With the warmer weather here my kids love when I make them these ice pops.
I find I make these after I've had a party, when I have leftover soft drinks. As a rule I don't let my kids drink soft drinks at home, except at parties, so when we do have a party, I tend to make ice pops with any leftover soft drinks, this way my kids get to have them as a treat sometimes, and I don't throw anything out.
This recipe uses pink lemonade, but you can use any soft drink really.
The sugar syrup is needed to allows the ice pops to be soft and smooth when frozen, it is needed to lower the freezing point of the liquid.
They are a fun treat, enjoy them this summer.
I find I make these after I've had a party, when I have leftover soft drinks. As a rule I don't let my kids drink soft drinks at home, except at parties, so when we do have a party, I tend to make ice pops with any leftover soft drinks, this way my kids get to have them as a treat sometimes, and I don't throw anything out.
This recipe uses pink lemonade, but you can use any soft drink really.
The sugar syrup is needed to allows the ice pops to be soft and smooth when frozen, it is needed to lower the freezing point of the liquid.
They are a fun treat, enjoy them this summer.
Recipe
Recipe adapted from Sunil Vijayakar's book 'Irresistible Ice Pops'
Makes 8 Ice Pops
500ml pink lemonade, chilled
Juice of 1/2 lemon
100ml sugar syrup
150g blueberries
Sugar Syrup: makes 250ml
90g caster sugar
200ml water
Sugar Syrup: Put the sugar and water in a small saucepan. Cook over low heat for 6-8 minutes, or until all the sugar has dissolved.
Increase the heat to high, bring to the boil, then reduce the heat to medium, simmer for 3-4 minutes.
Remove from heat, cover and allow to cool completely. Store in a sealed container in the refrigerator for up to a week.
Put the pink lemonade, lemon juice and 100ml of the sugar syrup into a measuring jug (for easy pouring) and stir together.
Place the blueberries into 8 x 100ml ice pop moulds, putting the same number of berries into each mould.
Carefully pour the lemonade mixture over the berries. Insert the ice pop sticks and freeze for 4-5 hours, or until firm.
To unmould, place a mould under some hot running water for a few seconds, then gently release the ice pop while holding the sticks.
Makes 8 Ice Pops
500ml pink lemonade, chilled
Juice of 1/2 lemon
100ml sugar syrup
150g blueberries
Sugar Syrup: makes 250ml
90g caster sugar
200ml water
Sugar Syrup: Put the sugar and water in a small saucepan. Cook over low heat for 6-8 minutes, or until all the sugar has dissolved.
Increase the heat to high, bring to the boil, then reduce the heat to medium, simmer for 3-4 minutes.
Remove from heat, cover and allow to cool completely. Store in a sealed container in the refrigerator for up to a week.
Put the pink lemonade, lemon juice and 100ml of the sugar syrup into a measuring jug (for easy pouring) and stir together.
Place the blueberries into 8 x 100ml ice pop moulds, putting the same number of berries into each mould.
Carefully pour the lemonade mixture over the berries. Insert the ice pop sticks and freeze for 4-5 hours, or until firm.
To unmould, place a mould under some hot running water for a few seconds, then gently release the ice pop while holding the sticks.
Enjoy!
Find out how I made them at www.whatscookingella.com/blueberry-and-pink-lemonade-ice-pops.html
Pin it: www.pinterest.com/pin/399413060676687561/
Pin it: www.pinterest.com/pin/399413060676687561/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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