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  • 13-11-2012, 09:49 AM
    recipe

    rainbow ice cream popsicle

    Homemade Rainbow Popsicles
    makes twelve 4 oz. popsicles

    1 cup sugar
    1 cup water
    2 tablespoons light corn syrup
    2 cups pomegranate juice
    3 cups lemonade
    1 cup orange juice
    food coloring (natural food coloring is available at some health food stores)
    Dixie cups
    wooden popsicle sticks

    In a medium sauce pan, heat the sugar and water over medium heat. Bring to a boil, and stir until sugar has dissolved. Remove from heat, and stir in the corn syrup. Set aside to cool.

    Next, prepare and chill the liquid layers:

    Red: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops red food coloring.
    Orange: combine 1 cup orange juice, 2 tablespoons simple syrup, and 1 drop red and 1 drop yellow food coloring.
    Yellow: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops yellow food coloring.
    Green: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops green food coloring.
    Blue: combine 1 cup lemonade, 2 tablespoons simple syrup, and 1 – 2 drops blue food coloring.
    Purple: combine 1 cup pomegranate juice, 2 tablespoons simple syrup, and 2 drops blue and 1 drop red food coloring.

    Pour the red layer into your Dixie cups, to about 1/4” thickness, and freeze for 30 minutes. Add the orange layer, in the same way, and freeze for another 30 minutes. Place the sticks in the center (the two layers should hold them pretty well), pour in the yellow layer, and freeze for another 30 minutes. Add the green, blue, and purple layers in the same fashion. The purple will come very close to the top of the cup, so handle carefully. Allow the popsicles to freeze for 3 hours, though for optimal curing, let them freeze overnight.

    There will be some simple syrup leftover–keep it in your fridge for future popsicle, lemonade, or cocktail making.

    To serve, simply make a small incision in the rim of the Dixie cup and tear the cup off.

    source: babble

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