A great introduction into making your own ice pops at home
This very simple recipe can be used as a starting point from which you can explore other flavours throughout the spring and summer, two beautiful seasons that offer so many inspiring fruits and vegetables. Ice pops are a refreshing, tasty treat which allow you to play with colours and shapes, discover new ways to sweeten life, while also adding important nutrients to your system. They offer a bit more control over sugar intake, without compromising on flavour and sweetness – especially important if you have kids.
With summer on the way, the options are endless!
Yields: 400ml – about 5 ice pops
150ml fresh orange juice (or blood orange juice)
Juice of ¼ lemon
1 tbsp maple syrup
1/8 tsp vanilla extract
Optional: Large or small pinch of cinnamon.
1. After washing the rhubarb well, chop 120g coarsely. Place into saucepan with 250ml of water and bring to the boil. After 10 minutes, set aside the mixture to cool in a glass bowl. Chop the remaining 20g of rhubarb into very small pieces and save for later.
2. In a small saucepan, mix the 30ml of remaining water, orange juice, lemon juice, maple syrup, vanilla extract and cinnamon and bring to the boil for 10 minutes. Let it cool down, again transferring into a glass bowl to speed up the process.
3. Once both mixtures are chilled, mix them together in a jar and pour into your ice pop moulds. Sprinkle the finely chopped rhubarb on top of each filled mould.
4. Put in the freezer for 45-60min and then place the sticks. Let the pops freeze thoroughly for 3 to 4 more hours.
Notes: The optional cinnamon will make the pops sweeter, while adding a bit of spice. This final recipe is a balance of sourness and sweetness. If you wish it to be sweeter add an extra ½ tbsp of maple syrup.
Don’t get held back by traditional ice pop shapes and sizes. You always can use something else such as smaller or bigger disposable glass. Be creative!
Source: Patricia Nunes - Natural Chef in Training
Allergy advice: none