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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 10 (serving size: 1 ice pop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil water and sugar in a saucepan over medium-high heat until sugar dissolves. Cool and stir in corn syrup.

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  • Reserve 1/4 cup sugar syrup; set aside. Dissolve instant espresso granules in 1 1/4 cups sugar syrup while still warm; cool to room temperature. Combine half-and-half with reserved 1/4 cup syrup. Divide half-and-half mixture evenly among ice pop molds. Divide espresso mixture among molds. Cover and insert craft sticks; freeze 6 hours or until thoroughly frozen.

Nutrition Facts

97 calories; fat 2.8g; saturated fat 1.7g; sodium 13mg.
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