Mango & Mint Ginger Pops

I recently partnered with Cost Plus Word Market to create a Summery popsicle recipe perfect for these hot afternoons!

Mango & Mint Ginger Pops {Pedantic Foodie}

I spent many a Summer afternoon out on our family’s back deck with my siblings, playing with our puppy while licking dripping popsicles.  My mother would provide us with seemingly endless frozen sticks as long as we would keep our grassy feet and sticky hands outside for a couple hours.

Mango & Mint Ginger Pops {Pedantic Foodie}

My sister and I would always give our little brother all the orange and purple popsicles because nobody else liked those but our mom would not buy a new box until we had emptied the last one.  Thankfully four-year-olds are really compliant when it comes to frozen sugar.  

Mango & Mint Ginger Pops {Pedantic Foodie}

On a side note, he would "share" his popsicles with our dog.  Hmm.  Apparently she did not mind orange either.

While I would still happily unwrap one of the classically American “Rocket Pops,” we are grown-ups now and we can be a little fancy.

Mango & Mint Ginger Pops {Pedantic Foodie}

These popsicles are embarrassingly easy to make, especially if you have a food processor.

Mango & Mint Ginger Pops {Pedantic Foodie}

Mango juice, lime juice, and a hearty handful of fresh mint go into the food processor and are pulsed until the mint is finely chopped.

Mango & Mint Ginger Pops {Pedantic Foodie}

This Belvoir Fruit Farms Ginger Cordial adds an unexpected kick to the sweetness of the mango and fresh mint.

Mango & Mint Ginger Pops {Pedantic Foodie}

Though my tastes may have matured over the years, my patience has not.  The hours of waiting for the pops to freeze are still agonizing. 

Mango & Mint Ginger Pops {Pedantic Foodie}

In the past, making popsicles at home has been a challenge. After waiting four to five hours for my creations to freeze, I was always so disheartened when they would not come out of the molds. I have to say that this mold was pretty painless! And I love the classic, rounded shape, I am not into those square popsicles.

Mango & Mint Ginger Pops {Pedantic Foodie}

These popsicles are so refreshing and unexpected.  I am loving the combination of fruity mango, herbaceous mint, and spicy ginger on these hot June afternoons. 

Mango & Mint Ginger Pops {Pedantic Foodie}

Now I am dying to make everything into popsicles.  I'm thinking a watermelon-strawberry-lime number may need to happen soon... 

Mango & Mint Ginger Pops {Pedantic Foodie}

A freezer full of popsicles and not a single orange to worry about.  Adulthood seems pretty nice at the moment. 

Sincerely, 

Pedantic Foodie

Many thanks to Cost Plus World Market for sponsoring this post!  I really enjoy working with brands that I truly love, and their support helps me keep this site going.  As always, all opinions are completely my own.  

You can find more of World Market's Summery products along with delicious ice cream recipes here to help you stay cool and make this season extra special! You can also check out their Ice Cream Shop for ice cream molds and accessories!


Mango & Mint Ginger Pops

makes about 14 popsicles

- 4 cans Philippine Mango Juice (8.4 oz each)

- 1/4 cup freshly squeezed lime juice

- 1/2 cup fresh mint, packed tightly

- 1 cup Belvoir Fruit Farms Ginger Cordial 

- popsicle sticks

In the work bowl of your food processor, combine lime juice, one can of the mango juice, and the fresh mint.  Pulse until the mint is finely chopped.  Then, transfer the mixture to a large measuring cup or pitcher and stir in the ginger cordial and the remaining mango juice. 

Distribute the mixture evenly amongst your popsicle molds and cover with the lids.  Freeze for about one hour, then put the popsicle sticks in place and freeze for an additional 3-4 hours. 

When the popsicles are solid, fill your sink with about 4-inches of warm water.  Place the popsicle mold in the water for 20-30 seconds, then remove the popsicles from the mold.  

For long term storage, wrap each popsicle individually in parchment paper and place in zip-top bags.  Or you can just eat them now because Summer is short and these are delicious.  Enjoy! 


