Cranberry Apple Popsicles
- Yield: 10 servings
- Simple Syrup
- 2/3cup (5 ounces) organic cane sugar
- 2/3cup (5 fluid ounces) water
- 2small apples (about 3/4 pound), or 1 1/4 cups (10 fluid ounces) applesauce
- 1 3/4cups (6 ounces) fresh or frozen cranberries
- 1 1/4cups (10 fluid ounces) simple syrup
- 2tablespoons (1 fluid-ounce) freshly squeezed lemon juice
- To make the simple syrup: Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge.
- To make the popsicles: Core the apples (there’s no need to peel them) and cut them into eighths. Place the apples and the cranberries in a heavy nonreactive saucepan and add about 1/4 cup (2 fl oz) water, or just enough to coat the bottom of the pan so that the fruit doesn’t burn. Cook over medium heat, stirring frequently, until the berries and apples are both soft, about 10 minutes. If the water evaporates, add a little more to keep the fruit from burning.
- Transfer the cooked fruit to a food processor and purée. You should have about 1 3/4 cups plus 2 tablespoons (15 fluid ounces) of purée.
- Transfer the puréed fruit to a bowl or measuring pitcher with a pouring spout. Mix in the simple syrup, adding enough to make the mixture taste quite sweet, and then stir in the lemon juice.
- Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.
Reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer May