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Frozen Fruit Pops Tested Recipe
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Although the first frozen
fruit confections on a stick (called the "Hokey Pokey") were sold as early as
1872, it wasn't until 1923 that they became well known. That year a man named
Frank Epperson applied for a patent on the first frozen fruit on a stick, called
the "Epsicle". As with many inventions, the 'Epsicle' came about by accident
on a cold New Jersey morning.
The story goes that Frank Epperson had made a
glass of lemonade from a prepared powder and had accidentally left the glass,
with a spoon in it, on the windowsill overnight. The next morning he
discovered that the lemonade had frozen into a solid mass. After running
the glass under hot water he removed the frozen lemonade from the glass by
holding onto the spoon, and it was then he realized he had a new invention. Once the patent for his "Epsicle" was issued he eventually sold it to the Joe Lowe
Corporation (now called Popsicle Industries) who renamed the frozen fruit on a
stick the "Popsicle".Making your own frozen fruit
pops is quite easy as it only involves adding a sugar syrup and some fruit juice to a berry puree (sauce)
and then pouring this mixture into molds. Once the pops are frozen you
will find they have an intense fruit flavor that rivals anything you can buy.
While I personally like the flavor of the strawberry and raspberry pops, you can also make
other flavors by making purees from
blueberries and/or blackberries, to name a few. Once the sugar syrup has been added to
the puree
(before adding the fruit juice) you could use this mixture not only for these
pops, but also as a sauce to pour over ice cream or
to add to sparkling water or
wine. Use whatever fruit
juice your family enjoys, whether that is apple juice, orange juice, lemonade or
even limeade. For this recipe I have used store bought juice. You might
also like to try using a sparkling water or wine for an adult version of the
fruit pops.
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Frozen
Strawberry Pops: 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 unsweetened frozen strawberries. Once thawed, place the
strawberries in the bowl of your food processor or blender. Process the
berries until they are pureed. You should have about 1 1/4 cups of puree.
Combine the sugar syrup,
strawberry puree,
and fruit juice. Pour the mixture into molds and freeze for about 10-12
hours (or overnight).
Makes about 6 fruit pops
(depending on the size of your molds).
To Make Frozen Raspberry Pops:
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 unsweetened frozen raspberries. Once thawed, place in the bowl
of your food processor or blender. Process the berries until they are
pureed. 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. To the puree add the sugar syrup and fruit juice.
Pour the mixture into molds and freeze for about 10 to 12 hours (or overnight).
Makes about 6 fruit pops
(depending on the size of your molds). Preparation time 30 minutes.
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Toronto: Cottage Life Books, 2004.
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Frozen Strawberry Pops:
Sugar or Simple Syrup:
1/2 cup (100 grams) granulated white
sugar
1/2 cup (120 ml) water
2 long strips of lemon zest
Strawberry Puree:
1 - 20 ounce bag (570 grams) of frozen
unsweetened strawberries
1 cup (240 ml) lemonade, limeade,
orange or apple juice
Note: You can also make a
strawberry puree from fresh strawberries. Simply place 2 cups
strawberries, cut into pieces, into your food processor and process
until the strawberries are pureed.
Frozen Raspberry Pops:
Sugar or Simple Syrup:
1/2 cup (100 grams) granulated white
sugar
1/2 cup (120 ml) water
2 long strips of lemon zest
Raspberry Puree:
12 ounce bag (340 grams) frozen
raspberries (unsweetened)
3/4 cup (120 ml)
lemonade, limeade, orange or apple juice
Note: You can also make a
strawberry puree from fresh strawberries. Simply place 2 cups
raspberries into your food processor and process until the raspberries.
Strain to remove seeds.
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