Strawberry Mint Limeade

What a week it has been.  I have needed to step back, take a couple of deep breaths, and set aside the soundtrack of stress that my brain so loves to play on repeat.  

Strawberry Mint Limeade {Pedantic Foodie}

If you have noticed my vacancy on social media lately, I’ll be back with more coffee and flower pictures soon.  I just needed a quick breather.

I'm making "To-Read" lists, trying to decide if I really want to buy a bathing suit, and drying tears - mostly my own. 

Strawberry Mint Limeade {Pedantic Foodie}

I hope you're planning picnics, farmer’s market trips, and decadent hours of relaxing with your favorite people. 

Strawberry Mint Limeade {Pedantic Foodie}

For now, let’s make a batch of something sweet, tart, and slightly herbaceous. 

Strawberry Mint Limeade {Pedantic Foodie}

I am smitten with this color palette.  When I was five years old my favorite color was chartreuse and I still get a little jolt of delight every time I have an excuse to juice limes.  Their natural ombre power makes my eyes happy. 

We begin by infusing a pitcher of water with sweet, sliced strawberries.  In just an hour this water will be pink and fragrant with strawberry flavor.  Did I mention it would be pink?  YAY! 

Strawberry Mint Limeade {Pedantic Foodie}

While our strawberries are steeping, we prepare a sweet, mint syrup.  I love the combination of mint and lime.  Last year, I made this Blackberry Mint Limeade and it’s still a favorite. 

Strawberry Mint Limeade {Pedantic Foodie}

Freshly torn mint is pressed into granulated sugar with the tines of a fork.  This will release the oils and help us capture all of that fresh, minty flavor in our syrup. 

Strawberry Mint Limeade {Pedantic Foodie}

The subtle minty notes in this syrup will become more and more apparent as it cools. 

Strawberry Mint Limeade {Pedantic Foodie}

After juicing limes by hand for years, I am now convinced that a reamer is a kitchen essential.  It's a small luxury that you will thank yourself for buying every time you have to juice a big basket of citrus fruits. 

Strawberry Mint Limeade {Pedantic Foodie}

Gold straws are another luxury, far less practical, but nonetheless beguiling. 

Strawberry Mint Limeade {Pedantic Foodie}

Can I take a moment to say how much I looooove my new fish pitcher? My fiancé hates it and we spent a good fifteen minutes in the middle of Target, kindly discussing why I should/should not buy it… and then we walked away with my new found treasure in hand. 

Strawberry Mint Limeade {Pedantic Foodie}

This limeade is best after it has sat for a few hours and the flavors have had a chance to meld.  

Strawberry Mint Limeade {Pedantic Foodie}

These Spring days have been such a delight.  Though the strain of life does not diminish, its touch is less lasting.  

Strawberry Mint Limeade {Pedantic Foodie}

The cool morning air reminds me of the promise of new beginnings. 

Strawberry Mint Limeade {Pedantic Foodie}

Give yourself a break this weekend, if only for a few moments. 

Happy Friday, dear friends!

Sincerely, 

Pedantic Foodie


Strawberry Mint Limeade

makes about 2 quarts

- 6 1/2 cups filtered water, divided 

- 1 1/2 cups fresh strawberries, sliced 

- 1 1/8 cups granulated sugar 

- 1/2 cup fresh mint, roughly chopped

- 1 cup freshly squeezed lime juice 

- lime wedges, for garnish

Combine six cups water with sliced strawberries in a large pitcher.  Cover and refrigerate for one hour.  While the strawberries are steeping, prepare the mint syrup. 

In a medium bowl, combine sugar and fresh mint.  Use the tines of a fork to press the mint into the sugar.  

Place sugar and remaining 1/2 cup of water in a small saucepan and place over medium heat.  Stir often, until the sugar has dissolved and the syrup has begun to simmer.  Simmer for 2-3 minutes, until the syrup has thickened slightly, and then remove from heat and allow to cool.  

Combine lime juice and mint syrup with the strawberry water.  At this point, you can refrigerate until ready to serve.  The longer the limeade sits, the more apparent the subtle flavors will become.*  

Serve over ice and garnish with fresh lime wedges.  Enjoy! 

