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Pomegranate Berry Ice Pops

By Andrew Chase

Pomegranate Berry Ice Pops

Makes about 3 cups (750 mL)

9 to 12 ice pops

Pomegranate juice makes a wonderful base for strong-flavored berries such as wild blueberries or raspberries. The result is an intensely fruity, pleasantly tart and undoubtedly healthy ice pop. Andrew Chase, author of 200 Best Ice Pop Recipes, says you can use frozen berries year-round for convenience.

 

Tip: Because every brand of blender has a different power capacity, speeds vary greatly. Generally, to purée a mixture, start at slow to medium speed and move up to medium-high speed on a powerful blender, or high speed on a less powerful model. If the engine is very strong, too much air may be incorporated into the mixture at high speed.

 

  • Blender
  • Fine-mesh sieve

 

2 cups       unsweetened pomegranate             500 mL
               juice, divided

3 tbsp        agave or corn syrup, or                     45 mL
               14 cup (60 mL) brown
               rice syrup

2 cups       wild blueberries, raspberries           500 mL
               or blackberries, thawed
               if frozen

1.  In a glass measuring cup, mix 1/4 cup (60 mL) pomegranate juice with syrup. Heat in a microwave oven until mixture is thin, about 10 to 20 seconds on High. (You can also do this on the stovetop, in a small saucepan over medium heat, heating for about 1 minute.) Add to blender with remaining juice and berries; purée at medium speed (see Tip, above).

2. Strain through sieve placed over a large measuring cup, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids.

3.  Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.