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Very Berry Ice Pops
Credit:
Con Poulos
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1 pound blackberries (3 1/2 cups)
1 cup sugar
1 cup heavy cream
1 pound raspberries (3 1/2 cups)
Gallery
Very Berry Ice Pops
Credit:
Con Poulos
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 8
Gallery
Very Berry Ice Pops
Credit:
Con Poulos
Very Berry Ice Pops
Credit:
Con Poulos
Very Berry Ice Pops
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 8
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 8
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1 pound blackberries (3 1/2 cups)
- 1 cup sugar
- 1 cup heavy cream
- 1 pound raspberries (3 1/2 cups)
Directions
In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Very Berry Ice Pops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Very Berry Ice Pops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
