I know there are a lot of pictures in this post, but there's a story behind them. We got these popsicle molds at Ikea the other day, and Luke was excited to try them out. We found this recipe at www.joyofbaking.com.
Luke said they were "not too crunchy; just kind of soft." He liked them:
Tag didn't get to try them the first day (here he is saying, "Good, Luke?")...
because he didn't eat any of his sweet potatoes or green beans. I only required two bites of each!
Wes made sure no food was wasted. He finished off Tag's potatoes. The kid loves to eat!
Alright, enough of that. Here's the recipe:
For Strawberry Pops:
Sugar or simple syrup:
1/2 c. white sugar
1/2 c. water
2 long strips of lemon zest
Strawberry puree:
1-20 oz. bag frozen, unsweetened strawberries
1 c. lemonade, limeade, orange or apple juice
For Raspberry Pops:
Same recipe for simple syrup as above.
1-12 oz. bag frozen unsweetened raspberries (we used a mix of frozen blackberries, raspberries, and blueberries b/c that's what we had in the freezer).
3/4 c. lemonade, limeade, orange or apple juice
Place the sugar, water, and lemon strips in a small saucepan and bring to a boil. Let the mixture boil for about one minute or until the sugar dissolves. Remove from heat and let cool. Remove lemon strips. The sugar syrup can be made and stored in the refrigerator for up to a week.
Meanwhile, thaw the frozen berries. Once thawed, place them in a food processor or blender. Process the berries until they are pureed. You should have about 1 1/4 cups of puree. For raspberries, place in a fine meshed strainer suspended over a bowl and gently press the berries with the back of a spoon to remove the seeds (I didn't have a strainer fine enough, so I skipped this). To the puree add the sugar syrup and fruit juice. Pour the mixture into the molds and freeze for about 10 to 12 hours or overnight.
Sugar or simple syrup:
1/2 c. white sugar
1/2 c. water
2 long strips of lemon zest
Strawberry puree:
1-20 oz. bag frozen, unsweetened strawberries
1 c. lemonade, limeade, orange or apple juice
For Raspberry Pops:
Same recipe for simple syrup as above.
1-12 oz. bag frozen unsweetened raspberries (we used a mix of frozen blackberries, raspberries, and blueberries b/c that's what we had in the freezer).
3/4 c. lemonade, limeade, orange or apple juice
Place the sugar, water, and lemon strips in a small saucepan and bring to a boil. Let the mixture boil for about one minute or until the sugar dissolves. Remove from heat and let cool. Remove lemon strips. The sugar syrup can be made and stored in the refrigerator for up to a week.
Meanwhile, thaw the frozen berries. Once thawed, place them in a food processor or blender. Process the berries until they are pureed. You should have about 1 1/4 cups of puree. For raspberries, place in a fine meshed strainer suspended over a bowl and gently press the berries with the back of a spoon to remove the seeds (I didn't have a strainer fine enough, so I skipped this). To the puree add the sugar syrup and fruit juice. Pour the mixture into the molds and freeze for about 10 to 12 hours or overnight.
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