Perfect
Pops
50
One-of-Kind Popsicles
By:
Charity Ferreira
Published byChronicle Books;
May, 2011; ISBN 9781452101927; Hardcover
Copyright © 2011
Submitted to MyShelf.Com
August 2011
| Pops
are summer's freshest frozen treats, and they're showing
up in all the best places, from farmers markets to fine
dining restaurants. The perfect way to make the most of
ripe fruit is by suspending it in sweet ice, but Perfect
Pops takes popsicles beyond fruit and juice. With 50 recipes
for popsicles in creative, of-the-moment flavors, this
book includes creamy pops, fancy pops reminiscent of nostalgic,
luscious desserts such as chocolate pudding, and alcohol-spiked
pops for adults. Techniques for making striped, swirled,
layered and creamy-centered pops dipped in chocolate make
this book a charming resource for mothers and crafters
looking for easy kitchen projects with delicious results! |
 Blackberry–Iced
Tea Pops
This
pop tastes like fruit and iced tea, all at once. If
you like, add 3 or 4 fresh mint leaves to the tea when
brewing it.
1
cup blackberries (about 6 ounces)
2 cups strong black tea such as Darjeeling or Earl Grey,
cooled
5 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice
In
a blender, purée the blackberries until smooth.
Pour through a fine-mesh strainer into a large bowl,
pressing the pulp with a flexible spatula to extract
as much juice as possible. Discard the solids. Whisk
in the tea, sugar, and lemon juice until well combined.
Pour
the mixture into ice pop molds and insert sticks. Freeze
until firm, at least 6 hours or up to overnight.
To
unmold the pops, run hot water over the outsides of
the molds for a few seconds, then gently pull the sticks.
Makes
6 to 8 pops
|
 Mexican
Papaya Agua Fresca Pops
A
touch of honey adds an untraditional but delicious note
to this icy thirst-quenching pop. Mexican papayas, which
are much larger than the Hawaiian variety, have dense,
juicy flesh and a beautiful bright, reddish-orange color.
4
cups cubed Mexican papaya (from about 2 pounds fruit)
3/4 cup water
3 tablespoons sugar
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
Pinch salt
Place
the papaya in a food processor and purée until
smooth. Transfer to a large bowl and whisk in the water,
sugar, honey, lime juice, and salt.
Pour
the mixture into ice pop molds and insert sticks. Freeze
until firm, at least 6 hours or up to overnight.
To
unmold the pops, run hot water over the outsides of the
molds for a few seconds, then gently pull the sticks.
Makes
6 to 8 pops
|
 Prosecco–Rose
Petal Pops
If
I were hosting a swanky rooftop engagement party on a
hot summer evening, I’d make these refreshing, not-too-sweet
ice pops. You’ll need to let the Prosecco get flat
in the refrigerator before making the pops. If you’re
in a hurry, decant it into a large bowl, and it will turn
flat faster. Be sure to use food-safe rose petals that
haven’t been sprayed with pesticide.
1
cup white grape juice
1 cup cold, flat Prosecco
1/3 cup rose water
1 1/2 teaspoons freshly squeezed lemon juice
About 30 red rosebud petals, rinsed
In
a large bowl, stir together the grape juice, Prosecco,
rose water, and lemon juice. Fill ice pop molds about
one-third full. Drop two or three rose petals into each
mold and freeze until set, about 30 minutes.
Fill
the molds another third of the way full and drop two or
three more rose petals in each mold. Insert sticks. Freeze
until set, about 30 minutes. Fill all the way with the
remaining Prosecco mixture and drop two or three more
rose petals into each mold. Freeze until set, at least
8 hours or up to 1 week.
To
unmold the pops, run hot water over the outsides of the
molds for a few seconds, then gently pull the sticks.
Makes
6 pops
|
 Author
Charity
Ferreira is the author
of Brittles, Barks & Bonbons and
Ice Cream Treats.
She lives in Oakland, California.
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