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To Make
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).
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Toronto: Cottage Life Books, 2004.
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