Two cool popsicle recipes

Posted: July 12, 2012

Here are two cool and delicious popsicle recipes you can try at home from Jeanne Chang at Lil Pop Shop in West Philly.

For both recipes, if using pop molds with lids that include sticks or will hold sticks, divide the mixture among the molds.  Freeze until solid, about 5 hours.  If using unconventional molds, divide mixture among the molds and freeze for about 90 minutes to 2 hours until pops begin to set, then insert sticks and freeze until solid, about 3 1/2 to 4 hours. If using instant ice pop maker, such as Zoku, follow manufacturer instructions.

To unmold pops, dip the mold into warm water for a few seconds. Each recipe makes 8 to 10 pops, depending on mold .

Rosemary Peach Pops

ROSEMARY SIMPLE SYRUP

1 cup water

1 cup sugar

4-5 rosemary sprigs

Bring water, sugar and rosemary to a boil; turn off heat when sugar is dissolved. Steep rosemary in the liquid for 1 to 2 hours, depending on desired rosemary flavor. Strain rosemary and reserve syrup.  Cool to room temperature.  You will have extra syrup.

PEACH PUREE 

6 medium fresh, ripe peaches

1/3 cup water

Peel, chop and puree peaches with water. Combine 3 cups peach puree with 1?1/8 cup Rosemary Syrup.  

Follow above instructions to mold and freeze.

Avocado Coconut Pops

1/2 cup coconut milk

3/4 cup  water

1/2 cup sugar

2 small, ripe avocados

2 tablespoons lemon juice

Pinch of salt

Bring water and sugar to a boil in small saucepan until sugar is dissolved. Cool to room temperature.

Cut and remove pit from avocados.  Combine sugar-water mixture, coconut milk, lemon juice, salt and avocados in blender or food processor and puree until smooth.  

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