Raspberries & Cream Ice Pops
Photo: Jennifer May
Dribble a little extra cream down one side of the pop mold (don't overdo it–a teaspoon is plenty). The cream will drip down and collect at the bottom of the mold, and when you pour in the raspberry mixture the swirly effect is gorgeous. When Martha Stewart had one of these she said that it was the best pop she'd ever tasted.
This recipe is from the fantastic book People's Pops!
This recipe is from the fantastic book People's Pops!
ingredients: Add all to shopping list
1 lb (4 cups) raspberries
2/3 cup simple syrup
1/2 cup heavy cream
2/3 cup simple syrup
1/2 cup heavy cream
directions:
1. Purée the raspberries in a food processor or smash with a potato masher. Transfer them to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir well and taste; significant seasonal variation in raspberries means the sweetness of your mixture may need tweaking. Add the cream and stir very, very minimally. The swirl effect in the finished pop is an aesthetic (and gustatory) effect really worth trying to achieve, and the act of pouring the cream into the molds will do a lot to homogenize the mixture, so don’t overmix it.
2. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.
KITCHEN COUNTER:
Makes 10 pops.
Reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
