Frozen Strawberry Pops:
Sugar or Simple Syrup:
1/2 cup (100 grams) granulated white
sugar
1/2 cup (120 ml) water
2 long strips of lemon zest
Strawberry Puree:
1 - 20 ounce bag (570 grams) of frozen
unsweetened strawberries
1 cup (240 ml) lemonade, limeade,
orange or apple juice
Note: You can also make a
strawberry puree from fresh strawberries. Simply place 2 cups
strawberries, cut into pieces, into your food processor and process
until the strawberries are pureed.
Frozen Raspberry Pops:
Sugar or Simple Syrup:
1/2 cup (100 grams) granulated white
sugar
1/2 cup (120 ml) water
2 long strips of lemon zest
Raspberry Puree:
12 ounce bag (340 grams) frozen
raspberries (unsweetened)
3/4 cup (120 ml)
lemonade, limeade, orange or apple juice
Note: You can also make a
strawberry puree from fresh strawberries. Simply place 2 cups
raspberries into your food processor and process until the raspberries.
Strain to remove seeds.
Frozen
Strawberry Pops:Place the sugar, water, and lemon strips in a small
saucepan and bring to a boil. Let the mixture boil for about one minute or
until the sugar dissolves.Remove from heat and let cool.Remove
lemon strips. The sugar syrup can be made and stored in the refrigerator
for up to a week.
Meanwhile, thaw
the unsweetened frozen strawberries.Once thawed, place the
strawberries in the bowl of your food processor or blender.Process the
berries until they are pureed.You should have about 1 1/4 cups of puree.
Combine the sugar syrup,
strawberry puree,
and fruit juice.Pour the mixture into molds and freeze for about 10-12
hours (or overnight).
To Make Frozen Raspberry Pops:Place the sugar, water, and lemon strips in a small
saucepan and bring to a boil. Let the mixture boil for about one minute or
until the sugar dissolves.Remove from heat and let cool. Remove
lemon strips.The sugar syrup can be made and stored in the refrigerator
for up to a week.
Meanwhile, thaw
the unsweetened frozen raspberries.Once thawed, place in the bowl
of your food processor or blender.Process the berries until they are
pureed.Place in a fine meshed strainer suspended over a bowl and gently
press the berries with the back of a spoon to
remove the seeds.To the puree add the sugar syrup and fruit juice.Pour the mixture into molds and freeze for about 10 to 12 hours (or overnight).
Makes about 6 fruit pops
(depending on the size of your molds). Preparation time 30 minutes.
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Toronto: Cottage Life Books, 2004.
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