Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tips for Making Ice Pops

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tips for Making Ice Pops

Article excerpt

* Puree the heck out of the ingredients or you'll end up with a chunky ice pop. If you're using fruit with small seeds, strain it after it is pureed in the blender.

* Cold liquids freeze quicker, so always start with a chilled mixture. That includes bringing syrups to room temperature.

* When making ice pops with separate layers, be sure to freeze each layer until it's set or it will bleed into the next.

* When filling, always leave about a quarter inch at the top of the mold to allow for the pop to expand during freezing. Remember to wipe any excess liquid from the top of the mold as frozen residue can complicate the umolding process.

* To unmold a frozen pop without pulling out the stick, turn warm water on the outside of the mold for 10 to 15 seconds, or until you feel the pop begin to release. …

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