Gourmet Ice Pops (4 Ways) Recipe

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Gourmet Ice Pops (4 Ways)
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Ingredients
19
Count
Nutrition
499
Calories
Total time
4
Minutes
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Ingredients:

Directions:

  1. To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and 1/2 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat and cool.
  2. Puree raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to squeeze all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside.
  3. Process the jalapeno pepper in a food processor until minced. Measure out 1/2 cup of the cooled simple syrup, add to the processor and pulse until pepper is completely pulverized.
  4. Mix pepper syrup with raspberry-lime puree. Stir in cold water to make 2 cups; stir well to combine. Pour mixture into ice pop molds and freeze at least 4 hours or until solid.
  5. To Make LEMON-BASIL ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
  6. Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
  7. To Make GRAPEFRUIT-MINT ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear mint leaves, stir into syrup and allow to steep in syrup for two hours.
  8. Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice. Pour into ice pop molds and freeze for at least 4 hours or until solid.
  9. To Make ICED-TEA POPS WITH FRUIT: Process fruit and sugar for 30 seconds in a blender or food processor. If it foams, allow foam to settle. Blend in tea.
  10. Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 499.19 Kcal (2090 kJ)
Calories from fat 58.43 Kcal
% Daily Value*
Total Fat 6.49g 10%
Cholesterol 1.18mg 0%
Sodium 107.19mg 4%
Potassium 327.35mg 7%
Total Carbs 113.12g 38%
Sugars 99.52g 398%
Dietary Fiber 5.93g 24%
Protein 2.33g 5%
Vitamin C 55.1mg 92%
Vitamin A 0.5mg 16%
Iron 60mg 334%
Calcium 75.6mg 8%
Amount Per 100 g
Calories 99.82 Kcal (418 kJ)
Calories from fat 11.68 Kcal
% Daily Value*
Total Fat 1.3g 10%
Cholesterol 0.24mg 0%
Sodium 21.44mg 4%
Potassium 65.46mg 7%
Total Carbs 22.62g 38%
Sugars 19.9g 398%
Dietary Fiber 1.19g 24%
Protein 0.47g 5%
Vitamin C 11mg 92%
Vitamin A 0.1mg 16%
Iron 12mg 334%
Calcium 15.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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