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In most circumstances, a 'child' is considered to be 17 years of age or younger. Some hotels make exceptions to this age. For those hotels a 'child' is any person who is 12 years of age or younger. In these cases, anyone who is older than 13 years of age will be considered an adult and will be charged the adult rate.

Children's ages

In most circumstances, a 'child' is considered to be 17 years of age or younger. Some hotels make exceptions to this age. For those hotels a 'child' is any person who is 12 years of age or younger. In these cases, anyone who is older than 13 years of age will be considered an adult and will be charged the adult rate.

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Ice Pops

Culinary

Mid-Summer Meltdown

We celebrated summer 2017 with one of the season’s favorite frozen treats – the ice pop. Our culinary team concocted three house-made, fresh-fruit ice pops: Ginger Peach, Watermelon Lemonade and Pineapple Mango Jalapeño. Discover how to make these refreshing pops for your family and friends in the comfort of your home and keep cool during the summer.

For the audio description version of this video, click here.

Watermelon Lemonade Ice Pop

Watermelon Lemonade Ice Pop

Recipe yields 16 4 oz. ice pops

Ingredients

1 cup lemon juice
5 cups watermelon juice, fresh
1/4 oz. whole leaf basil
1 cup diced seedless watermelon
1/2 cup simple syrup

Method & Technique

Dice the watermelon into 1/2 inch pieces
Mix all ingredients
Portion mixture into ice pop molds. Ensure about 1/2 oz. of diced watermelon in each mold
Freeze until solid

Ginger Peach Ice Pop graphic

Ginger Peach Ice Pop

Recipe yields 20 4 oz. ice pops

Ingredients

5 lb. diced peaches
2 cup vanilla yogurt
1/8 cups sliced ginger
2 cup peach nectar
1/2 cup lemon juice
3/4 cup local honey

Method & Technique

Purée all ingredients in a blender
Portion mixture into ice pop molds
Freeze until solid

Pineapple Mango Jalapeno Ice Pop graphic

Pineapple Mango Jalapeño Ice Pop

Recipe yields 20 4 oz. ice pops

Ingredients

1/2 cup coconut milk
1 ½ cup vanilla yogurt
2 ¼ cup diced mango
2 frozen bananas
1 ½ tbsp lime juice
1 cup diced pineapple
1 sliced jalapeño

Method & Technique

Slice the jalapeño very thin, preferably on a mandoline. Yields about 60 slices per jalapeño
Purée all other ingredients in a blender except the jalapeño slices
Fold in the jalpeño slices and freeze in ice pop molds. Include at least three slices of jalapeño per mold. Freeze until solid

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