I’m delighted to begin California’s Best Milk Recipe tour of my beautiful state! When you think California, you usually think of L.A., right? That’s why I decided to start with a delicious recipe, full of wonderful milk, from Artesana Pops– located in Los Angeles.
Artesana (pronounced are-teh-saa-nah) is a small ice pop shop in Downtown LA.
Their ice pops are based on the tradition of artisanal style Mexican paletas (Spanish for popsicle) — with a contemporary twist. They’ve updated traditional flavors and created new ones by mixing and incorporating flavors from around the world.
Artesana’s pops are only made with all-natural ingredients. They never use preservatives, artificial ingredients, or concentrates. They craft all their ice pops from scratch with fresh seasonal fruit at the peak of ripeness, preserving the natural flavors and nutrients.
Next time you’re in L.A., go visit Artesana Pops!
220 West 8th St.
Downtown Los Angeles 90014
213.995.6905
Here’s Artesana’s recipe for their Greek Yogurt & Raspberry Ice Pops, enjoy!
- 1/2 cup milk
- 600g Greek yogurt
- 7 oz. cup of organic sugar
- 1 pod organic Mexican or Madagascar vanilla bean
- 1 cup organic raspberries
- In a small saucepan, prepare simple syrup by diluting the organic sugar into enough water to cover it and heating over a medium flame until fully dissolved. Let cool. Split open the vanilla bean pod and extract the vanilla beans. Place the beans in a blender with the yogurt and 6 oz. of the simple syrup and pour the resulting mix into popsicle molds, filling to 4/5 capacity. Wash the raspberries thoroughly and place in a blender with the remaining simply syrup. Strain if you prefer to remove the raspberry seeds. Fill the molds with the raspberry mix leaving a 1/4 of an inch clearance. Stir lightly with a popsicle stick. Insert the sticks and place in the freezer for 4-6 hours, or until frozen. To remove from mold, submerge the molds in warm water to the rim for 5-15 seconds until the ice pops slide out easily.
