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It’s summertime, and that’s ice pop time

July 20, 2015

Blueberry and Yogurt Ice Pop.

There may be no better thirst quencher on a steamy afternoon than an ice pop. Keep it homemade, and you’ve got all the bases covered: flavorful, fun and, if you really stretch the truth, almost good for you with fruit or calcium aplenty. At least that’s what we tell ourselves as the frozen pop drips down our fingers on a sunny day.

A delightful new book on the subject goes far beyond freezing juice in paper cups for our kids, although that’s a perfectly acceptable, even encouraged, activity for summer cooks and their young helpers.

"Ice Pops!," by Cesar and Nadia Roden (Sterling Epicure, 128 pages, $16.95) raises the bar for summer treats with 50 frozen delights that will appeal to adults, such as Egyptian Hibiscus and Peach, Apricot and Pistachio, Mexican Chocolate, Vietnamese Coffee, Cucumber and Lime and much more.

Here’s the back story. Nadia Roden, an artist in New York City, is the daughter of famed cookbook author Claudia Roden. Cesar is Nadia’s nephew (Claudia’s grandson), who lives in London. After Nadia became intrigued with a photo of an ice pop, she set her sights on exploring flavors and combinations that could be frozen.

She threw herself into an ice cream course, then set up a cart in New York City to sell the treats. Cesar flew in to help her. Their imaginative treats caught the attention of Oprah and Martha Stewart, among others.

Cesar took over the project the next season and set it up in London, where he pushed the experimentation in a business called the Ice Kitchen, which sold the pops from carts throughout the city. This collection of recipes is the result.

The charming book, with color photos and whimsical drawings, includes plenty of treats that kids will enjoy, including one for Cereal Milk, combining milk, cream, breakfast cereal, banana and a sweetener (honey or maple syrup).

But then the authors push the envelope, and we’re all the more hungry for it. They add a tiny bit of alcohol to a few pops (Campari, rum, sherry or wine, among them), create layers of flavors and swirls of colors, infuse herbal syrups, sprinkle on nuts or spices, suspend ingredients mid-ice chunk. These are treats as lovely as they are good to eat.

They remind us that summer isn’t just for kids.

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RASPBERRY AND LIME ICE POP

Makes 8 to 10.

Note: This version contains the seeds of the raspberries. If you prefer a smoother texture, put the mixture through a fine strainer before you pour it into the molds. From "Ice Pops," by Cesar and Nadia Roden.

1 cup sugar

Finely grated zest of 1 lime

1 1/4 cups water, divided

4 cups raspberries, rinsed

2 to 3 tablespoons freshly squeezed lime juice

Put the sugar, lime zest and scant 1/2 cup water in a small saucepan, and bring to a simmer. Simmer until sugar is dissolved.

Put raspberries in food processor with the lime syrup and the remaining 3/4 cup water, and blend to a purée. Add 2 tablespoons lime juice and taste to see if it’s sharp enough. If not, add a little more to achieve an equal balance of sweet and sharp.

Pour mixture into your ice pop molds, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

Nutrition information per each of 10 servings:

Calories 110

Fat 0 g

Sodium 2 mg

Saturated fat 0 g

Carbohydrates 29 g

Calcium 14 mg

Protein 1 g

Cholesterol 0 mg

Dietary fiber 3 g

Diabetic exchanges per serving: 1/2 fruit, 1 1/2 other carb.

BLUEBERRY AND YOGURT ICE POPS

Makes 8 to 10.

Note: From "Ice Pops," by Cesar and Nadia Roden.

2 cups blueberries

7 tablespoons water, divided

1/4 cup plus 2 tablespoons sugar

Generous 2 cups Greek yogurt

1/2 cup honey

3 tablespoons freshly squeezed lemon juice

Put the blueberries, 5 tablespoons water and sugar in saucepan, and bring to a simmer. Simmer over low heat for 3 to 5 minutes until the blueberries burst. Remove the pan from heat and set aside.

Mix together the yogurt, honey, lemon juice and remaining 2 tablespoons water in a bowl.

Spoon alternate layers of yogurt and blueberry mixtures into each ice pop mold, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

Nutrition information per each of 10 servings (using low-fat yogurt):

Calories 50

Fat 0 g

Sodium 10 mg

Saturated fat 0 g

Calcium 6 mg

Carbohydrates 13 g

Protein 0 g

Cholesterol 0 mg

Dietary fiber 1 g

Diabetic exchanges per serving: 1/2 fruit, 1/2 other carb.

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Essential tips for ice pops

— Freezing diminishes sweetness, so make the mixture a bit sweeter than you would usually prefer.

— If adding alcohol, only a tiny amount of alcohol can be used or the mixture won’t freeze. Two to 5 tablespoons of alcohol per batch of 10 ice pops works fine.

— Put your freezer at its coldest setting, which keeps the ice crystals smaller (and makes the ice pop creamier). Place the ice pops at the back of the freezer where it’s coldest. It will take 4 to 8 hours to freeze, depending on the ingredients.

— Leave 1/4-inch space at the top of the molds to allow the mixture to expand as it freezes.

— Put filled molds in the freezer, uncovered, for about 1 hour, then insert the sticks so they remain upright. Or use other containers as molds (such as small wax-lined paper cups or

ice-cube trays). Freeze mixture in there for about 1 hour, then cover with aluminum foil, poke a hole through the foil with a wooden stick and continue to freeze the ice pop.

— To prevent freezer burn, eat them within a week of making, or store them in airtight freezer bags.

From "Ice Pops," by Cesar and Nadia Roden

 

 


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