My mind is drawing a blank as I prep this post. All I can think of is the postman. Sigh! One would think I had developed irrational and out-of-character feelings for this human figure shrouded in a flappy fluorescent shirt and flappy navy pants with all of his face and head covered by a helmet and googly sunglasses. Riding a lightweight bike nonetheless, one equipped with a flag of sorts, weaving in and out of driveways expertly sliding in letters and magazines and only sometimes aiming a heavy parcel at the door if it doesn’t say "fragile" on top. Today I am waiting for him and it is because an advance copy of Tasty Express (click link to pre-order in Australia, in NZ!) has been express posted to me and I will get to hold my first cookbook in my hands today. Sigh!
So don’t mind me if I don’t ramble on with the usual pre-post chatter and instead leave you with a good old fashioned ice pop recipe and heaps of eye candy. I have always preferred creamy milky pops, often with chocolate. But in the last few years, I have begun to reap the benefit of pure fruit desserts and healthy frozen blends made with fresh ingredients. Homemade ice pops made with frozen fruit are a healthier and cheaper option to stay cool on those ridiculously hot days. Using frozen fruit means you can make them all year round. These pure raspberry pops are low on sugar and dairy-free. They are my favourite way to make an ice pop.The abundance of fruit makes them creamy and the sharp tang of the lemon will make your mouth tingle with anticipation with the very first lick! And if you are cooking from the blog, don’t forget to share your pictures and creations with the hash tag #cookrepublic on Facebook, Twitter or Instagram.
PURE RASPBERRY POPS
A no-brainer ice pop made creamy with an abundance of pure raspberries and the sharp tang of a fresh lemon. Perfect for a hot day or a low sugar dessert!
Makes – 10
500g frozen raspberries
1 cup water
1/2 cup raw sugar
juice of 1 large lemon
Place raspberries, water and sugar in a heavy bottomed saucepan and simmer on medium heat for 10 minutes until raspberries are softened. Remove from heat.
Cool completely and add lemon juice. Mix well. Pour in the jug of a blender and process until smooth. Using a large sieve, strain the fruit pureé by pressing against the sieve with a wooden spoon.
Pour strained liquid into pop moulds and freeze for at least 4-6 hours before serving.
Frozen pops can be unmoulded and wrapped in baking paper or freezer paper and stored in a freezer safe container for later.
You could try this same recipe with any other berry you might have on hand. Try squeezing in some lime and black pepper for an added kick.
Norpro Ice Pop Maker – from Amazon
IKEA Ice Pop Maker – from Fishpond