Another Broiler Day....Another Cool Recipe
I love Sunset. It is my dream magazine...I take a look at the home projects you can do at home or all the fabulous off the beaten trail travel adventures they often hightlight...and I dream. As another broiling day is taking place (100+) I'm yet again attracted to something cool....
5 pops packed with fresh summer flavor by Elaine Johnson
PREP TIME: 10 to 15 minutes, plus at least 3 hours to freeze
MAKES: 6 to 8 pops
NOTES: Use juice bar or pop molds with a ¼- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Beyond the widely available standard molds that we used for the pops at right, we had fun with Cuisipro’s Rocket Pop molds ($14 for a set of six; http://www.kitchenshop.com/ or 888/834-2511), which have individual containers that lift out.
1. Pour fruit mixture (recipes at right) into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1½ to 2 inches of each sticking out. Set molds in freezer, making sure they’re level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
2. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
Layered Pops To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
1. Blackberry-Cardamom In a blender, whirl 3½ cups rinsed, drained blackberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Add ½ cup apple juice, 2 to 4 tablespoons sugar (to taste), and 1/8 teaspoon ground cardamom to purée; stir until sugar is dissolved.
2. Peach-Almond In a blender, whirl 3 cups sliced peeled ripe peaches, ¾ cup canned peach nectar, 1 to 2 tablespoons sugar (to taste), 1 tablespoon lemon juice, and 1/8 teaspoon almond extract until smooth.
3. Strawberry-Cream In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in ½ cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
4. Mango-Coconut In a blender, whirl 1¼ cups mango chunks (about 1 in., from 1 lb. fruit), ¾ cup canned coconut milk, 1 to 2 tablespoons sugar (to taste), and 1 tablespoon lime juice until smooth.
5. Raspberry-Orange In a blender, whirl 3 cups rinsed, drained raspberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Add 2/3 cup orange juice and 3 to 4 tablespoons sugar (to taste) to berry purée; stir until sugar is dissolved.