These cranberry ice pops are a hit as a nice cool summer treat at any party, and they are a healthier alternative to store-bought ice cream or ice pops. Of course, if you don’t like cranberries you can substitute with black raspberries, red raspberries, strawberries, or pretty much any other fruit you like. I prefer to use the cranberries because it makes for a nice balance of sour and sweet, I also like adding whole cranberries for a burst of complementary flavor and texture. A hint of rosemary in the syrup adds a touch of intrigue as well although you don’t have to add it if you would prefer not to.
This recipe makes about six 4-ounce ice pops.
Supplies you will need:
- Six 4 ounce ice pop molds
- Small sauce pan
- Foil, wooden skewers.
- Wooden Ice Pop sticks.
- Fine mesh sieve
- Large bowl/4 cup measure
- Rubber spatula
- Measuring cup
Ingredients you will need:
- 2 cups of white cranberry juice cocktail, divided.
- 6 tablespoons of granulated sugar.
- 1 teaspoon freshly squeezed lemon juice.
- 1 small sprig of fresh rosemary (optional)
- Pinch of table salt.
- ½ pint of fresh cranberries, raspberries, blackberries or a mix.
Step One:
Have ready six 4 ounce ice pop molds and make room in the freezer, making sure the molds are level and secure.
Step Two:
Put one cup of the cranberry juice, the sugar, lemon juice, rosemary, and salt in a small saucepan. Bring to a boil over a medium- high heat, reduce the heat and simmer stirring occasionally until the sugar is dissolved (About 2 Minutes.)
Take the pan off the heat, set aside and let cool completely the resting time also allows the rosemary to infuse into the simple syrup.
Step Three:
Set a fine-mesh sieve over a large bowl or 4 cup measure. Pour the cool syrup into the sieve and, using a rubber spatula, press firmly onto the rosemary to extract all the juice.
Step Four:
Add the remaining 1 cup of cranberry juice and stir until well blended. Divide the berries evenly into the molds, they are big enough to hold their place in most molds and not fall to the bottom.
Pour an equal amount of liquid into the molds, if the berries end up sinking or floating to the top leave the tops off and when the liquid is slushy use a wooden skewer to rearrange them. Cover each mold with a lid that has a stem or with foil and push a wooden ice pop stick through the middle of the foil into the middle of each pop. Freeze until firm (At least 4 hours or up to one week.)
Step 5:
To serve, remove the lids or foil and slip the ice pops from the molds and enjoy!
