So who would’ve thought that this tiny country shuts down entirely for a weekend in the summer in the name of a cricket match where one side of the island plays the other side of the island? As many here would say, “only in Bermuda!” This is Cup Match: a public holiday where all of Bermuda enjoys a four day celebration of camping, boating, swimming, eating and of course, cricket!
An island wide celebration of it’s Emancipation Day, the annual game dates back to the late 1800’s, where the friendly game was played during picnics between men from Somerset and St. George’s. Every year, before the start of the holiday, fans can be seen sporting their chosen team’s colours – red and royal blue for Somerset and light blue and navy for St George’s. This year the match is held in St. George’s, the oldest English town in the New World. If cricket watching isn’t your thing, you can try your luck and gamble on a game of Crown and Anchor, where many locals take advantage of the relaxed gambling laws during the holiday. Other weekend festivities include a beach party on Horseshoe Bay, one of the more famous Bermuda beaches, as well many reggae and soca concerts throughout the evenings. To cap it all off, Sunday is the annual Non-Mariners Race and boat raft up in Mangrove Bay.
In celebration of Cup Match, I made these fun fruity popsicles in Cup Match colours. It took me a while to figure out what flavors to choose, with so many blue shades between the two teams, there are only so many blue hued foods that exist! So pick your side to cheer for and keep cool in the August humidity…Dan and I are on team St George’s, but with these two delicious popsicles, it’ll be hard to choose! Have a Happy Cup Match everyone!
Coconut Blue Mint Blackberry
Makes 4 Popsicles
Half can of full fat coconut milk
2 tablespoons of sugar
Bunch of mint leaves
1 cup blackberries
2 tablespoon simple syrup* to taste
1 teaspoon lemon juice
Blue food colouring
In a small saucepan over medium heat, whisk together coconut milk, sugar, and mint leaves. Cook stirring until sugar dissolves. Remove from heat, cover and let steep and cool down for at least an hour. Strain to remove mint leaves. Add 1 drop of blue food colouring and stir to combine.
In a blender or processor, puree blackberries and add lemon juice and simple syrup to desired sweetness. Add 5 drops of blue food colouring and stir to combine.
Pour the coconut mixture into half of the popsicle mold with the stick inserted and freeze until slightly firm, 1-2 hours. After the coconut layer is slightly firm, pour in the blackberry mixture. Freeze tray for 4 hours until set.
Triple Berry Popsicle
Makes 4 Popsicles
1 cup raspberries
1 cup strawberries
1/2 cup fresh blueberries
1 tablespoon lemon juice
4 tablespoons simple syrup
Puree strawberries and raspberries in a blender or processor. Add simple syrup and lemon juice. Adjust sweetness according to taste.
Pour berry mix into popsicle mold and then add in a few blueberries. Using the stick or mold top, push the blueberries down and to the sides of the mold. Freeze tray for at least 4 hours until set.
To make a simple syrup, combine equal parts water and granulated sugar in a saucepan and cook over low heat. Heat until sugar is dissolved. Remove from stove to cool.