A Jerry James Stone Recipe
Jump to instructions
Ingredients
- 1 pound strawberries
- 4 ounces raspberries
- ยฝ cup sugar
- 1 ยฝ pounds beets
- 1 tablespoon balsamic vinegar
- Pinch ground black pepper
- 2 tablespoons water
Instructions
- It goes without saying, but I am going to say it anyway: tasty popsicles start with tasty ingredients. While it might seem like a good idea to โuse upโ fruits and veggies in this fashion, it actually isnโt. Frozen items usually lose some of their flavor as a result of being frozen, so itโs best to use the best stuff you have. Check out these gorgeous raspberries from the farmers market. Yum!
- Now letโs create our berry compote. Combine the 1 pound of strawberries, 4 ounces of raspberries and 6 tablespoons of the sugar into a small pot. Cook the berries over a medium-low heat, mashing them in the process, until the sugar is combined and the berries have released some of their juices.
- Remove the berries from the heat and add in 1 tablespoon of balsamic vinegar and a pinch of ground black pepper. These savory ingredients will heighten the flavor of the berries, making them seem (oddly enough) sweeter.
- Let the mixture cool a bit, stir in 2 tablespoons of water, and then divide it amongst your popsicle mold, placing it in the freezer. This is how you get the two-tone effect. We are just going to let that firm up a bit while we make our beet juice.
- Go ahead and juice your beets. Youโre going to want about 1 and 1/4 cup juice total. While 1.5 pounds of red beets might do the trick, it might not. You might need 2 or so depending on how juicy your beets are. There is no way to really judge this when buying them.
- Add the remaining sugar to the beet juice and then top off the popsicles. The beet juice will work its way into all the nooks and crannies, giving the pops a tie-dye effect, once you add in the popsicle sticks.
- Freeze the popsicles for at least 10 hours before serving. To remove the pops from the mold, submerge it in lukewarm water for just a few seconds. Enjoy!