RECIPE - Enjoy these homemade popsicle recipes from the Post-Gazette
FROSTY FRESH GRAPE POPSPG TESTED
- 4 1/2 cups green, red or black California seedless grapes, plus 2 cups fresh grapes, halved (optional)
- 2 teaspoons sugar
- Food coloring (optional)
Juice 4 1/2 cups of grapes in vegetable juicer or
puree in a blender or food processor until smooth. With a plastic
spatula, press mixture through a fine strainer into a mixing bowl.
Discard solids. Skim foam. Dissolve sugar in juice. Add a few drops of
red, green or purple food coloring, if desired.
To make juice pops, fill molds or 5-ounce paper
cups with juice, skimming foam. If using cups, cover each cup with foil
and poke a wooden stick through center of foil for a handle. If using
fruit pieces, put about 3/4 cup of halved grapes into each mold.
Place molds or cups in the freezer for at least 2
hours, or until frozen. To remove pops from cups, take off foil and
tear away paper.
Variation: To make layered pops, make 2 batches of
grape ice pop mixture from different colored grapes and food coloring,
if desired. Fill molds half full with one color and freeze. When hard,
fill remainder of the molds with other color and freeze.
Makes 4 juice pops or 8 pops with grape halves.
-- Calif. Table Grape Commission
Read the full article for more great recipes!
Posted
Aug 14 2008, 10:21 AM
by
Heather