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popsicles

RANGO Pops

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Recipe provided by Haley Gerarde, owner of Jenny Jo’s Smoothie Bar, LLC

Makes 4 pops, double or triple the recipe as needed

Prep time: 10 minutes

Total time: 4 hours

 

Rango pops are available at Jenny Jo’s Smoothie Bar, but we’re sharing the recipe so you can enjoy them at home!

 

Ingredients:

*Ingredients currently available at the farmers’ market

  • 1 cup apple, kiwi, strawberry juice
  • 1 cup strawberries*
  • 3/4 cup mango
  • 3 slices of peach

Instructions

  1. Combine all ingredients in the bowl of a food processor or blender and grind until well combined, until in liquid form (no chunks), stopping to scrape down the sides of the bowl as necessary. Taste and adjust flavors to your liking.
  2. Divide the fruit mixture evenly among reusable popsicle molds.
  3. Freeze for at least 4 hours or overnight before serving. Run popsicle molds under room temperature water briefly to help loosen. Serve.
  4. Store any remaining pops in a freezer bag with as much air removed as possible for up to 3 months.

Popsicles for All

By

Adapted from recipes by Cooking Light and The View from the Great Island, shared by My Saratoga Kitchen Table

Serves: 6

Ingredients

*Ingredients currently available at the farmers’ market

Cucumber Lemon Pop:

  • 2½ cup spring water
  • 1 lemon, washed and thinly sliced, seeds removed
  • 1 slender Asian cucumber*, thinly sliced

Yogurt Berry Pop:

  • 1 cup plain Greek Yogurt*
  • ½ cup lemonade*
  • ½ cup strawberries*, chopped

Wine Pop (for grownups):

  • 16 ounces strawberries*
  • ½ cup sugar
  • ½ cup water
  • 1 cup wine (rose or wine)

Instructions

  1. Cucumber Lemon Pop: Insert lemon and cucumber slices into pop molds. Fill with water and let sit for one hour on counter. Freeze until solid.
  2. Yogurt Berry Pop: Mix ingredients together. Pour into molds and freeze.
  3. Wine Pops: Puree strawberries, sugar, water and wine. Once mixture is smooth, pour into pop mold. Freeze for 5-6 hours or overnight.

 

Popsicles for All

By

Photo by Pattie Garrett

Adapted from recipes by Cooking Light and The View from the Great Island, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market

Cucumber Lemon Pop:
● 2½ cup spring water
● 1 lemon, washed and thinly sliced, seeds removed
● 1 slender Asian cucumber*, thinly sliced

Yogurt Berry Pop:
● 1 cup plain Greek Yogurt*
● ½ cup lemonade*
● ½ cup strawberries*, chopped

Wine Pop (for grownups):
● 16 ounces strawberries*
● ½ cup sugar
● ½ cup water
● 1 cup wine* (rose or wine)

Instructions
1. Cucumber Lemon Pop: Insert lemon and cucumber slices into pop molds. Fill with water and let sit for one hour on counter. Freeze until solid.
2. Yogurt Berry Pop: Mix ingredients together. Pour into molds and freeze.
3. Wine Pops: Puree strawberries, sugar, water and wine. Once mixture is smooth, pour into pop mold. Freeze for 5-6 hours or overnight.