Thai Ice - FineCooking.com

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Thai Ice

By CISChef, member

Posted: April 19th, 2014

This recipe was made to create thai-styled ice pops with my choice of fruits, flavorings and stir-ins.

Created Using: Ice Pops

1/2 cup granulated sugar
pinch kosher salt
4 3-inch strips orange zest (peel with a vegetable peeler and remove any white pith)
1 cups red or green seedless grapes
1 cup plain Greek-style yogurt
1/2 cup orange or tangerine segments, cut free of their membranes and halved
1/2 cup quartered strawberries (or cut into smaller pieces if large)

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the orange zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the grapes in batches in a blender. Measure out 1 cup of puree (save any extra for another use) and combine it with the syrup. Stir in the yogurt until well-combined.

Distribute the orange or tangerine segments and quartered strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the orange or tangerine segments and quartered strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks.

Adult's Favorite Ice pop

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