Making Popsicles at home is = excitement. Last week I posted Pista Kulfi and today I have Pink Lemonade popsicle. Can you imagine… how happy my kids are…
Last week was full of eventful stuff, Hey, by the way, I got a new fridge. My old machine was giving me a tough time. So this one is bigger and better. This is a relief. I was going through a crazy time, since the beginning of this month, because of my old fridge. Imagine a baker … without a fridge. Crazy ha….
Pink lemonade is basically a mix of various juices like cherry Juice, red grapefruit juice, grape juice, cranberry juice, strawberry juice, and of course, there is a prominent presence of lemon juice.
To simplify the recipe many people use cranberry juice along with lemon juice to make pink lemonade. But the original flavour is the mix of all the juices.
Ossoro has Pink lemonade among many other flavours. This tiny bottle here made it very easy for me to achieve the perfect flavours for my popsicles today. Thank you Ossoro. You can see more recipes using Ossoro on my blog. They have a good collection of food flavours and aroma Ossoro Pink Lemonade, 30 ml
Gelatin Tips Tricks Substitutes
I added some gelatine to my recipe. The reason –
If we just use juice or any liquid for making popsicles, they freeze too hard. More like a rapidly melting flavoured ice cube. It’s important to have a little creamy or slushy consistency of the liquid for making good popsicles.
Adding fruit blends, or some milk or cream helps in getting the right texture of popsicle. In my case, today I decided to use gelatine + some canned blueberries.
I froze these popsicles twice… It was totally an experiment, A successful experiment. Once my prepared gelatine lemonade mix froze, I used a food processor to make it creamier. I knew gelatine would get lot more creamer/slushier in texture when blended after freezing.
You can enjoy jello popsicles after the first freeze. It’s super yum too.
The second Blending of the frozen mix in the processor makes them light in colour and they become slushier.
According to Nitya (my daughter), these taste like cold soft pink lemonade marsh mellows…… I know sounds weird …. But that was her first reaction to the popsicles.
I also added canned blueberries to my popsicles. Mother’s Maid Blueberry Pie Filling, 595gIts a kind of creative step. Took half of the mix and added blueberries and left half of the pink blended popsicles slush just like that. This gave the popsicles an interesting shaded, exciting look.
Ingredients
1 1/4 cup sugar (if using unsweetened cranberry juice, 1 cup if using sweetened)
4 cups water
1 cup cranberry juice
Tropicana Cranberry Delight Fruit Juice, 1L (Pack of 3)
1 cup lemon juice
15gm of gelatine
Few drops of Ossoro pink lemonade
Ossoro Pink Lemonade, 30 ml
1/2 cup of canned blueberries
Mother’s Maid Blueberry Pie Filling, 595g
Method
In half a cup of water add gelatine and let it sit for 5-7 minutes to bloom.
Make a “simple syrup” by heating sugar and the water in a small saucepan until the sugar is completely dissolved.
Add sweetened hot water to the bloomed gelatine mix and stir till completely dissolved.
Stir in cranberry juice, lemon juice, few drops of Ossoro pink lemonade flavour and mix well.
Pour the mix into a container and let it freeze for 6-7 hours.
With the help of a ice, cream scooper uses a knife to cut/break the frozen jello mix in small portions. Use a food processor to pulse and it will turn into a light pink colour.
Divide the slushy mixture into two parts. Add canned blueberries to the one, use a spatula to mix well.
Pour the darker blueberries slushy mix in the popsicles mould till little less than half. And fill the rest with lighter coloured slush.
Freeze overnight.
Remove the popsicles from the mould. It helps to run warm water along the outside of the mould to dislodge any stubborn popsicles from the container. Just don’t use too hot water because you don’t want to risk melting the popsicles too much.
The popsicles might be slightly softened after removing, especially if you had to run warm water on the outsides of the mould.
To remedy this, place them on a parchment lined cookie sheet or another freezer-safe flat surface. Re-freeze the popsicles for 5-15 minutes, until they are completely hard again.
I used this silicon popsicle mould, which is like a good deal. The popsicles came out very easily and were in good shape for me to photograph. Ocamo 10 Cells Ice Cream Popsicle Frozen Mold Silicone Ice Cream Lolly Pop Maker Mould Ice Tray with Cover Lid white
