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Henry County’s Cooking
with Popsicles


By Jimmie Batchelor
Henry County Senior Services 

  Summertime and popsicles go hand-in-hand. Just thinking about these icy treats on a hot day seems to start the cooling effect. Sure you can go buy some at any store, but why not try making some at home where you can control the ingredients and invent your very own combinations. And don’t forget the tiny natural popsicles, frozen seedless grapes. Lay grapes in a single layer on dish or pan that fits into freezer. When frozen, put into baggie and they will stay separated for you to enjoy anytime. Eat directly from the freezer - can use as a drink cooler, just add some to glass of wine, tea, fruit juice or any beverage you prefer.

Special photo

  When filling molds, leave about 1/4” at top of the mold, as the mixture expands. Use freshly squeezed juices like OJ for added sweetness and flavor, or nondairy milks for creamy mixes. Coconut water or plain water work too. When using very juicy fruits, like melons, you may not need extra liquid to puree. If you start with frozen fruit, you may need to add twice the liquid.

For more of this week’s recipes in the printed edition,
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Honeydew Melon Ice Pops

1 (3 1/2 - 4 lb. ripe honeydew melon
1/4 tsp. fine salt
1/2 cup granulated sugar
1-cup heavy cream 

  Set a fine-mesh strainer over a large bowl; set aside. Cut the melon into 1 1/2 inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1-2 minutes. Pour through the strainer and let sit until the excess juice has drained, about 5 min. Discard the excess juice, or reserve for another use. Transfer the drained melon puree to a medium bowl, add the sugar and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.

For more of this week’s recipes in the printed edition,
get your copy here!



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