PINK MOJITO POPSICLES
Makes 6 Pops
2/3 cup (5 1/2 oz) water
3 tablespoons sugar
7 fresh mint leaves
1 cup + 2 tablespoons (9 oz) pure pink grapefruit juice (store-bought or about 2 grapefruits, juiced)
Make the mint syrup
In a small saucepan over medium–low heat, combine the water, sugar, and fresh mint leaves. Bring to a simmer, cover, reduce heat to low, and continue to simmer for about 5 minutes. Remove from heat. Using a fine mesh sieve, strain the mixture into a medium bowl.Refrigerate until cool.
Make the pop base
Stir together the cooled mint syrup and grapefruit juice. When juicing grapefruit, remove as much as the rind and inner white pith as possible to prevent bitter tasting juice.
Assemble the pops
- Insert sticks into the pop maker molds and pour the pop base until you reach the fill line.
- Let freeze completely, then remove pops and enjoy!
CARAMEL APPLE POPSICLES
Yields 6 PopsIngredients
8 ounces apple cider
4 tablespoons caramel sundae syrup; at room temperature
4 tablespoons Greek vanilla yogurt
6 thin apple slices (approximately 1/8 inch thick) optional
Make the caramel apple base
In a medium bowl, whisk together the apple cider, caramel syrup, and yogurt until thoroughly combined and smooth.
Assemble the pops
Stick the apple slices to the walls of the pop maker molds. Insert sticks and pour the caramel apple base until you reach the fill line. Let freeze completely, then remove the pops and enjoy!
STRAWBERRY LEMONADE POPS
1 cup lemonade
4 oz hulled strawberries
1. Add lemonade and strawberries to a blender and puree until smooth. Strain through a mesh sieve into a measuring cup, using a spoon to push it through faster. If the mixture is foamy, let it sit for 20 minutes to settle down. Then give it a gentle stir before assembling pops.
2. Insert sticks and pour the strawberry lemonade blend into molds until you reach the fill line. Let freeze completely, then remove the pops with and enjoy!