I wrote a beautiful post for you guys about these popsicles. You’ll just have to take my word for it because my host server went down and I lost it sooo let’s just cut to the chase: It’s Popsicle Week! Billy over at Wit & Vinegar is the originator of this event wherein “26 bloggers make 26 popsicles that will make any freezer full of voom voom shebang.” Now, I don’t know what “voom voom shebang” is but I’m pretty sure it’s not the puréed melon on a stick that usually passes for a frozen treat in this house. Luckily, these have dried flowers, which can fancify even a 3-ingredient pop.

I’m usually pretty happy with my fruit-on-a-stick desserts but felt papaya needed some assistance. I enjoy eating papaya…until I stop chewing. The aftertaste leaves something to be desired; it’s not awful but its sweetness putters out and finishes with a dull kind of flavor. These pops retain papaya’s velvety texture and slight muskiness but round it out with honey’s sticky sweetness and just a hint (nay, a kiss) of (dare I say) rose’s romance.

Be sure to stop by the Popsicle Week home page to see everyone’s contribution. I’ll be sharing my favorites on the Facebook page, too.

Papaya Honey Rose Pops

1/2 c honey
1/2 c water
2 tbsp dried rosebuds (Be sure to use culinary rosebuds.)
2 c cubed fresh papaya

1. In a small saucepan, bring the honey, water, and rosebuds to a boil. Boil for 2 minutes then remove from heat and let the rosebuds steep for about 20 minutes. Strain the flowers from the syrup.

2. Add the papaya and honey-rose syrup to a blender or food process and process until smooth. Pour into popsicle mold or, as I did, into small plastic cups and insert a wooden craft stick about 3/4 into each pop. Freeze until firm, about 4 hours.

Makes 7 Dixie-cup-sized pops