Photographing blackberry popsicles is tough, especially when I have zero backdrops and nobody to hold them for me. I did manage to get this photo.
Hopefully, this will be my first popsicle post of many.
After dreaming of homemade popsicle making for three years, I’ve got quite a few ideas in the ‘ol noggin.
I had to start a blog to finally take the leap and spend the 22 bucks for this popsicle mold. I realize they probably sell molds at the dollar tree but I’m kind of particular, just ask my husband (or better yet – don’t). 🙂
Popsicle sticks are a must. I don’t want to have to bring plastic popsicle sticks inside everytime I finish one (nor will my kids). It wouldn’t take long for those plastic sticks to join all my daughter’s shopkins in random crevices never to be found again.
I wanted it to be BPA free. Truth be told, I don’t know what BPA is. I just know I don’t want it in my food.
I wanted the shape to look classic.
I ended up with this Popsicle Mold and I LOVE it – worth every penny.
There’s no need to run under hot water to get them out. Just leave on the counter for four minutes and then jiggle the popsicle stick. Place your fingers on the area surrounding the popsicle to hold the mold down and with the other hand pull the popsicle out. It’s super simple and they come out perfect. Okay, moving on.
Since I am obsessed with ginger root I added it to this recipe. If you are not just omit the ginger from the recipe. Your popsicles will come out the same minus the ginger flavor. I will say both my 4 year old and 1 year old liked these popsicles. It’s not a kick you in the pants kind of ginger addition, just a nice one.
I did cook this recipe in order to dissolve the sugar, let the flavors steep before straining and to get a really good gingery aftertaste. I will probably add fruit to some of my other recipes, but this one I wanted to come out more like a traditional (incredibly refreshing) popsicle – no fruit chunks or seeds.
- 5 cups water
- 12 oz. fresh blackberries
- juice of 1 lime
- 1/2 cup sugar
- 3/4 cup chopped ginger
- In a medium saucepan, combine 5 cups of water and 1/2 cup of sugar. Cook on medium heat, stirring until all the sugar is melted. Turn down to low.
- Place chopped ginger in a large bowl.
- Add 12 oz blackberries, and lime juice to pot. Carefully use an immersion blender to blend mixture until most of the blackberries are blended. Point the immersion blender straight down not on an angle so the mixture does not splatter.
- Bring mixture to a simmer, and simmer for 12 minutes.
- Carefully pour mixture over ginger into large bowl. Let mixture sit for 1 hour and 15 minutes. Strain mixture.
- Place mold on a sheet pan. Pour mixture into mold and freeze according to your mold's directions.
This is little man’s “Why aren’t you giving me that popsicle?” face he gave me while I was trying to take pictures. I couldn’t resist.