Frozen Fruit Juice Pops
- 4 cups cranberry-raspberry juice cocktail
- 2 cups orange or grapefruit juice
- 1 cup chopped fresh fruit, such as seedless green grapes
Level of difficulty Average
Cost Average budget
In a medium bowl, combine cranberry juice, orange juice, and chopped fruit. Mix well
Using a ladle or measuring cup, divide the juice mixture among eight 4 oz cups.
Freeze the juice mixture until semi-firm, about 1 1/2 hours. Insert a popsicle stick or halved wooden skewer into each partially frozen fruit jucie cup.
Return fruit juice pops to the freezer until they are frozen solid, about 5 to 6 hours longer or overnight.
To unmold, fill a bowl with 1 inch of cool water. Dip the bottom of each paper cup into the water for several seconds. The pops should then loosen from the sides of the cup and be easily removed. Serve immediately.
Variation: This recipe lends itself to many interesting combinations. Try using different juice combinations such as grape fruit juice and apple juice, or cherry juice and grape juice. Or for an exotic taste, try pineapple juice and papaya nectar. For a blast of citrus, try orange juice and grapefruit juice. Any chopped fruit will make a nice addition to these flavorful treats.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- A dash of milk
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!