Gourmet Ice Pops--Popsicles (6 Ways) - cooking recipe

Ingredients

Raspberry-Jalapeno Ice Pops
1/2 cup sugar
1/2 cup hot water
12 ounces fresh raspberries, washed
3 tablespoons fresh lime juice
1 small jalapeno pepper, seeds and membrane removed
additional cold water
Lemon-Basil Ice Pops
1 cup granulated sugar
1 cup hot water
1/4 cup fresh sweet basil leaves or 1/4 cup Thai basil
1 1/4 cups cold water, divided
1/2 cup fresh lemon juice
additional cold water
Grapefruit-Mint Ice Pops
1 cup granulated sugar
1 cup cold water
1/4 cup fresh mint leaves
2 cups unsweetened grapefruit juice
Iced-Tea Pops With Fruit
3/4 cup fruit (fresh fruit or canned drained)
3 tablespoons granulated sugar
1 1/2 cups fresh brewed double-strength tea, cooled
Yogurt Pops With Blackberries
1 lemon
1/2 cup water
1/2 cup sugar
1 1/2 cups plain yogurt
2 tablespoons honey
2 cups fresh blackberries (can sub raspberries)
Spicy Pineapple Ice Pops
1 cup water
1/2 cup sugar
1 small serrano peppers or 1 small jalapeno pepper, split lengthwise
1 ripe pineapple, peeled
2 tablespoons freshly squeezed lime juice
1 -2 teaspoon ground dried chile (piquin, guajillo, or arbol)
1/2 teaspoon salt

Preparation

To Make RASPBERRY-JALAPENO ICE POPS: In a small saucepan, combine 1/2 cup sugar and 1/2 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat and cool.
Puree raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to squeeze all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside.
Process the jalapeno pepper in a food processor until minced. Measure out 1/2 cup of the cooled simple syrup, add to the processor and pulse until pepper is completely pulverized.
Mix pepper syrup with raspberry-lime puree. Stir in cold water to make 2 cups; stir well to combine. Pour mixture into ice pop molds and freeze at least 4 hours or until solid.
To Make LEMON-BASIL ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
To Make GRAPEFRUIT-MINT ICE POPS: In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear mint leaves, stir into syrup and allow to steep in syrup for two hours.
Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice. Pour into ice pop molds and freeze for at least 4 hours or until solid.
To Make ICED-TEA POPS WITH FRUIT: Process fruit and sugar for 30 seconds in a blender or food processor. If it foams, allow foam to settle. Blend in tea.
Pour mixture into pop molds, leaving a little room at the top. Freeze until solid, at least two hours.
To Make FROZEN YOGURT POPS WITH BLACKBERRIES: Rinse the lemon, then peel it, scraping off the white pith. (This recipe uses only the peel, so save the lemon for a different use.).
Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer's instructions.
To Make SPICY PINEAPPLE ICE POPS: Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the serrano, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve.
Finely dice 1-1/2 cups of the pineapple and coarsely chop the rest. Mixed the diced pineapple with the chile and salt and set aside. Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice, and blend until smooth.
Divide the blended mixture among the molds, leaving enough room for the diced pineapple. If using conventional molds, don't snap on the lids yet. Freeze until the mixture has a slushy consistency, about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.).
Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
If using conventional molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, mix the diced pineapple in with the blended mixture, then pour into the molds and follow the manufacturer's instructions.