GUMMY WORM ICE POPS
Provided by Giada De Laurentiis
Categories dessert
Time 10h15m
Yield 10 servings
Number Of Ingredients 4
Steps:
- Add the sugar and 1/2 cup water to a small saucepan. Place over low heat and warm, stirring occasionally, until the sugar is dissolved and the mixture is just coming to a simmer. Remove from the heat and stir in the lemon juice, ice and 1/2 cup water to cool the mixture until the ice is completely melted.
- Meanwhile, stuff about 3 gummy worms in each of ten 3-ounce ice-pop molds. Fill the molds with the cooled lemonade, just enough to cover the worms. Freeze for at least 10 hours or according to the manufacturer's directions.
LEFTOVER FRUIT ICE POPS
Steps:
- Add the frozen fruit and a dash of Simple Syrup to a blender. Blend on high until smooth and lump-free (or to the desired consistency). Add more Simple Syrup to taste. Spoon the puree into 2-ounce ice pop molds and freeze until solid, 2 to 3 hours.
- Combine the sugar and water in a small saucepan. Bring to a boil, stirring, until the sugar dissolves. Let cool completely, then refrigerate until chilled.
COTTON CANDY® GRAPE LEMONADE ICE POPS
Sweet, tart, and refreshing on a hot summer day. If you've never tried Cotton Candy® grapes before, you are in for a real treat.
Provided by Soup Loving Nicole
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h5m
Yield 6
Number Of Ingredients 2
Steps:
- Divide grapes between ice pop molds. Pour lemonade over the grapes.
- Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 11 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 3.6 mg, Sugar 10.5 g
FRESH GRAPE POPS
Provided by Food Network
Yield 4-8 servings
Number Of Ingredients 4
Steps:
- Blend red, green or blue-black grapes in a food processor until a smooth, frothy liquid forms. With a plastic spatula, press mixture through a fine strainer into a mixing bowl. Discard skins and skim foam off the top. Whisk sugar into juice until dissolved. 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, spooning most of the foam off the top. If using cups, cover each cup with foil and insert a wooden stick in the center of the foil. If adding grapes to pops, place approximately 1/4 cup halved grapes into each mold. Pour juice into molds, spooning most of the foam off the top. Place molds or cups in freezer and chill until frozen. To remove bars from cups, take off foil and tear away paper.
- Nutritional Stats: 136 Calories; 1 g Protein; 1 g Fat; 34 g Carbohydrates; 0 mg Cholesterol; 2 g Fiber; 4 mg Sodium
MANGO LASSI ICE POPS
Provided by Katie Lee Biegel
Categories dessert
Time 6h15m
Yield About 20 ice pops
Number Of Ingredients 5
Steps:
- Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
GRAPE-LEMONADE GHOST ICE POPS
These kid-friendly ice pops will give anyone the shivers. Concord grape juice, fresh lemon juice, sugar, and water are mixed together, poured into molds, and frozen. It's a sweet treat for the spookiest day of the year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together juices, sugar, and 1/2 cup water until sugar dissolves. Slightly flatten each raisin half and press one against flat side of each melon ball. Using a skewer, wedge 2 melon balls, raisins facing out, in bottom third of each of six 3-ounce ice-pop molds. Pour juice mixture into each mold, insert ice-pop sticks, and freeze until solid, about 3 hours (or up to 1 week).
Nutrition Facts : Calories 128 g
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