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Cucumber Sriracha Pops - WCAX.COM Local Vermont News, Weather and Sports-

Cucumber Sriracha Pops

Posted: Updated:
BURLINGTON, Vt. -

Cucumber Sriracha Pops
Lauren Deitsch
Lake Champlain Chocolates

Cucumber Sriracha Pops

Yields: 10 - 3 oz. Pops

  • 1.5 lbs.  cucumbers
  • 1/4C  honey
  • 1/3C sugar
  • 1/3C water
  • 1 tbsp lime juice
  • 1 tsp sriracha hot sauce

1. Put empty pop mold in freezer to chill, and submerge 10 pop sticks in water to soak.

2. Bring water, sugar, and honey to a boil to dissolve the sugars. Set aside to cool.

3. Cut cucumbers into ½-1 inch pieces and puree in blender until smooth. Strain through a fine mesh strainer to get mostly juice and some puree.

4. Combine strained cucumber, lime juice, sriracha sauce, and sugar/water/honey mixture.

5. Pour mixture into pop molds, leaving about ¼  inch space at the top for expansion when freezing.

6. Put lid on pop mold. Insert pop sticks. Put in freezer to freeze until solid (about 2-4 hours).

7. To remove pops from mold, remove the lid, dip the bottom part of the mold in lukewarm water bath for a few seconds to release. Then, pull each pop out individually.

8. Eat immediately or place in airtight plastic bag to store for later.

*The pops will keep for about a week in the freezer.

Blueberry Pops

Yields: 10 Pops (3 fl. oz. size)

  • 1.5 lbs. blueberries
  • ½ tsp.- 1 tsp. lemon juice
  • ¼ Cup Sugar
  • ¼ Cup Water

Make simple syrup by bringing sugar and water to a boil to dissolve the sugar into water. Let cool. Puree blueberries in a blender until smooth. Add cooled simple syrup to the berries. Taste the mixture. Add lemon juice if more acidity is desired. Refrigerate until cold. Once liquid has cooled down, pour into pop molds, leaving just a smidge of space at the top of the mold to allow for expansion when liquid freezes.  Freeze molds for 30-45 minutes - just enough for the mixture to start to freeze on the outer portions of the mold. Insert pop sticks into each mold. Return to freeze solid.

To unmold, fill a container bigger than the popsicle molds with warm, not hot water. Dunk the molds into the water to allow the pops to release from the plastic. Once released, remove from mold, bag, and return to freezer or eat immediately.

Raspberry Pops

Yield: 10 Pops (3 fl. oz. size)

  • 1.25 lbs. raspberries
  • 2/3 Cup Sugar
  • 2/3 Cup Water
  • ½ tsp.-1 tsp. lemon juice

Make simple syrup by bringing sugar and water to a boil to dissolve the sugar into water. Let cool. Puree raspberries in a blender until smooth. (If desired, strain out seeds.) Add cooled simple syrup to the berries. Taste the mixture. Add lemon juice if more acidity is desired. Refrigerate until cold. Once liquid has cooled down, pour into pop molds, leaving just a smidge of space at the top of the mold to allow for expansion when liquid freezes.  Freeze molds for 30-45 minutes - just enough for the mixture to start to freeze on the outer portions of the mold. Insert pop sticks into each mold. Return to freeze solid.

To unmold, fill a container bigger than the popsicle molds with warm, not hot water. Dunk the molds into the water to allow the pops to release from the plastic. Once released, remove from mold, bag, and return to freezer or eat immediately.

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