Three Berry Ice Pops Recipe - Cooking Index
Three Berry Ice Pops Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Fresh strawberry halves |
| 2 teaspoons | 10ml | Cold water |
| 2/3 cup | 157ml | Raspberries |
| 1/2 cup | 31g / 1.1oz | Bing cherries - (or |
| 2 teaspoons | 10ml | Sugar |
| 2 teaspoons | 10ml | Cornstarch |
Combine the strawberries, raspberries, and sugar in a medium saucepan. Let the mixture stand until the sugar dissolves. Cook over medium heat for 5 minutes. Combine the cornstarch with the water and add to the berry mixture. Increase the heat to high, and stir constantly until thickened and clear. Remove the sauce from the heat and stir in the cherries or blueberries.
Makes 1 1/3 cups of sauce.
This recipe started out as "Three Berry Sauce," which was meant to be served hot over "Cinnamon Raisin Toast." Instead, I refrigerated it for use over vanilla ice cream, and the leftovers got this treatment two days later:
Puree sauce in a blender to desired smoothness (I left some small chunks). Pour into ice-pop molds and freeze until solid. Remove from freezer and serve. If necessary, run the ice pops under hot water for a bit, to loosen from molds.
I got 6 small ice pops out of it. Your mileage may vary.
Source:
Lisa Clarke, based on a recipe in "The American Country Inn and Bed and Breakfast Cookbook Volume Two" by Kitty and Lucian Maynard.
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