B.C. recipes: Cucumber and mint lime pops, rosé tea sangria, and three-ingredient ice cream

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      If you’re looking to beat the heat, here are three easy recipes from Angie Quaale, owner of Langley’s Well Seasoned: A Gourmet Food Store

      The first is for popsicles made with cucumber, mint, and lime.

      The second is for sangria made with rosé and black tea. 

      The third is for making ice cream using only three ingredients. 

      Homemade cucumber and mint lime pops

      2 large English cucumbers, roughly chopped 
      1 cup fresh mint leaves
      1 cup fresh lime juice
      ½ cup honey
      pinch fine salt

      Purée the cucumber, mint, lime juice, agave, and salt in a blender until smooth. 
      Pour the mixture through a fine sieve, pressing with a spatula to remove as much liquid as possible.
      Pour the mixture into popsicle molds and freeze until firm.

      Tip: Try dropping this whole popsicle into a gin and tonic instead of an ice cube.

      Rosé tea sangria

      2 litres prepared iced tea (we use the Well Seasoned’s Southern Classic loose leaf black tea, of course)
      1 bottle of chilled Evolve Cellars Rosé
      ½ cup William Paquito Strawberry Syrup (from Well Seasoned)
      fresh berries 
      mint to garnish

      In a large pitcher, combine tea, wine, and syrup.
      Chill and serve over ice with fresh fruit garnish. 

      Three-ingredient ice cream 

      1 can sweetened condensed milk, chilled
      2 cups whipping cream, chilled
      1 tsp vanilla extract

      Place sweetened condensed milk in the fridge to keep cold.
      With a hand mixer, whip the cream until stiff peaks form. 
      Turn down the speed and slowly pour in the condensed milk and vanilla. Whip on high until the mixture is thick and stiff peaks form,
      You now have vanilla ice cream—you can turn it into any flavour you want.  
      Add your mix ins—if you are using fruit, puree it and add ¼ cup of puree. Fold in nuts, cookie crumbs, brownie chunks, etc.
      Once your mixture is done, pour it all into a container with a tight fitting lid and freeze for at least six hours.