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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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Raspberry Meringue Ice Pops, page 50, Berries
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 22⁄3 cups (650 mL)
ice pops
Italian meringue is a cooked meringue, which has a thick, silky texture. It is often used as a base for European-style sorbets, but here I have used it in sweet and smooth ice pops.
Tip
You can replace the frozen raspberries with 21⁄2 cups (625 mL) fresh berries. Place in a saucepan over medium heat with 2 tbsp (30 mL) water and 1 tbsp (15 mL) granulated sugar. Cook until berries are soft, about 3 to 5 minutes. Set aside to cool.
Electric mixer
Fine-mesh sieve
2 egg whites (2)
Pinch cream of tartar (Pinch)
2⁄3 cup granulated sugar (150 mL)
1⁄4 cup water (60 mL)
2 cups thawed frozen raspberries (500 mL)
(see Tip)
(see Tip)
1. In a large bowl, using electric mixer at high speed, beat egg whites and cream of tartar until stiff but not dry. Set aside.
2. In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hard-ball) stage: 250° to 255°F (121° to 124°C) on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water. Beating constantly, pour syrup in a thin stream into reserved egg whites. Beat at low speed until meringue is cool, about 2 to 3 minutes. Set aside.
3. Place sieve over a large measuring cup and strain raspberries, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Fold in meringue until thoroughly combined.
4. 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.
With this cookbook you will have enough recipes to keep fun frozen treats around all summer.
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| Excerpted from 150 Best Ice Pop Recipesby Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission |
There’s recipes suited for every taste… Creamy Mint Chocolate Swirl Pops, Apple Cider Ice Pops, Strawberry Pudding Less Drip-Ice Pops, as well as other less-drip flavors, Carrot Cake Ice Pops, and Roasted Peach Ice Pops. Let’s not forget the grown-ups! With flavors like Watermelon Citrus Cooler Ice Pops, Fruity Rum Punch Ice Pops, and Whisky Sweet-and-Sour Ice Pops, all geared for adults, you’ll be the hit of the neighborhood come barbecue season! And if you come back on Friday, I’m going to share one more tasty treat from this cookbook.
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My new love is fro-yo! 🙂
Raspberry Sherbet!
I love ice pops and also fresh fruit flavored ice cubes dropped into lemonade or sparkling water and garnished with fresh fruit/berries.
Love lemon sherbet!
I love anything frozen, but right now I’m craving, something raspberry and chocolate.
Avocado paletas with lime zest are my all-time favorite frozen treat!
cbest79@gmail.com Cindy Best