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    Home / gluten-free / Tayberry, Rose Geranium + Buttermilk Popsicles

    Tayberry, Rose Geranium + Buttermilk Popsicles

    Published Jun 27, 2014

    Jump to Recipe Print Recipe

    top down shot of Tayberry, Rose Geranium + Buttermilk Popsicles

    I've got an epic rant and popsicle post to share with you today, but first I wanted to let you know about a culinary Kickstarter campaign by my friend Vanessa, who is starting a company that produces boxes filled with 5 unique ingredients and recipes to use them. Vanessa is an accomplished home chef who has traveled the world, and her recipes are both brilliant and simple, with influences from various countries and continents. If you fancy, check out her campaign and help a foodie out. $20 gets you a box and recipes of your very own. The campaign ends this coming Monday, June 30th.

    top down shot of berries in a pan

    Speaking of unique ingredients, I'm getting these fancy frozen treats in just under the wire for Wit & Vinegar's Popsicle Week. While I am usually an epic procrastinator, this time it's truly not my fault. I have a great excuse, and it's not that the cat ate my homework (he prefers almond butter-tahini sauce). You see, for the past month, I've been pop-blocked.

    berries in a pan

    None of my local kitchen supply stores had the popsicle maker I was seeking, so I ordered one through Amazon from a kitchen supplies vendor; let's just call them Surly Kitchen. The photograph of the image showed a silvery, metal lid holding 10 classic popsicle molds. It looked perfect.

    When it arrived a couple of weeks later, I removed it from its box, only to find that the mold actually had a blue plastic lid. This wouldn't have been an issue except for the fact that I was planning to photograph it.

    The receipt in the box instructed me to contact the company for returns, so I wrote a congenial note saying that I had received the wrong item, a popsicle maker with a plastic lid rather than the metal one shown in the image, and that I would like to exchange it. I expected a reply along the lines of, "Oh, we're so sorry! That was our mistake. Of course you can exchange it. Here's a label so that you don't have to pay for return shipping." I don't expect the customer to always be right – I worked at Farley's – but I do expect a company to admit when they've made a simple error and take steps to correct it.

    herbs in a pot

    Instead, Surly Kitchen replied, "Dear Customer thank you for writing I am very sorry for this. For me to be able to help you better can you be more specific about the difference that you are stating. Our Amazon description does not specifies that it is a metal lid. Please let me know what color of lid did you receive and I will be more than happy to assist you."

    So I reiterated the problem, adding that the lid was blue. The next day, they replied, "After reviewing the item information I found this item information clearly states the item is of BPA free plastic, there is no mention the top is made of metal. I am providing you the link for you to confirm the information I just provided you. Thank you for allowing us to assist you." Prior to my purchase, I had read the description and saw that the lid claimed to be made of BPA-free plastic, but I had assumed that this referred to the underside or some such thing, since the image clearly showed a metal top.

    berries in a blender

    I followed the link and saw that they had changed the image to reflect the blue plastic lid.

    For a few hours, I wondered whether I was crazy. This is not an uncommon thing for me to do, particularly when faced with an incongruous reality like the one that Surly Kitchen had provided. Perhaps I had simply ordered the wrong product? I had been giving Jay the blow-by-blow and when I saw that they had changed the image, I pointed this out to Jay. He gave a non-committal grunt, and I thought, "Traitor. You think I'm crazy, too."

    blended berries

    Meanwhile, the clock was ticking. I wanted to get a popsicle post up, and all I had was a blue plastic-lidded pop-tease. I briefly considered using the mold to begin testing recipes while I waited for the surly jerks who didn't know how to run a business to grant me permission to return their stupid product. But their return policy clearly stated that the product had to be un-used. Since they were already trying very hard to prevent me from returning the mold, I imagined them jumping on any opportunity to send the thing back. They would undoubtedly include a bitchy note masked with false politeness explaining that since they found the DNA of tayberries on the mold, they would be unable to take it back.

    So I poured a test batch of popsicles into small glasses, using a chopstick as the handle, and balanced them precariously in the freezer. I was still wondering if perhaps I *had* mistakenly ordered the wrong product. Maybe the light in the photo had made the lid look like metal?

    Then I had a brainwave.

    "Aha!" I cried, triumphant. My receipt from Amazon included a picture of the mold with the silver, metal lid. "Look!" I said as I pointed out the image to Jay.

    He sighed. "Just send it back," he begged. "It's not a big deal. It'll be, like, ten bucks. I'll pay for it."

    whisking ingredients

    But it was the principal of the thing. It irked me that they refused to take responsibility for the situation, or even admit to having displayed the wrong image in the first place. They tried to trick me by changing the image after the fact, and for what? I was only asking for an exchange.

    popsicle mix poured into mold

    I continued trying to reason with them. "The problem," I wrote, "is that the image shown of the item was of a metal top, which is what lead me to order it. I'm a food photographer, thus the material is important to me for using in my photographs. The image has since been changed to show the one with the plastic top, however here is a screenshot of my receipt which shows the metal lid. If you don't have the metal top to exchange, would you be willing to reimburse me for the return shipping?"

