Cranberry Orange Ice Pops
This month’s Bon Appétit provides a number of various ice pop recipes. Here is a twist on their Campari-Orange Pop recipe, using cranberry juice in place of the alcoholic Campari, making it kid friendly too. I suggest using 100% cranberry juice (meaning no other juice or sugar is added), which is a bit tart and puckery, but remember you are adding sugar in the form of syrup and orange juice, so it balances nicely here.
Total Active Prep Time: 5 minutes, plus 30-60 minutes to cool the sugar-water
Freezing Time: 5+ hours, or overnight
Serves: About 8, depending on the size of your popsicle molds or paper cups
1/3 cup sugar
½ cup water
1 ¾ cup orange juice (without pulp)
1/3 cup cranberry juice (preferably 100% Pure Cranberry, no other juice added, read the ingredients on the back very closely)
1 lime, zest and juice
Ice Pop Molds or Small Paper Cups and Wooden Sticks
Place 1/3 cup sugar in a small saucepan and add in ½ cup water. Bring to a boil over high heat, and then reduce to a simmer, stirring, until sugar dissolves. Let cool in the refrigerator until cold.
Combine the sugar syrup, the lime zest and juice, 1 ¾ cup orange juice, and 1/3 cup pure cranberry juice in a pitcher or other container with a spout.
Fill your molds, insert the sticks, and place them in the freezer for at least 5-7 hours. If using paper cups I would suggest placing them in a freezer proof dish or rimmed baking sheet.
Removing them from the mold can be a bit tricky. If using a plastic mold, run it under hot water on all sides of the pop you wish to remove, then quickly pull the stick straight down. If you wiggle it, the stick will wiggle out.
If you are using a paper cup you can just tear the cup away from the ice pop.