Temps de préparation:
10 minutes
Temps de cuisson:
0 minutes
Ingrédients:
- The most basic ice pop uses any kind of fruit juice - just freeze using an ice mold (or see below for alternatives) and add a popsicle stick! Try orange, pineapple, lemonade, limeade, mango, apricot, grape, apple, etc. Try mixtures such as watermelon and strawberry, pineapple and mango, experiment!
- Small fresh fruit chunks can be added to any of the fruit juices - strawberries, raspberries, mango, blueberries, kiwi, and others add extra texture and colour
- For a creamier popsicle, use pureed fruit (either frozen or fresh). The unfrozen mixture should be slushy but easily poured. You can even add some vegetables - use one that are fairly sweet like beets or carrots, or sneak in some pureed kale or spinach to a green apple or kiwi popsicle!
- For an even creamier popsicle, add a dairy or yogurt or alternate such as soy or coconut milk to the pureed fruit.
- Optional - a little sweetener (sugar, honey, etc.) can be added very sparingly for mixtures that are not sweet enough.
Équipment:
Ice pop mold with slots for sticks
Small paper or plastic cups, ice cube tray, small baking tins
Instructions:
- For pureed pops, blend until slushy but still pourable
- Freeze for 4-6 hours. If not using a mold with slots for sticks, add the sticks at about two hours when the mixture is semi-frozen.
- To loosen, run some warm water on the outside of the mold
Alternatives
Layer several kinds of pureed fruits and/or creamy layers, for colour and taste interest. Examples - strawberry and banana, strawberry and pineapple, mango and raspberry, green apple and grape, pineapple and coconut milk, etc.
Portion (s):
1/2-1 cup
Diète spéciale:
Groupes alimentaires:
Manipulation des aliments:
Source de reconnaissance:
Created for Leisure Information Network, inspired by numerous recipes
Source Lien:
Rendement:
Depends on quantities used