    Their final response took the cake. "Dear customer, unfortunately we are not responsible for the pictures Amazon decides to post on their website. Although the description clearly did not describe a stainless top and did state BPA free plastic, we have provided you with a full refund. Although this will not happen every time a picture does not match the text on Amazon, it is more important for us to have happy customers that come back and shop us again."

    "That's funny," I ranted to Jay, wielding my malformed, chopstick-handled popsicle like a weapon as he tried to tune me out, "I wonder whose responsibility it is to post the correct image of a product you're selling? Huh?!"

    Jay took a bite of the popsicle. "This is good," he said. "So... what are you going to do with that popsicle mold?"

    popsicle mold

    Surly Kitchen proved to be petty and unprofessional, and I'm still perplexed by the way they handled a pretty simple situation, including crediting my card with a refund before receiving the returned product. They still refused to pay for the return shipping, so I decided to be petty and unprofessional, too. I still have their popsicle mold. I ordered a new one from a different vendor, made sure that the description included a metal lid, and it arrived earlier this week.

    I made popsicles.

    popsicles in mold

    These were definitely worth the wait.

    overhead shot of Tayberry, Rose Geranium + Buttermilk Popsicles

    The base consists of tayberries, a raspberry-blackberry hybrid with a soft flavor that reminisces of roses. Tayberries aren't as sweet or tart as other berries, so I paired them with some perfectly ripe Seascape strawberries, both of which I found first at the farmer's market, and later, needing more popsicles, through Good Eggs.

    tray of Tayberry, Rose Geranium + Buttermilk Popsicles

    The flowery notes in tayberries are perfectly pitched with rose geranium, an herb often used in berry pies. Its strong flavor can be overpowering, but infused into a simple syrup and softened with berry puree and creamy buttermilk and yogurt, it is positively intoxicating. Once you've tracked down the ingredients and a suitable popsicle maker, these are stupid easy to put together.

    Tayberry, Rose Geranium + Buttermilk Popsicles in a glass

    40+ amazing popsicle recipes can be found listed over at Wit and Vinegar.

    close up of Tayberry, Rose Geranium + Buttermilk Popsicles

    top down shot of Tayberry, Rose Geranium + Buttermilk Popsicles

    More Berry Recipes

    • Blackberry Balsamic Crisps with Rye Oat Crumble
    • Skillet Custard Cornbread with Berries and Honey
    • Berry Crumble Pie with Sour Cream Ice Cream
    • Baked Raspberry Mascarpone Tart {gluten-free}

    More Popsicle Recipes:

    • Blueberry Chèvre Cheesecake Popsicles
    • Creamy Vegan Mint Chocolate Popsicles
    • Raspberry, Lillet + Lemon Verbena Popsicles
    • Hibiscus, Rhubarb + Yogurt Ice Pops

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this buttermilk popsicle recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    0 from 0 votes

    Tayberry, Rose Geranium + Buttermilk Popsicles

    Print Recipe Pin Recipe
    These popsicles are the perfect way to cool down this summer!
    Prep Time: 40 minutes
    Total: 40 minutes
    Servings: 10 popsicles.

    Ingredients

    For the rose geranium simple syrup:

    • 1/2 cup + 2 tablespoons sugar (I used organic blonde cane sugar)
    • 1/4 cup water
    • 10-12 medium rose geranium leaves (about 2" long)

    For the popsicles:

    • 1 1/4 cups ripe tayberries (or a combination of black and raspberries)
    • 1 1/4 cups ripe strawberries (I used Seascapes), hulled
    • rose geranium simple syrup, from above
    • 1/2 cup + 2 tablespoons buttermilk
    • 1/2 cup + 2 tablespoons whole milk Greek yogurt

    Instructions

    Make the simple syrup:

    • In a small saucepan, combine the sugar, water, and rose geranium. Bring to a boil over medium heat, swirling the pot occasionally to dissolve the sugar, then remove from the heat, cover, and steep 10-20 minutes. Strain through a fine mesh sieve, squeezing the leaves to extract all the good stuff. Discard the leaves. You should have about 1/2 cup of syrup. Cover and chill for up to 1 week if not making immediately.

    Make the popsicles:

    • Place the berries and 5 tablespoons of the simple syrup in the bowl of a food processor and pulse until the berries are smooth. Scrape into a measuring pitcher for easy pouring.
    • Combine the buttermilk and yogurt in a medium bowl and whisk smooth. Whisk in the remaining 3 tablespoons of simple syrup. Scrape into a measuring pitcher for easy pouring.
    • Fill 10 popsicle molds with about 1/3 of the berry puree, then gently pour in 1/3 of the buttermilk mixture. Pouring it slowly and aiming down the side of the molds will help get defined layers. Repeat until you've used up the mixtures and the molds are full. Freeze the pops according to the instructions on your popsicle maker. They will keep for at least a month in the freezer.

