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Grown-Up Popsicles Take 2

Photo Credit: Food52

Photo Credit: Food52

I’m from England, where it never gets much above 80 degrees. This week we had a record-breaking high in New York. It basically feels like you’re being slow roasted. Most sane people stay inside. So I took the opportunity to do a few popsicle experiments. I’ve been wanting to try out these Minted Watermelon Popsicles for a while. While they were freezing, I day dreamt about going to an ice rink in a bikini and just sliding across the ice for relief. They actually turned out pretty well – I was tempted to just bite into the watermelon and scrap the popsicle experiment, but I’m glad I waited – I may have to make this popsicle thing a series. What else are you gonna make when it’s over 100 degrees?


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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