Pina colada pops

I'm parched! That's what my lawn would say if it could talk. That's it above. That straw-like mass of deadness, void of any colour except for the few weeds and shoots from my tree that surely would withstand the apocalypse.

So it's very dry and very hot here in Ottawa, as it has been for much of the country. I'm not alone in suffering with thirsty lawns and brittle plants, but I bet I am unique in my cool down recipe presented for you here.

Do you like pina coladas? Do you like getting caught in the rain? Nevermind. If your answer to the first question was yes, then I'll be you'll love a pina colada frozen in a handy popsicle form. These are a breeze to throw together and fun to have on hand in your freezer.
A quick segue first though: I'm a fan of the pina colada, I must admit. But they're something I only associate with being on vacation, and I don't think I've ever had one in Canada. To me, they're a drink best enjoyed lounging on a beach or by a pool while lounging under the Caribbean sun.

Having said that, the best pina colada I ever had wasn't served near a beach at all. It was in the hills outside Havana, Cuba at a pit stop travelling from Varadero into the capital. Mid-way through the four-hour trip, our van pulled into this rather ramshackle cafe/gas station/bar so we could all get out and stretch our legs and use the toilets (after paying for square of toilet paper). The bus driver encouraged us to get a pina colada while we were there, and our arms didn't need much twisting at all. We lined up and the staff behind the bar got to work cutting meat from fresh coconuts and adding it to a blender with fresh pineapple and a generous amount of rum. After a few minutes in the blender with some ice, out came a thick, rich drink, so substantial the straw stood upright on its own. It was very much like drinking a coconut milkshake, and we happly slurrped and gobbled down every last bit, while sitting on the patio, overlooking the fields of agave and enjoying some Cuban music.

These pops aren't quite the same, but they do evoke a nice memory.

Start by roughly chopping fresh pineapple and throwing it in your blender. I used almost a whole fresh pineapple (bought peeled and cored) to get the 3 cups needed. Add in your water, sugar (I used honey instead), water and RUM. That's right -- these pops have booze in them. So good.

Whiz everything up and then strain through a fine sieve so the resulting pops will be clear. This step takes some time, but it's worth it.

Pour into the popsicle moulds and let freeze. These took just a few hours because they're so small.

And your patience will be rewarded with this: a frozen rendition of a tropical treat.

Piña Colada Ice Pops

makes 7-8 pops
recipe from Gourmet Magazine and found on Shutterbean.com

• 3 cups chopped fresh pineapple (14 ounces)
• 1/3 cup well-stirred canned unsweetened coconut milk
• 1/2 cup water
• 3 tablespoons superfine granulated sugar
• 1/3 cup light rum

Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm.