Email to mhudgins@q.com      

08/26/2011 National Cherry Popsicle Day Strawberry-Cherry Ice Pops

Source of Recipe

Fine Cooking


Recipe Introduction

Summer is a season for children. They play in the sun, splash in the water and enjoy all the benefits the season has to offer them. Along with a child's love for summer comes their insatiable desire for cold summer treats. Of all the cold summer treats available most kids prefer Popsicles because they are quick and portable. Making your own Popsicles at home is easy, healthier and it's a fun cooking activity for your kids. Many people purchase popsicles for their kids in those giant bulk boxes because it is economical. One way of making your Popsicles economically, but still keeping them healthy is by using 100% fruit juice. Some juices that work well are pineapple, grape and orange, although any juice will do. To make the Popsicles you can either purchase Popsicle molds from any of your local department stores, you can use ice cube trays or you can even use small paper cups. If you choose to use ice cube trays or paper cups, you can also purchase Popsicle sticks from the craft section in most stores. You can easily use the ice cube trays or paper cups with Popsicle sticks by allowing the juice to freeze to a slushy consistency and then you would insert a Popsicle stick in each cube or cup. After they freeze your kids can then easily take them with them while they are on the go. Associated Content

List of Ingredients

HOME COOKIN’ 08/26/2011 National Cherry Popsicle Day Strawberry-Cherry Ice Pops



Strawberry-Cherry Ice Pops


1/2 cup granulated sugar
Pinch of kosher salt
1 4-inch cinnamon stick
5 cups strawberries, hulled
1/2 cup lightly chopped dried cherries



Recipe


Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cinnamon stick. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the strawberries in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cherries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cherries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual re-sealable plastic bags; they’re best eaten within 3 weeks.

nutrition information (per serving):
Calories (kcal): 90; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 0; Fiber (g): 2;