Raspberry Chocolate Ice Pops

Name: Raspberry Chocolate Ice Pops
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters corn syrup; 59 milliliters light corn syrup; 1 Tbsp framboise (raspberry liqueur; optional); 2 teaspoons fresh lemon juice, or to taste; 296 milliliters ounces fresh raspberries; 3 Tbsps sugar; 79 milliliters unsweetened cocoa powder (preferably Dutch-process); 1 teaspoons pure vanilla extract; 177 milliliters water

Raspberry Chocolate Ice Pops might be just the dessert you are searching for. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 98 calories. This dairy free and vegetarian recipe serves 8. Head to the store and pick up corn syrup, corn syrup, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.

Ingredients you will need

Raspberries

Ice

Equipment you will use

Blender

Sieve

Bowl

Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved.

Ingredients you will need

Corn Syrup

Sugar

Water

Equipment you will use

Sauce Pan

Whisk in cocoa and a pinch of salt, then whisk in vanilla.

Ingredients you will need

Vanilla

Cocoa Powder

Salt

Equipment you will use

Whisk

Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.

Ingredients you will need

Chocolate

Raspberries

Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.

Ingredients you will need

Raspberries

Put molds in a container with room-temperature water up to 1/4 inch from top of molds.

Ingredients you will need

Water

Let stand 30 seconds, then remove cover and pull out pops.

Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

Ingredients you will need

Wrap