    Notes

    If you can't find tayberries, feel free to use a mixture of blackberries and raspberries in their place, or another variety such as mulberries, loganberries, or marrionberries. In place of rose geranium, make the simple syrup plain and stir in a teaspoon or two of rosewater into the berry puree and buttermilk mixture until you like the way it tastes.
    These keep well in the freezer for up to a month or two.
    Nutritional values are based on one of ten popsicles.

    Nutrition

    Calories: 66kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 17mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 15.1mgCalcium: 31mgIron: 0.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Tayberry, Rose Geranium + Buttermilk Popsicles

    Makes 10 popsicles

    If you can't find tayberries, feel free to use a mixture of blackberries and raspberries in their place, or another variety such as mulberries, loganberries, or marrionberries. In place of rose geranium, make the simple syrup plain and stir in a teaspoon or two of rosewater into the berry puree and buttermilk mixture until you like the way it tastes. These keep well in the freezer for up to a month or two.

    For the rose geranium simple syrup:
    1/2 cup + 2 tablespoons sugar (I used organic blonde cane sugar)
    1/4 cup water
    10-12 medium rose geranium leaves (about 2" long)

    For the popsicles:
    1 1/4 cups ripe tayberries (or a combination of black and raspberries)
    1 1/4 cups ripe strawberries (I used Seascapes), hulled
    rose geranium simple syrup, from above
    1/2 cup + 2 tablespoons buttermilk
    1/2 cup + 2 tablespoons whole milk Greek yogurt

    Make the simple syrup:
    In a small saucepan, combine the sugar, water, and rose geranium. Bring to a boil over medium heat, swirling the pot occasionally to dissolve the sugar, then remove from the heat, cover, and steep 10-20 minutes. Strain through a fine mesh sieve, squeezing the leaves to extract all the good stuff. Discard the leaves. You should have about 1/2 cup of syrup. Cover and chill for up to 1 week if not making immediately.

    Make the popsicles:
    Place the berries and 5 tablespoons of the simple syrup in the bowl of a food processor and pulse until the berries are smooth. Scrape into a measuring pitcher for easy pouring.

    Combine the buttermilk and yogurt in a medium bowl and whisk smooth. Whisk in the remaining 3 tablespoons of simple syrup. Scrape into a measuring pitcher for easy pouring.

    Fill 10 popsicle molds with about 1/3 of the berry puree, then gently pour in 1/3 of the buttermilk mixture. Pouring it slowly and aiming down the side of the molds will help get defined layers. Repeat until you've used up the mixtures and the molds are full. Freeze the pops according to the instructions on your popsicle maker. They will keep for at least a month in the freezer.

    melted Tayberry, Rose Geranium + Buttermilk Popsicles

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Sherrie | With Food + Love says

      July 04, 2014 at 6:24 pm

      The colors in this post are mind-blowing!! That vibrant red is soooo pretty, I can't stop looking at it.

      Reply
      • Alanna says

        July 05, 2014 at 7:33 am

        Aw! Thanks, Sherrie! I'm plotzing (technical term) over all the recipes on your site right now...

        Reply
    2. Joanne says

      July 05, 2014 at 2:38 pm

      Go you for holding out for the mold you wanted!! I also can't imagine all that freezing and thawing would be great on the lid anyway. I have the mold that you ended up getting and it is great! I hope there are many more delicious popsicle recipes to come! :P

      Reply
      • Alanna says

        July 21, 2014 at 9:38 pm

        Aw, thanks Joanne! I'm loving it, too, and dreaming of more pops to come soon. :)

        Reply
    3. Isara says

      July 21, 2014 at 9:21 pm

      Your blog is amazing! I love all the pictures. I started my own food and restaurant blog, alonewithacupcake.com just over a year ago and I only hope that it will look like yours someday =) I'd love any advice on how to make mine glow and flourish. Thanks and take care!

      Reply
      • Alanna says

        July 21, 2014 at 9:41 pm

        Hi Isara! Thanks for the super sweet note! I'd love to meet up and talk blogs sometime - I'm in SF too! Drooling over all the posts on your site. :) I wrote a post on my food photography journey if you're interested: https://www.bojongourmet.com/2014/06/12-things-that-have-helped-my-food.html

        Reply
    4. Padmavathi Sarvepalli says

      May 22, 2015 at 3:37 pm

      What a frustrating company!! You should have said what company they were so we can avoid them. The popsicle maker you ended up getting is gorgeous though. As are the pics and the popsicles... Going to try them!!

      Reply
      • Alanna says

        July 16, 2015 at 1:14 am

        Aw, thank you Padmavathi!

        Reply
    5. Amanda says

      July 15, 2015 at 9:41 pm

      That is so frustrating, but good for you for arguing and for NOT using their molds in your photos. This recipe though, wow. I love that they're dairy based. I'm going to try them. I do need a popsicle mold and I'll beware of the false advertising. Enjoy!

      Reply
      • Alanna says

        July 16, 2015 at 1:15 am

        Thanks Amanda, and good luck finding a great popsicle maker! This one is Norpro and I have no complaints. :)

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
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Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
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Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
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This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
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Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
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Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
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I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
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4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
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Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
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#keylimepie #pieday #piday

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