Burke Lauren - Ice Pops: Recipes for Fresh and Flavorful Frozen Treats

Ice pop molds are available in a variety of shapes and sizes, but you dont need to rely on special equipment to make the frozen treats. A variety of kitchen items can be used to mold ice pops into interesting, often whimsical, forms.

baking molds

Pour the pop mixture into small fluted or regular metal molds, cover, and freeze until partially firm, about 1 hour. Insert sticks, cover and freeze until completely firm, about 3 hours. Let the molds stand at room temperature for about 5 minutes, then pull on the sticks to unmold. If pops are stuck, quickly run the metal portion of the mold under warm water and pull on the sticks to remove the pops.

drinking glasses

Pour the pop mixture into drinking glasses, cover, and freeze until partially firm, about 1 hour. Insert sticks, cover, and freeze until completely firm, about 3 hours. Let the glasses stand at room temperature for about 5 minutes, then gently pull on the sticks to unmold. If the pops are stuck, quickly run the glass portion of the mold under warm water and pull on the sticks again to remove the pops.

bar-shaped molds

Line a loaf pan with parchment paper so it overhangs the sides. Pour the mixture into the pan, cover, and freeze until firm, about 3 hours. Lift out the mixture, and cut crosswise into 8 pieces. Insert the sticks if desired, using a knife to create a slit, and return to the freezer until solid, about 1 more hour.

cup-shaped molds

Pour the pop mixture into paper cups, cover, and freeze until partially firm, about 1 hour. Insert sticks, cover, and freeze until completely firm, about 3 hours. Peel the paper cup off of the pop to unmold.

silicone cupcake cups

Pour the pop mixture into silicone cake cups. Cover and freeze until partially firm, about 1 hour. Insert sticks, cover, and freeze until completely firm, about 3 hours. Carefully pull on the sticks to remove the pops.

ICE POPS

Conceived and produced by Weldon Owen Inc.
415 Jackson Street, Suite 200, San Francisco, CA 94111
Telephone: 415 291 0100 Fax: 415 291 8841
www.weldonowen.com

Copyright 2010 Weldon Owen Inc.

All rights reserved, including the right of reproduction in whole or in part in any form.

WELDON OWEN INC.

CEO and President Terry Newell
Senior VP, International Sales Stuart Laurence
VP, Sales and New Business Development Amy Kaneko
Director of Finance Mark Perrigo

VP and Publisher Hannah Rahill
Executive Editor Jennifer Newens
Editor Donita Boles
Associate Editor Julia Humes
Editorial Assistant Becky Duffett

Associate Creative Director Emma Boys
Art Director Alexandra Zeigler
Junior Designer Anna Grace

Production Director Chris Hemesath
Production Manager Michelle Duggan
Color Manager Teri Bell

Photographer Lauren Burke
Food Stylist Shelly Kaldunski
Prop Stylist Christine Wolheim

ISBN: 978-1-61628-142-7

ACKNOWLEDGMENTS
Weldon Owen wishes to thank the following people for their generous support in producing this book: Ara Armstrong, Judith Dunham, Sean Franzen, Lauren Harwell, and Lesli Neilson.

fruity ice pops

cantaloupe ice pops

cantaloupe ice pops

Cantaloupe is a mild-flavored melon, so look for the ripest, sweetest-smelling fruit you can find at the market for the most concentrated flavor in the ice pops. You can also use honeydew melon in place of the cantaloupe.

4 cups (112 lb/750 g) chopped ripe cantaloupe (from 1 small melon)

14 cup (2 oz/60 g) superfine sugar

2 tbsp freshlysqueezed lemon juice (from 1 lemon)

Pinch of salt

makes 810 ice pops

In a blender or food processor, combine the cantaloupe, sugar, lemon juice, and salt. Pour in 14 cup (2 fl oz60 ml) water. Process until the mixture is completely smooth.

If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about1 hour, then continue to freeze until solid, at least 3 more hours.

If using an instant ice pop maker, follow the manufacturers instructions to fill the molds and freeze the pops.

TRY THIS

To make ice pops in small baking molds as shown, .

sour plum ice pops

The pleasing sour tang of these pops comes from using firm, just underripe plums and not peeling them, as the skin is often the tartest part. If you prefer sweeter pops, use ripe plums and peel them before pureing.

112 lb (750 g) underripe red plums (about 7 plums)

13 cup (3 oz/90 g) superfine sugar

2 tbsp freshly squeezed lemon juice

Pinch of salt

makes 1012 ice pops

Cut the plums in half and remove the pits. Place the plums in a blender or food processor. Add the sugar, lemon juice, and salt. Pour in 13 cup (3 fl oz80 ml) water. Process until the mixture is completely smooth.

If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then continue to freeze until solid, at least 3 more hours.

If using an instant ice pop maker, follow the manufacturers instructions to fill the molds and freeze the pops.

This ice pop gets its delicious flavor from fresh summer peaches, which are sweetest from late July to mid-August. Other fragrant stone fruits, such as nectarines or apricots, can be used in place of the peaches.

3 ripe peaches, about 1 lb (500 g) total weight, peeled if desired

14 cup (2 oz/60 g) superfine sugar

1 tbsp freshly squeezed lemon juice (from 1 lemon)

Pinch of salt

makes 68 ice pops

Cut the peaches in half and remove the pits, then chop the flesh. Place in a blender or food processor. Add the sugar, lemon juice, salt, and 14 cup (2 fl oz60 ml) water and process until the mixture is completely smooth.