Cool It Week: Pineapple Raspberry Rockets! - Sweet Potato Chronicles - Sweet Potato Chronicles

Cool It Week: Pineapple Raspberry Rockets!

Is it me or has every­one gone crazy for gourmet pop­si­cles this year? Every mag­a­zine I buy seems to be giv­ing major page counts to lav­ishly art directed spreads on cardamom-infused peach swirls or blue­berry cheese­cake pop­si­cles. They all sound and look great but unless I was doing some com­pet­i­tive enter­tain­ing (What's that Gwyneth? Apple wants another straw­berry basil pop? Of course! We grew all the plants our­selves so I can promise you they're organic. So impor­tant.) I pre­fer to keep things sim­ple. I mean, we're talk­ing about pop­si­cles here! But I do like mak­ing them at home to avoid the food dye, syn­thetic flavour and sugar mash-up that are store-bought freezies.

These pineap­ple rasp­berry pops are about as fancy as I get. I made them a cou­ple of dif­fer­ent ways but the most pop­u­lar with Esme and Julian were the ones I made to look like old fash­ioned Rock­ets. And mak­ing those stripes was really not that hard. That last one sit­ting in the freezer? We're sav­ing it for Apple.

Pineap­ple Rasp­berry Rockets

3/4 cup sugar
1 cup water
4 cups fresh pineap­ple
2 pints rasp­ber­ries
1 Tbsp lime juice

Method

Start by mak­ing a sim­ple syrup. In a small pot, boil water and sugar together until the sugar com­pletely dis­solves. Remove from heat and trans­fer into a bowl or pyrex mea­sur­ing cup. Pop it in the fridge (or freezer, just don't for­get it!) until it's cold. You'll have about a cup of syrup, which is more than you'll need for these pops but you can keep it in the fridge for the next cou­ple of batches your kids will be ask­ing for. If you've got really sweet fruit on your hands then I'd just skip the syrup altogether.

Finely dice your pineap­ple, avoid­ing the hard inner core bits.

Get out your blender! Puree 2 cups of pineap­ple and 1/4 cup of syrup until you've got a nice, smooth con­sis­tency. Empty the puree out into a bowl. Stir in the lime juice and the other 2 cups of pineapple.

Rinse out the blender. Puree the rasp­ber­ries and a 1/4 cup of syrup until they become liq­uid. Pour the puree through a sieve. If you run a spat­ula or wooden spoon along the under­side of your sieve every once in awhile, more will pour through.

Get your molds and sticks ready! Spoon 1 Table­spoon of the rasp­berry puree into the bot­tom of the mold and pop them in the freezer for about 40 min­utes or more. Pull it out and gen­tly nudge it with a pop­si­cle stick to check if it's firm.

Now spoon in enough of the pineap­ple puree to come 3/4 of the way up the mold. At this point you want to insert your sticks. Either place the mold's lid on top to keep them in place or if you don't have that kind of mold, first wrap some kitchen cling film tightly over the top and push the sticks through the film to keep them upright. Place the mold back in the freezer for another 40 min­utes or so. Again, check that they've firmed up quite a bit. Now spoon another bit of rasp­berry puree on top — always allow a bit of space at the top. They will expand slightly as they freeze.

I had enough puree to make some straight up pop­si­cles as well. Place back in the freezer and allow to become really, solidly frozen. About an hour. This is the hard­est part of this recipe: waiting. Hold the bot­tom of the mold under hot, run­ning water for a sec­ond to make slip­ping them out eas­ier. Enjoy the sum­mery goodness!

  

2 Comments

  1. T says:

    Per­fect idea :)!

  2. Ceri Marsh says:

    Thanks so much! We've needed every cool idea we can find this sum­mer in Toronto.

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