Ices, Ice Creams and Frozen Desserts

Balsamic Strawberries Ice Pops

From Next Stop, Calcutta

Makes 5 rocket mold popsicles

I LOVE the combination of good balsamic vinegar and strawberries.  This is my version in frozen form!

  • 2 cups sliced strawberries, and a heaping ½ cup diced (about ¼”) strawberries
  • 2 TBSP sugar, plus ½ tsp for the diced berries
  • 2 TBSP balsamic vinegar, and if you have some aged good stuff, use that
  • Pinch salt
  • ½ tsp vanilla extract

Mix the sliced strawberries, balsamic vinegar, salt and 2 TBSP sugar together and put in the blender. Set aside. Add the ½ tsp sugar to the diced strawberries and set aside. Let both mixtures macerate for an hour.

Puree the strawberry balsamic mixture in the blender. Let it go on high for a few minutes – you want to grind up the strawberry seeds as much as possible. When the mixture is smooth, put into a 2-cup measuring cup and mix in the diced strawberries. Pour into popsicle molds and freeze until solid. Calories: approx. 60 per pop.

Honeydew Lime Popsicles

Adapted from a recipe from Gourmet, July 2004

One of my favorite things to do with ripe honeydew is squeeze some lime over and sprinkle with a little coarse salt. I found these online and they are the frozen popsicle version of that. The number of pops you get will depend on the size of your molds. I get 6-8 pops out of this recipe.

  • ¼ cup sugar (superfine works well here since it won’t be cooked)
  • ¼ cup water
  • 4 cups cubed honeydew melon (from about a 3 ½ lb honeydew)
  • 2/3 cups fresh lime juice
  • Some coarse salt for sprinkling

Dissolve sugar in water by stirring (if you are using superfine) or heating and cooling (if you are using regular sugar). Puree half of the melon and half of lime juice in a blender until smooth. Add syrup, salt and remaining melon and lime juice and puree smooth. Force puree through a fine-mesh sieve into a 2-quart glass measure or bowl, pressing on solids and then discarding them.

Pour mixture into molds and freeze until slushy, about 2 hours. Insert sticks, then freeze until completely hardened, about 6 hours. Calories: 35-45 per pop, depending on size.

Lemon-Buttermilk Ice Pops

From Bon Appetit, July 2002

Makes 8 pops

  • ¾ cups superfine sugar
  • 5 TBSP fresh lemon juice
  • 2 TBSP finely grated lemon zest
  • Pinch of salt
  • 1 2/3 cups buttermilk

Whisk sugar, lemon juice, zest and salt in a 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about ¼ to 1/3 cup capacity.) Cover and freeze until firm, at least 4 hours and up to 5 days. Calories: 115 per pop.


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