2 hours. 2. Combine chocolate chips and coconut oil in a bowl. Heat in microwave for 30 seconds, stirring and repeating until melted and smooth. 3. Dip frozen banana halves into the melted chocolate and quickly top with sprinkles. 4. Freeze again for 10-15 minutes; top each with whipped cream and a cherry and serve. 1/4 cup water 1/4 cup sugar 1 sprig rosemary 3 oz Aperol 6 oz raspberries 1 pint vanilla ice cream 24 oz club soda 1. Add water, sugar, and rosemary to a small saucepan. Bring the mixture to a boil, stirring frequently until the sugar dissolves. Remove from heat and let steep for 30 minutes. 2. Once cool, discard rosemary and stir in Aperol. Divide the mixture and raspberries among 4 glasses and gently muddle. 3. Add a small scoop of ice cream to each glass, top with club soda, and serve.