Ice Pops Food

ICE POPS

Steps:

• Dissolve gelatin, soft drink mix and sugar in boiling water. Stir in cold water and pour into popsicle molds or small plastic drinking cups. Add popsicle sticks when firm but not frozen completely; freeze until hard.

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

GOURMET ICE POPS--POPSICLES (6 WAYS)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
• To Make FROZEN YOGURT POPS WITH BLACKBERRIES: Rinse the lemon, then peel it, scraping off the white pith. (This recipe uses only the peel, so save the lemon for a different use.).
• Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
• Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
• Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
• Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
• If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
• If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer's instructions.
• To Make SPICY PINEAPPLE ICE POPS: Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
• Finely dice 1-1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
• Divide the blended mixture among the molds, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.).
• Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
• If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.

FRESH FRUIT ICE POPS (ICE LOLLIES)

Steps:

• Peel Mangos, remove stone and dice. For pineapple remove skin, chop into chunks, for strawberries hull and quarter.
• In a food processor puree the chosen fruit, adding icing sugar and cranberry juice.
• Pulse for 30 seconds.
• Pass mixture through a sieve until pulp is left. Discard pulp.
• Pour mixture equally into ice lolly moulds and freeze (about 24 hours).
• Then enjoy.

NEAPOLITAN ICE POPS

Steps:

• In a large bowl, whisk together yogurt, cream, sugar, and vanilla until sugar dissolves, about 2 minutes. In a small bowl, whisk together 1 cup vanilla mixture and cocoa powder until smooth; transfer to a quart-size zip-top bag. In a food processor, combine 1/2 cup vanilla mixture and strawberries. Puree until smooth, 1 to 2 minutes; transfer to a liquid measuring cup. Transfer remaining vanilla mixture to another quart-size zip-top bag.
• With scissors, snip a 1/2-inch hole in one corner of bag with cocoa mixture and pipe into eight 3-ounce ice-pop molds, dividing evenly. Gently tap molds on a work surface to smooth (wiping away any smudges on sides with a paper towel if desired). With scissors, snip a 1/2-inch hole in one corner of bag with vanilla mixture and pipe an even layer over chocolate mixture, dividing evenly. Gently tap molds on work surface to smooth (wiping sides if desired). Top with strawberry mixture. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).

JELL-O® ICE POPS

Steps:

• Place 1 (5-oz.) paper cup at an angle in each of 12 muffin pan cups.
• Bring 1 cup water to boil. Combine dry strawberry gelatin mix and 1/3 cup sugar in medium bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in 1-1/3 cups of the remaining water. Pour into paper cups.
• Freeze 1-1/2 hours or until gelatin is almost firm. Stand wooden pop stick or plastic spoon in center of each cup for the handle.
• Combine dry blue gelatin mix and remaining sugar in separate medium bowl. Bring 1 cup of the remaining water to boil. Add to blue gelatin mixture; stir 2 min. until gelatin is completely dissolved. Stir in remaining water. Straighten cups to stand level in muffin pan. Slowly pour blue gelatin over strawberry gelatin layers in cups.
• Freeze 3 hours or until firm. Remove pops from cups before serving.

ICE POPS BASE FORMULA

Steps:

• Blend blueberries, water, honey, and lemon juice in a blender until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
• Pour mixture into eight 3-ounce ice pop molds or paper cups. Insert sticks into molds. Freeze, 8 hours to overnight.