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With the extra hours of daylight, evenings seem to last forever, and there’s no better way to capitalize on them than with friends.

Originally published in Back-Yard Bliss

 

STRAWBERRY PALOMA

1 cup diced strawberries
2 teaspoons cane sugar
12-ounce can grapefruit soda
1 1/2 cups ruby red grapefruit soda

Place strawberries in a shallow bowl and sprinkle sugar on top. Let stand until the juice from the berries begins to release. Spoon evenly into Popsicle molds. Gently mix the liquids together and pour into mold. Place in freezer for at least 4 hours.

HORCHATA

2 cups plain rice milk
14-ounce can condensed milk
1 vanilla bean pod or 2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup golden raisins

Pour both milks in a medium-sized saucepan on low temperature. Stir until condensed milk is incorporated. Split the vanilla bean and scrape the meat into the milk. Throw the bean pod in as well. Add remaining ingredients and steep for 30 minutes. When you’re ready to make the Popsicles, use a slotted spoon to remove the vanilla bean. Then, remove the raisins and disperse them evenly in the Popsicle molds. Pour the horchata liquid into the molds and freeze at least 6 hours.