By Jenny McCoy, from Desserts for Every Season
Makes eight 3-oz ice pops
Ingredients:
1 pound Concord grapes, stems removed
2 cups water, divided
½ cup, plus 2 tablespoons granulated sugar
Pinch of fine sea salt
Directions:
In a medium saucepan, bring the grapes and 1 cup of the water to a simmer and cook until the grapes soften and peel, about 10 minutes.
Transfer the mixture to a blender, add the remaining 1 cup water, the sugar, and salt and, and puree until completely liquefied. Strain the mixture through a fine-mesh sieve into the bowl and divide evenly among ice-pop molds. Place 1 pop stick into each mold, submerging it about halfway, and freeze the pops overnight.
To remove the ice pops, let them stand at room temperature to soften for about 2 minutes, then firmly pull from the molds. If you have difficulty, run the molds under cool water to loosen, taking care not to get water on the pops, then firmly pull them from the molds.
If you’re unable to find fresh concord grapes, you can substitute with 20 ounces of Concord grape juice.
Sugar and salt remain the same. Just whisk the juice, sugar, and salt together until dissolved. Pour into mold and freeze.
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