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Categories:Viewed: 7 - Published at: 4 years ago
Ingredients
- Blender
- Fine-mesh sieve
- 2 cups unsweetened pomegranate juice, divided 500 mL
- 3 tbsp agave or corn syrup, or 1/4 cup (60 mL) brown rice syrup 500 mL
- 2 cups wild blueberries, raspberries or blackberries, thawed if frozen 45 mL
Method
- In a glass measuring cup, mix 1/4 cup (60 mL) pomegranate juice with syrup.
- Heat in a microwave oven until mixture is thin, about 10 to 20 seconds on High.
- (You can also do this on the stovetop, in a small saucepan over medium heat, heating for about 1 minute.)
- Add to blender with remaining juice and berries; puree at medium speed (see Tip, left).
- Strain through sieve placed over a large measuring cup, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible.
- Discard solids.
- Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
- If you are using an ice pop kit, follow the manufacturers instructions.
