Orange Carrot Less-Drip Ice Pops (and Ice Pop Cookbook Giveaway Part Two)

Excerpted from 150 Best Ice Pop Recipesby Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission

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As promised, I’m back with another frozen treat from the cookbook in the giveaway announced earlier this week with a recipe for Raspberry Meringue Ice Pops.

Excerpted from 150 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission

Orange Carrot Less-Drip Ice Pops. I love the idea of these “less-drip” ice pops. Not only are they perfect for the summer days ahead, they are espcially great for little ones trying to get into the frozen fun before their treat melts away. There is an entire section devoted to these kind of ice pops (Strawberry Pudding, Milk Chocolate, and Green Grape to name a few). We’re planning on trying most of them, starting with these Orange Carrot ones.


Orange Carrot Less-Drip Ice Pops, page 204, 
Less-Drip for Kids

Excerpted from 150 Best Ice Pop Recipesby Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission
Makes about 3 cups (750 mL)
ice pops
Unless your kids are carrot lovers, just call these orange ice pops — they’ll never know the difference. The pops are bright orange, sweet and a good healthy treat, especially on a hot day.
Tip 
Freshly squeezed juice is always best, but you can also use juice in cartons or from concentrate.
Blender
Fine-mesh sieve
112 tbsp    unsweetened gelatin powder (22 mL)
2 cups       orange juice, divided (500 mL)
34 cup       chopped carrots (175 mL)
1 cup         water (250 mL)
3 tbsp        granulated sugar (45 mL)
2 tbsp        honey (30 mL)

1.  In a large measuring cup, sprinkle gelatin over 12 cup (125 mL) orange juice. Set aside until gelatin is softened, about 3 minutes.
2.  In blender, purée carrots, 12 cup (125 mL) orange juice and water. Transfer to a saucepan and stir in sugar and honey. Bring to a boil, reduce heat and simmer for 3 minutes.
3. Place sieve over gelatin mixture and strain carrot mixture into it, pressing out as much juice and pulp as possible. Discard solids. Whisk until gelatin is thoroughly dissolved, about 1 minute. Whisk in remaining 1 cup (250 mL) orange juice. Set aside to cool.
4.  Give mixture a quick stir. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Won’t they be delicious? Use the Rafflecopter form below if you’d like to enter the giveaway for your very one copy.

a Rafflecopter giveaway

This giveaway opens immediately (US and Canada only, please) and closes at 12:00 AM on May 22, 2013 . Winner will be announced here, and contacted by email and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)! 

If you want to forgo this whole giveaway and purchase the cookbook for yourself, click here.

*Disclaimer, I received no monetary compensation for this giveaway. I did receive a cookbook for review, and all opinions remain my own. The link for purchase does include an affiliate link.

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