MANGO STRAWBERRY + BLUBERRIES AND CREAM POPSICLES

2014-07-14 13.09.10

VIBES: Blood Orange “Bad Girls”

I know Im OD’ing on ice pops lately, but its summer, and theres so much great fruit. And certain ‘houseguests’  keep devouring them as soon as I make them, so theres always room for a new batch. Here are this weeks pops. Pretty, no?

MANGO + STRAWBERRY PALETAS

-2 Fresh Mangos, peeled and chopped into chunks
-Handful of strawberries sliced
-Sugar to taste
-Juice of 1/2 lime

Puree chopped Mango with lime juice and sugar. Add mixture to molds and slide the strawberry slices to the edges of the mold. Place them on the edges of the mold. Freeze for 1 hour then insert popsicle sticks. Freeze for another 3-4 hours and then unmold. Wrap in wax paper and store in freezer.

BLUBERRIES AND CREAM PALETAS

-1 pint of fresh blueberries, rinsed, stems removed
-1/4 cup of cream
-Juice of 1/2 lemon
-sugar to taste

Puree Blueberries, lemon juice and sugar in blender. Adjust sugar to desired sweetness. Note that Blueberries will freeze a bit sweeter than how they taste in the puree. Strain blueberry puree through a fine mesh sieve to remove skins. Meanwhile drizzle a bit of cream down into the sides of the molds. It should collect at the bottom. Mix remaining cream into blueberry puree, be careful not to mix too much, the streaky effect is what you’re looking for. Carefully pour mixture into molds. Mix with a chopstick or knife to get desired streaky look. Freeze for 1 hour then insert popsicle sticks. Return to freezer for another 3-4 hours and then unmold. Wrap in wax paper and store in freezer.

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PINEAPPLE MINT + BLUEBERRY CARDAMOM PALETAS

VIBES: Ghostface “Biscuits” 

As soon as summer arrives, there is a steady supply of homemade ice pops in my freezer. I like combining ingredients to create new flavors. I had these Pineapple “Mojito” pops at a farm market yesterday, so here they are. I love the combo of blueberry and cardamom, this recipe is inspired by a pop in the Peoples Pops cookbook.

PINEAPPLE MINT PALETAS

-1/2 a  fresh pineapple, cored and chopped coarsely
-Juice of 1/2 lemon or lime
-3-4 TBSP simple syrup
-Handful of fresh mint leaves

Cut, core and chop pineapple. Heat simple syrup and mint leaves in a saucepan on the stove, reserving 2 fresh mint leaves to the side for use later. As soon as its about to boil remove from heat and let the mint steep in the simple syrup. After about 5 minutes strain and discard mint leaves from simple syrup.. Put pineapple (reserve a few chunks to add to pops), remaining 2 fresh mint leaves, lemon juice and simple syrup into a blender and blend until smooth. Pour mixture into ice pop molds and add reserved pineapple chunks. Leave 1/4 inch of space at the top of the molds for expansion. Freeze for 1 hour then insert sticks. Return to freezer for another 3-4 hours then unmold and enjoy!

BLUEBERRY CARDAMOM PALETAS

-1/8 TSP ground cardamom
-1/4 cup simple syrup
-1 Pint fresh blueberries
-Juice of 1/2 Lemon

Heat simple syrup and cardamom in a saucepan on the stove. As soon as its about to boil remove from heat and let the cardamom steep in the simple syrup. As soon as the syrup is cool, combine blueberries, cardamom simple syrup and lemon in blender. Blend until smooth. Adjust sweetness (add more simple syrup if needed). Strain mixture through a fine mesh sieve to filter out the blueberry skins. Pour strained mixture into ice pop molds, Leave 1/4 inch of space at the top of the molds for expansion. Freeze for 1 hour then insert sticks. Return to freezer for another 3-4 hours then unmold and enjoy!

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STRAWBERRY PALETAS


VIBES: LUKE JAMES – STRAWBERRY VAPORS

Strawberry Paletas. Because I wish I was in Tulum right now.

STRAWBERRY PALETAS (ICE POPS) Adapted from Peoples Pops Recipe.
-One pound of fresh strawberries ends trimmed (4 cups)
-3/4 cup simple syrup*
-2 TBSP fresh squeezed lemon juice
-Zest of one large lemon

Slice three to four strawberries into thin strips. Puree the remaining strawberries in a blender. Use as much simple syrup (sugar) as you prefer. If your strawberries are sweet enough, you may not need any. You should have about 2 cups puree. You can sift the seeds out in a mesh strainer, or leave them in for a more rustic pop. Add simple syrup, lemon juice and lemon zest. Adjust sweetness to taste. Pour the mixture into ice pop molds. Add strawberry slices. I use these molds. Leave about 1/4 inch of space at the top of the molds for expansion during freezing. Freeze for about 1 hour, then insert ice pop sticks- this helps them freeze straight. Freeze for another 4-5 hours or until solid. To unmold, run under warm water. Wrap pops in wax paper or plastic bags for storage or serve immediately. Pops will keep for about 2 months before losing flavor.

*To make simple syrup, dissolve equal parts sugar and water in a pan over medium heat. As soon as the sugar dissolves remove from heat. Be careful not to burn the sugar. You can make a large batch and store in the fridge for use with recipes, iced coffees, iced teas, etc. NOTE: For this recipe you would use 3/4 cup water and 3/4 cup sugar.