Makes six 3-ounce ice pops This is wonderful recipe to brighten the winter doldrums. We take advantage of the many varieties of citrus available at Bi-Rite Market and change up the fruit depending on what tastes best. Our favorite combination is a mixture of Page and Satsuma tangerines but let your taste buds guide you. Use whatever is most flavorful and in season.
We always strain the mixture for the smoothest possible consistency but feel free to skip this step if you like.
TECHNIQUE: Ice pops
SPECIAL EQUIPMENT: Ice pop molds
CHILLING TIME: At least 4 hours
SHELF LIFE: 1 week
INGREDIENTS
- ½ cup 2:1 Simple Syrup, cooled
- 2 cups strained fresh tangerine juice (from about 12 tangerines)
- 3 tablespoons strained fresh lemon juice
- ⅛ teaspoon kosher salt
INSTRUCTIONS
MAKE THE BASE
- In a medium nonreactive bowl, combine 6 tablespoons of the simple syrup, the tangerine and lemon juices, and the salt.
- Stir until well combined and the salt has dissolved.
- Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
FREEZE THE ICE POPS
- Strain the base through a mesh strainer into a liquid measuring cup.
- Pour into ice pop molds, insert the sticks, and freeze until completely solid, about 4 hours.
- Unmold just before serving.
MAKE IT YOUR OWN
- Add a few pomegranate seeds to each pop mold.
- They’re like little jewels floating in your pop!
