Feeding the kids: Raspberry ice pops
The Raspberry Meringue ice pop recipe can be found in "200 Best Ice Pop Recipes," by Andrew Chase (Robert Rose, $24.95). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a sweet end-of-the-summer treat. I found the recipe in "200 Best Ice Pop Recipes," by Andrew Chase (Robert Rose, $24.95).
2. In a small saucepan over high heat, cook sugar and water until it reaches the large-ball (hardball) stage: 250° to 255°F on a candy thermometer or when it forms a hard ball when a little is dropped from a spoon into cold water. Beating constantly, pour syrup in a thin stream into reserved egg whites. Beat at low speed until meringue is cool, about 2 to 3 minutes. Set aside.
3. Place a sieve over a large measuring cup and strain raspberries, pressing down and scraping solids with a rubber spatula to extract as much pulp and juice as possible. Discard solids. Fold in meringue until thoroughly combined.
4. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