*I liked this limeade best after it had sat overnight.  However, you will probably not want to keep it past two days, because the strawberry slices will become soggy and discolored. 

{Thirsty Friday} Green Tea Summer Punch

Friends, readers, faithful followers, I am sad to inform you that this is the last Friday of August, which means that it is also the last Thirsty Friday post of the year.  Sniff, sniff...  

Sometime within the next week I'll compile a comprehensive list of all the refreshing recipes I gave to you this summer, for your drinking pleasure.  

(On a side note, the word comprehensive makes me twinge.  It sounds like I'm talking about an exam... Blah.)

Green Tea Summer Punch {Pedantic Foodie}

I am aware that the summer season is not technically over, but it's almost September and in my mind Fall kind of begins on September first.  My brain has already transitioned from slushies and watermelons to pumpkin lattes and apple cider doughnuts.  I'm also having to exhibit a gross amount of willpower in order to keep myself from buying all the cute school supplies.  It's an annual battle.  Pretty pencils and lined notebooks just get to me.  

Green Tea Summer Punch {Pedantic Foodie}

This has been a good Summer.  One of the best of my life, actually, and I am rather despondent to say goodbye -- especially to the slushies.  However, we are going out with flying colors because that's the only right way to do it.

Green Tea Summer Punch {Pedantic Foodie}

However, I may have been unfair to punch.  Due to my past unpleasant encounters, I utterly disregarded its part in the beverage world.  The whole idea of punch is not bad in and of itself.  

So, in hopes that I could break down my own unfair misconceptions, I decided to make my own punch.  A fruity, green tea based punch that would be a balance of bitter earthiness and sweet, summery fruit, without any of those artificial flavorings. 

Green Tea Summer Punch {Pedantic Foodie}

Our punch begins with green tea.  Strongly brewed and lightly sweetened. 

To be honest, I am not in the habit of drinking green tea straight up.  There is just something about it that I do not find incredibly appealing. I think its grassy vibe steers me away. 

However, green tea has some wonderful health properties and I have been eager to find a way to work it into my diet.  I found the way, and it includes sweet berries and tangy orange juice. 

Green Tea Summer Punch {Pedantic Foodie}

I used a combination of frozen cherries and fresh blueberries for this punch but you could use whatever you have on hand.  I think that frozen strawberries would be especially delicious.  

Green Tea Summer Punch {Pedantic Foodie}

The fruit is blended up with the fresh orange juice and strained through a fine mesh strainer to give us a clean, pulp-free consistency.  

Green Tea Summer Punch {Pedantic Foodie}

The fruit puree is stirred into our cooled green tea, creating a vibrant, purple punch.  

I enjoyed this punch best when it was served over a full glass of ice and dotted with blueberries and cherries.  Oh, and if your using frozen berries they can be edible ice cubes! 

The sweetness of the berries perfectly balances the bitter earthiness of the green tea.  

Green Tea Summer Punch {Pedantic Foodie}

No more pineapple soda punch around here.  

Did I mention that this drink is full of antioxidants?  Look at us starting the weekend out right!

Green Tea Summer Punch {Pedantic Foodie}

I am sad to say goodbye to Thirsty Fridays for now, but excited about the new projects that are in the works. 

Happy Summer, dear friends.  I hope your final August weekend is simply smashing. 

Sincerely, 

  Pedantic Foodie


Green Tea Summer Punch

serves 6-8

  • 4 bags green tea 
  • 5 cups water 
  • 3/4 cup granulated sugar 
  • 1 cup black cherries, frozen or fresh 
  • 1 cup blueberries, frozen or fresh
  • juice of two oranges

Bring 5 cups of water to a boil.  Add tea bags and steep for 5-6 minutes.  Remove tea and stir in sugar.  Refrigerate until cool.  

In the base of your blender combine cherries, blueberries, and orange juice.  Strain the berry mixture through a fine mesh strainer.  

Pour the strained berries into the cooled green tea and stir until thoroughly combined.  

Refrigerate punch until ready to serve.  Serve with lots of ice and a few fresh berries.  Enjoy!