Kids love it, and you will love that you are giving them a healthy snack...especially good on hot days after playing outside, or getting off a hot school bus..back to school during the dog days of summer!
My grandson says: "They're even better than grape pops from the store and taste like frozen grapes, but better!"
Rated Sooo Good By...
A Professional Popsicle Taster!
As inspired by Katie Lee's recipe for One-Ingredient Ice Pops as seen on the Food Network show The Kitchen
Yields appox. 15 ea. 2 oz. popsicles (or about 30 oz. juice after the grapes are processed)*
- approx. 2 lbs. of seedless grapes, purple, red or green (I used red grapes for this post, but purple should produce a richer color.)
- Rinse the grapes under cool water and pat dry with a paper towel...or let air dry in a colander.
- Pull the stems off the grapes (a good job for the kids) and put in a food processor with the sabatier blade attachment. Process on high about 1 minute, or until liquid. (The processed liquid will contain bits of grape skin.)
- Pour the grape liquid into a 2 or 3 cup measuring cup and carefully fill the popsicle molds about 1/4" from the top. Place the lids with sticks into the molds.
- Best left in the freezer overnight.
- When ready to enjoy, release one popsicle at a time by running hot water over it until you feel the pop will come out easily. It's better to gently test the handle before running too long under the hot water and pulling the popsicle all the way out of the mold, or the handle may release without the pop. Molds vary in how easily they may release, so this could be a little trial and error.
- Popsicle molds differ in how much they hold, so pour some water into one of the cavities of your mold to measure how much liquid it will accommodate. The popsicle in the pictures here was made in a mold holding about 2 1/2 oz. ea. pop. Our smaller molds held about 2 oz. per pop.
So It's A Real Keeper!
Relax, now you have a cold treat you can actually feel good about giving the kids and one you'll enjoy too!
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