popsicles

Simple Sugar Syrup (for use in ice pop recipes):
2 cups sugar
4 cups water

Stirring from time to time, heat sugar and water to the boiling point in a heavy saucepan. Reduce heat and simmer five minutes. Cool and refrigerate in covered glass jar until needed.

Basic Berry Pops:
1-teaspoon gelatin
1/2 cup cold water
1/4-1/3 cup simple sugar syrup
Juice from one lemon
1 cup strawberry, raspberry or blackberry puree made in the blender and strained

Stir gelatin into water. Heat 1/4 cup sugar syrup to boiling point, add to gelatin mixture and stir until gelatin dissolves. Remove from heat and allow to cool. Mix gelatin, syrup mixture and lemon juice into berry puree. Taste. If not sweet enough add a little more sugar syrup. Pour into ice pop molds or small paper cups and freeze. Run hot water briefly over molds to release ice pops.

Peachy Cream Ice Pops:
1-1/4 cup peach puree (made in blender with fresh peaches or unsweetened canned peaches)
1 heaping tablespoon peach or apricot preserves
1/2 cup half-and-half
2 drops almond extract or 1 tablespoon amaretto (optional)

Pour peach puree into blender. Add preserves, half-and-half, and almond extract or amaretto. Blend briefly. Taste and add a little more preserves if further sweetening is needed. Pour into ice pop molds or small paper cups and freeze. Run hot water briefly over molds to release ice pops.

Watermelon Ice Pops:
1-teaspoon gelatin
1/2 cup cold water
1/3-1/2 cup simple sugar syrup
2 cups watermelon pulp and juice (with seeds removed)

Mix gelatin into water. Heat 1/3-cup sugar syrup to boiling point and stir into gelatin mixture. Set aside to cool. Puree watermelon pulp and juice in blender or food processor. Add gelatin/syrup mixture and blend briefly. Taste. If not sweet enough add a little additional sugar syrup. Pour into ice-pop molds or small paper cups and freeze. Run hot water briefly over molds to release pops.

From The Washington Post, July 7, 1985.

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