Gourmet Ice Pops (4 Ways) |
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Prep Time: 4 Minutes Cook Time: 0 Minutes |
Ready In: 4 Minutes Servings: 6 |
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Adding as I get them. Ingredients:
1/2 cup sugar |
1/2 cup hot water |
12 ounces fresh raspberries, washed |
3 tablespoons fresh lime juice |
1 small jalapeno pepper, seeds and membrane removed |
additional cold water |
1 cup granulated sugar |
1 cup hot water |
1/4 cup fresh sweet basil leaves or 1/4 cup thai basil |
1 1/4 cups cold water, divided |
1/2 cup fresh lemon juice |
additional cold water |
1 cup granulated sugar |
1 cup cold water |
1/4 cup fresh mint leaves |
2 cups unsweetened grapefruit juice |
3/4 cup fruit (fresh fruit or canned drained) |
3 tablespoons granulated sugar |
1 1/2 cups fresh brewed double-strength tea, cooled |
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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