kimberley hasselbrink is a san francisco food and lifestyle photographer, and her new book released yesterday, VIBRANT FOOD. with staple recipes perfect for every season, we can’t get enough of her beautiful foodie photos – which you can also indulge in on her website and blog, the year in food. we were so excited for a sneak peek, and even moreso because kimberley is sharing one of our favorite recipes from VIBRANT FOOD:
SUMMER BERRY-COCONUT MILK ICE POPS
I love those instances when so few ingredients come together to make something so big in flavor and so deeply satisfying. The jammy mash-up of berries with the coconut milk and cardamom makes these pops just rich enough and rather irresistible. They never last long in the freezer.⅔ cup thinly sliced ripe strawberries
⅔ cup ripe blueberries
⅔ cup ripe blackberries
⅓ cup plus 1 tablespoon natural cane sugar
½ teaspoon ground cardamom
1 (13.5-ounce) can full-fat coconut milkCombine the strawberries, blueberries, and blackberries with the sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5 to 7 minutes, until the berries are soft but not falling apart—they should be a little jammy. Remove from the heat and stir in the coconut milk. Carefully pour the warm berry mixture into a pitcher. Pour the mix into 3-ounce molds, helping some of the berries along with a spoon so that they’re evenly distributed. Freeze for at least 4 hours. The ice pops will last a month in the freezer.