The summer heat is taking a lot of energy out of all of us. (Just remember that come January.) Here is how to give yourself a little cooling that tastes great, you can make at home and won't do any damage to your daily calorie intake.
Ice Pop Basics
Follow 4 simple steps to make your ice pops:
1. Mix. Pick your base, then stir in your favorite flavorings. Water-based drinks like tea, fruit juice and lemonade tend to freeze harder than yogurt, pudding and smoothies, so for a softer ice pop, mix them with simple syrup. Boil 1 part water with 1 part sugar (or sugar substitute) until it dissolves, transfer to a heat-proof bowl and chill until ready to use.
2. Mold. Pour or spoon your mix into the molds of your choice. Store-bought molds come in a variety of shapes, but wax-lined kitchen cups or clean yogurt containers work just as well. When filling your molds, leave a little room at the top to allow for expansion during freezing.
3. Freeze. Put your ice pops in the freezer until they get slushy (about 1 hour) then carefully slide wooden craft sticks into their centers. If time’s tight, try this foolproof freeze-and-go method: Fill molds, put a plastic spoon in the center of each, then lean the handle against the side. Freeze pops for 4-6 more hours, until frozen through.
Tip: For more flavor in every lick, try striped pops. Start with a layer of one flavor, freeze for an hour, then pour a different mix on top. Repeat until the molds are full.
4. Reveal. To easily release your ice pops, run the bottom of the molds under warm water for a couple seconds. If you used kitchen or yogurt cups, cut a slit towards the top, then peel away the container.
Yummy Flavoring Ideas
From coffee to pudding, you can freeze just about anything! Experiment with your favorite ingredients, or try:
* Lemon Yogurt: Combine plain Greek yogurt with lemon juice and zest, to taste, then sweeten with sugar or honey as desired. For added color and flavor, press whole fresh blueberries or raspberries into yogurt-filled molds.
* Fruit & Cream: Bring out the kid in everyone with ice pops inspired by the classic novelty. Puree 1 pound of peeled seedless oranges or hulled strawberries, then strain into a mixing bowl. Whisk in 1/4 cup heavy cream and sugar to taste.
* Tropical Delight: In a blender, puree simple syrup with pineapple, mango, kiwi, papaya or passion fruit. Up the exotic feel with a splash of coconut milk or pomegranate juice concentrate.
Sweet & Salty: Prepare boxes of chocolate and caramel pudding mix according to package directions, adding about 1 teaspoon of salt to the caramel pudding. Chill both completely, then make striped ice pops with them.
Tip: We love the texture that chunks of fruit give these frozen treats, but for a smoother finish, strain your puree through a fine-mesh sieve.
Frozen Watermelon Granita
INGREDIENTS
7 cups watermelon, seeded and chopped (look for a large 4-5 lb. watermelon)
1/2 cup sugar
2 tablespoons lemon or lime juice
Pinch of salt
Lemon or lime slices, to garnish
INSTRUCTIONS
1. Working in batches, purée 2 or 3 handfuls of watermelon in a food processor or blender at a time until smooth.
2. Measure 4 cups puréed watermelon and transfer into a large mixing bowl.
3. Add sugar, citrus juice and salt, whisking until sugar dissolves.
4. Pour mixture into 13”x9” pan and place in freezer for approximately 45 minutes, or until the edges begin to ice.
5. Remove pan from freezer and whisk mixture again. Return to freezer and let sit an additional 45 minutes, or until mixture becomes slushy.
6. Remove pan from freezer again and whisk once more. Return to freezer and let sit 3 hours, or until mixture is solid. Keep frozen until ready to serve (up to one day in advance).
7. To serve, scoop granita into bowls or glasses. Garnish with a wedge of fresh watermelon.
Ice Cream Maker Method:
After step 3, chill the mixture for several hours in the refrigerator. Then, pour it into your ice cream maker and freeze according to the manufacturer’s instructions.
Tip: Instead of the usual bowl, consider serving this beautiful, bright pink granita in something transparent and not-so-expected. Try scooping it into a decorative drinking glass, goblet or old-fashioned mason jar.
Recipes are from: Homemadesimple.com
