Ginger, Hibiscus and Minty Watermelon Popsicles



total time: 30 MINUTES + 4 HOURS TO FREEZE yields: 8 POPSICLES


3/4 cup water
2 tablespoons dried hibiscus flowers
1 inch fresh ginger, peeled + finely chopped or grated for more flavor
1/4 cup honey, add 1-2 tablespoons more for a sweeter pop
1/4 cup fresh mint (you can also use basil)
4-5 cups fresh watermelon
the juice of 1 lemon


Bring the water to a boil in a medium size pot. Remove from the heat and add the hibiscus flowers, ginger, honey and mint leaves. Cover and let steep for 20 minutes. Strain into a blender and discard the used hibiscus flowers, ginger andmint.To the blender, add the the watermelon and lemon juice. Blend until smooth. Strain the mixture through a fine mesh strainer/sieve or into a bowl lined with cheesecloth. Squeeze out all the juice and discard the watermelon pulp.Pour the mixture among 8 popsicle molds. Place the molds in the freezer and freeze for 1 hour. Remove and insert popsicle sticks. Return to the freezer and freeze until firm, about 4 hours. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.

Courtesy of



YIELD: Makes 8 servings



  • 3 pounds baby red potatoes
  • 3 tablespoons unseasoned rice vinegar
  • 3/4 cup mayonnaise
  • 3 medium green onions, thinly sliced
  • 1 celery stalk, cut into 1/3-inch cubes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons finely grated lemon peel



Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Courtesy of Epicurious



Yellow Watermelon & Mint Pops

Yellow Watermelon & Mint Pops

YIELD: Makes 8


  • 3/4 cup (150 g) sugar
  • 5 to 6 large sprigs fresh mint plus 2 teaspoons very thinly sliced fresh mint
  • 1 quart (960 ml) peeled, seeded, and chopped yellow watermelon
  • 2 tablespoons fresh lemon juice
  • Special equipment: 8 (1/2-cup/120-ml) ice pop molds (and wooden sticks, if required for your molds)


1. Combine the sugar and 3/4 cup (180 ml) water in a medium saucepan. Bring them to a boil, stirring often to dissolve the sugar. Reduce the heat to medium-low and cover. Simmer until the syrup is lightly thickened, about 5 minutes. Remove the saucepan from the heat. Stir in the mint sprigs, and let the pan stand, uncovered, until the syrup is completely cooled. Drain the syrup in a wire sieve over a bowl, squeezing the mint between your fingertips to extract the very last drops; discard the mint.

2. Purée the watermelon in a food processor or blender. (If you wish, leave some of the watermelon in tiny chunks that are small enough to fit into the mold.) Pour the purée into a bowl. Stir in enough of the mint syrup to make a very sweet mixture (see Tips). Stir in the sliced mint. Divide the purée evenly among the eight ice pop molds, leaving a little clearance at the top of each mold to allow for expansion. Cover the molds with the lids (adding wooden sticks, if needed).

3. Freeze the pops until they are solid, at least 4 hours. (The pops can be frozen for up to 1 week.) To serve, run the bottom of the molds briefly under lukewarm water and unmold.

Tips from the Pros Perfect Pops

People’s Pops

Here are some tips to making the most of your frozen pops:

  • There are many different options for ice pop molds, in various shapes and with our without handles. If your molds require wooden sticks for handles, be sure to buy a sufficient quantity so you don’t run short. You’ll find them at craft shops.
  • The amount of syrup added to the fruit purée will change according to the fruit’s natural sweetness, so adjust it as necessary. The fruit mixture pop will seem less sweet when eaten.
  • The pops will expand slightly when frozen, so leave some headroom at the top of each mold.

Courtesy of

Mango and Cilantro Salsa

mango salsa

YIELD: Makes about 1 3/4 cups 


  • 2 small mangoes, peeled, pitted, diced
  • 3/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon grated lime peel
  • 1/8 teaspoon cayenne pepper


Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.) 

Courtesy of

Guess What’s Growing Wednesdays!

yellow coreopsis 06.17.2015

Happy Wednesday AeroGardeners, let’s play “Guess What’s Growing Wednesdays!” Today we have a flower that can reach 16 to 47 inches in height and 15 to 18 inches in width. This particular type of flower is a herbaceous plant that belongs in the Aster family. Do you think you know your flowers? Well, let us know by leaving a comment with the name of this flower on our Facebook page. #Aerogarden


Kale Pesto with Toasted Walnuts


Kale Pesto with Toasted Walnuts 06.15.2015

YIELD: Serves 8


  • 2 cups packed torn kale leaves, stems removed
  • 1 cup packed fresh basil leaves
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup toasted walnuts
  • 4 cloves garlic, chopped
  • 1/2 cup grated Parmesan cheese


There is so much folate in this pesto, you’ll make a pound of serotonin before bedtime, which means a night of great sleep and a smile in the morning. Both kale and walnuts feed your lover’s brain with the omega-3 ALA , which is converted into molecules that protect your brain cells and are linked to a lower risk of depression. The pesto is equally delicious on pasta or brushed on grilled chicken.

In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately. Courtesy of

Per serving (about 1/4 cup): 139 calories, 4 g protein, 3 g carbohydrates, 13 g fat (2 g saturated), 4 mg cholesterol, 1 g fiber, 279 mg sodium

Guess What’s Growing Wednesdays!

Lemon Basil 06.10.2015

Happy Wednesday AeroGardeners, let’s play “Guess What’s Growing Wednesdays!” Today we have a particular type of Basil that has a tangy citrus flavor. This type of Basil is popular in Indonesian, Thai, Persian, Leo and Arabian dishes. Do you think you know your Basil’s? Well, let us know by leaving a comment with the name of this particular type of Basil on our Facebook page. #Aerogarden