Makes ten 3-ounce ice pops.Ice pops can have a variety of textures and consistencies, depending on what ingredients are in them. Fruit with more pulp creates a slightly softer consistency, whereas citrus juices and other watery bases freeze into something more solid, like these pops do. To us, there’s a place for all pops in the spectrum of frozen treats.
This is one of the only instances in which we freeze berries without puréeing them first, and it’s purely for visual appeal. A pink hue emanates from the whole blackberries and permeates the rest of the pop, sort of like a watercolor painting. The result is gorgeous! This pop is a favorite of Anne’s oldest daughter Zoe.
TECHNIQUE: Ice Pops
SPECIAL EQUIPMENT: Ice pop molds
CHILLING TIME: At least 4 hours
SHELF LIFE: 1 week
INGREDIENTS:
- ½ cup plus 2 tablespoons 2:1 Simple Syrup, cooled
- 1 cup strained fresh lime juice (from about 8 medium limes)
- 1 cup water
- ⅛ teaspoon kosher salt
- 1 half-pint basket blackberries (1 cup), preferably organic, berries halved if very large
INSTRUCTIONS:
MAKE THE BASE
- In a medium bowl, combine ½ cup of the simple syrup, the lime juice, water, and salt. Stir until well combined and the salt has dissolved.
- Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
FREEZE THE ICE POPS
- Add 4 berries (or berry halves) to each ice pop mold. (Don’t add too many or the pops will be too icy. Leave enough room so that you end up with more juice than fruit in each pop.)
- Transfer the base to a liquid measuring cup and pour into the ice pop molds. Insert the sticks and freeze until completely solid, about 4 hours. Unmold just before serving.
MAKE IT YOUR OWN
- Use freshly squeezed lemon juice in place of lime juice.
- Use raspberries in place of blackberries.
