Berry Cabernet Pops
Total Time: about 6 hours
Have you ever wanted to . . . Bottle your own soda? Boil your own bagels? Can your own tomatoes? Roast your own coffee? In her book Can It, Bottle It, Smoke It, Karen Solomon walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with home crafted food and drink.
Karen is an author of books, magazine, newspaper and online articles, and she specializes in food crafting, recipe development and testing and , it’s worth noting, she makes and sells outstanding homemade peanut butter cups.
Combine all the ingredients in a blender or food processor and blend for about 2 minutes, until completely liquefied. Pour into six 4-ounce frozen pop molds, leaving about 1/2 inch headspace for the liquid’s expansion. Freeze until solid, at least 6 hours.
To release an individual pop, rotate it under a stream of running warm tap water for about 30 seconds. Never tug on the stick! Keep running it under water until the pop can be pulled out gently. (Should this fail, eat your pop from the mold with a spoon.)
How to Store It Kept frozen and completely covered, these will last for up to 4 months.
|Yield:||Six four -ounce pops|
3-1/2 cups frozen raspberries, strawberries, or blueberries, or a combination
3/4 cup sugar
3/4 cup medium-bodied fruity red wine
2 tablespoons fresh lemon juice (from 1 lemon)
to you by Amy Tobin
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