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Archive for May 27, 2017

TIP OF THE DAY: Make Patriotic Ice Pops

Red, White & Blue Ice Pops

Blueberry Yogurt Pop

Ice Pop Mold Substitute

[1] Patriotic ice pops for July 4th (photo courtesy Zulka minimally processed sugars). [2] If you’re buying new molds, we prefer “groovy” ones like this style, from Tovolo. The pop is bluebery-yogurt; hence, a lighter color than the pure, puréed berries in photo #1. [3] No molds? Use a loaf plan and slice the pops! Here’s how from Lynne at And Then I Do The Dishes.

 

If you have no plans this weekend, consider making something fun—like red, white and blue ice pops.

The vivid colors in these pops (photo #1) come from berries, strawberries and coconut milk. The berry purées can be made using either fresh or frozen berries.

Simply de-stem, wash and pat dry the fruits; then purée in the food processor [need we add, purée separately?).

If you’re serving them to a sophisticated crowd, you can get creative with herbs and spices, e.g.:

  • Add cayenne or red chile flakes to the strawberry layer.
  • Add ginger to the white layer.
  • Adding basil or mint to the kiwi or blueberry layer.
  •  
    You don’t want a hodgepodge, so flavor only one layer. Our personal favorite: heat in the red layer.

    If you don’t want to use coconut milk, substitute plain or vanilla yogurt. If you use vanilla, don’t add additional sweetener.

    RECIPE: RED, WHITE & BLUE ICE POPS

    Ingredients For 10 Ice Pops

  • 1 cup strawberry purée, cold
  • 1 cup coconut milk, cold
  • 1 cup blueberry purée, cold
  • ½ cup sugar
  • ½ cup water
  •  
    Plus

  • 10 compartment ice pop mold (or substitute)
  • 10 wood sticks (if molds don’t have individual handles)
  •  
    Preparation

    1. MAKE the simple syrup: Bring water and sugar to a simmer in a small saucepan. Stir until sugar is dissolved and let cool.

    2. ADD 1 tablespoon of simple syrup to each of the purées and the coconut milk. Stir well. Fill molds 1/3 of the way with the strawberry purée. Place the lid on the mold and and the wood sticks, letting them protrude about 1/2 inch above the top. Let freeze 40-50 minutes or until somewhat firm.

    3. REMOVE the lid of the mold and fill compartments another third of the way with the coconut milk mixture. Replace the lid, making sure all of the sticks are in place; freeze another 40-50 minutes.

    4. REMOVE the lid and fill the compartments with the blueberry purée. Replace the lid and freeze completely, at least 8 hours or overnight. When ready to serve…

    5. RUN cool water over the sides of the mold and carefully loosen each pop by gently pulling on the handle or the stick. Remove all pops. If not serving immediately, wrap individually in plastic wrap and store in a freezer bag.

     
    WHAT IF YOU DON’T HAVE POPSICLE MOLDS?

    A friend saves small yogurt cups for this purpose; but if you haven’t planned ahead, you can use small paper or disposable plastic cups.

    You can also use a loaf pan (photo #3) and slice the pops.

    Don’t forget the wooden sticks!
     
     
    ICE POP VS. POPSICLE

    Popsicle® is a trademarked name owned by Unilever’s Good Humor Division (here’s the history of the Popsicle and the Creamsicle®).

    Everything else should be called by the generic term, “ice pop.”

     
      

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