Apple-lemon ice pops with mint and ginger. These contain no added sugar, just honey and juice. Refreshing at any time, they’re also good for sore throats.
I love ice pops (Popsicles is trademarked, so ice pops it is.). They are one of my favorite things to make in terms of bang for the buck. Home-made ice pops are cheaper, healthier and tastier than the store bought variety. Really, the only negatives involve planning ahead and getting them out of the molds (best solution so far–putting the mold in a tall glass of warm water for 30 seconds.)
While there are some wonderful ice pop recipes out there, I realized that I hadn’t seen one using apples. No doubt there are some, but strawberry and lemon have nothing to worry about on the ice pop front. As I thought about the brisk refreshing quality of a good apple, I wondered why–I suppose it’s seasonal in part. Apples are a fall fruit and are associated with warm, baked things. Also, apple juice and cider can be a bit cloying if not balanced–just pouring apple juice in a mold wasn’t going to work. Something lighter was needed.
So, I went to work–focusing on flavors that emphasized the lighter fresher qualities of apples. Instead of using juice, I made a sort of thin applesauce, flavored with lemon, mint and just a hint of ginger. I also wanted to avoid using white sugar. While I do use white sugar, I prefer to use natural sweeteners that have something in them besides empty calories. I added a couple of tablespoons of honey, but a little more was still needed–this was provided by a little bit of white grape juice.
The results are good and were welcome during our Indian summer heatwave. As an added benefit, these pops actually contain various ingredients that help sooth colds and other ailments that irritate the throat.
If you don’t have ice pop molds or want something that can be eaten with a spoon, this mixture will also make a nice granita or Italian sorbet. While granitas do mean being around, they’re easy and don’t require any special equipment.
Apple-Lemon Ice Pops or Granita
4 cups peeled and chopped apples (flavor matters here, texture not so much)
2 cups water
2-3 T honey
1/2 t. fresh ginger
1 lemon (about 1/4 c. juice)
1-2 T. fresh mint, chopped fine
1/4-1/2 c. white grape juice
Place apples, 1 cup of water, 2 T of the honey and the grated ginger in a saucepan. If it’s easy to do, grate some of the lemon zest (about a teaspoon) into the mix and bring to a boil, then lower and cook over medium low heat until apples are very soft. Add water as needed. (You’ll want this to be thinner than applesauce.) When cooked, puree the apples. An immersion mixer is easiest, but a food processor or a blender will work just fine. Stir in the lemon juice, the mint and 1/4 c. of the grape juice. Taste–if it seems lacking in flavor add a little more grape juice and honey. If mixture is thick, add a little more water or grape juice. It should pour readily, though it will be thicker than juice.
If making ice pops, pour into molds and freeze 6 hours. Put mold in glass of warm water for 30 seconds to unmold.
If making granita (Italian ice or sorbet), pour into a wide flat pan and put in freezer. Every 30 minutes, take pan out and stir around with a fork, making sure to mix in the ice crystals forming on the sides. The granita will be ready in 2-3 hours. Serve as you would a sorbet.
Urbavore's Blog 