Options

Format:
Include:
PRINT
See more
Blackberry-Cardamom Fruit Pops

Blackberry-Cardamom Fruit Pops

Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.

Sunset JULY 2005

  • Yield: Makes 6 to 8 pops

Ingredients

  • 3 1/2 cups rinsed, drained blackberries
  • 1/2 cup apple juice
  • 2 to 4 tablespoons sugar
  • 1/8 teaspoon ground cardamom

Preparation

1. In a blender, whirl 3 1/2 cups rinsed, drained blackberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Add 1/2 cup apple juice, 2 to 4 tablespoons sugar (to taste), and 1/8 teaspoon ground cardamom to purée; stir until sugar is dissolved.

2. Pour fruit mixture into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.

3. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.

Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.

advertisement

Go to full version of

Blackberry-Cardamom Fruit Pops recipe

advertisement