One Ingredient Grape Ice Pops Recipes

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BOOZY CONCORD-GRAPE ICE POPS



Boozy Concord-Grape Ice Pops image

If you want boozier pops, increase the gin to 1/3 cup. They will still freeze but not quite as hard, and they will get slushy quickly once unmolded.

Yield 10 servings

Number Of Ingredients 6

1/4 cup juniper berries
1/3 cup sugar
2 cups chilled Concord grape juice
1/4 cup gin
2 tablespoons (or more) fresh lime juice
Ten 3-ounce ice-pop molds

Steps:

  • Toast juniper berries in a dry small skillet over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute. Let cool slightly, then crush with a mortar and pestle (or place in a resealable plastic bag and crush with a rolling pin). Transfer berries to a small saucepan. Add sugar and 1/4 cup water and bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit 30 minutes. Strain juniper syrup through a fine-mesh sieve into a small bowl; discard solids. Place bowl in a bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes.
  • Stir juniper syrup, grape juice, gin, and lime juice in a large measuring glass or a medium pitcher; taste and add more lime juice if needed. Divide mixture among ice-pop molds and freeze until liquid is beginning to crystallize, about 1 hour. Cover and insert sticks (waiting until liquid is slushy ensures straight sticks), then freeze ice pops until solid, at least 4 hours but preferably overnight. Dip molds briefly in hot water to release pops.
  • Ice pops can be made 1 week ahead. Keep frozen.

FRESH GRAPE POPS



Fresh Grape Pops image

Provided by Food Network

Yield 4-8 servings

Number Of Ingredients 4

4 1/2 cups California red, green or blue-blackseedless grapes
2 teaspoons granulated sugar
food coloring (optional)
2 cups California red or blue-blackseedless grapes, halved (optional)

Steps:

  • Blend red, green or blue-black grapes in a food processor until a smooth, frothy liquid forms. With a plastic spatula, press mixture through a fine strainer into a mixing bowl. Discard skins and skim foam off the top. Whisk sugar into juice until dissolved. Add a few drops of red, green or purple food coloring if desired.
  • To make juice pops, fill molds or 5-ounce paper cups with juice, spooning most of the foam off the top. If using cups, cover each cup with foil and insert a wooden stick in the center of the foil. If adding grapes to pops, place approximately 1/4 cup halved grapes into each mold. Pour juice into molds, spooning most of the foam off the top. Place molds or cups in freezer and chill until frozen. To remove bars from cups, take off foil and tear away paper.
  • Nutritional Stats: 136 Calories; 1 g Protein; 1 g Fat; 34 g Carbohydrates; 0 mg Cholesterol; 2 g Fiber; 4 mg Sodium

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