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Francisco Migoya
Pinot Grigio Ice Pops
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Preparation info
Difficulty
Medium
Appears in
top 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
Popsicle Base
3.45
kg
/
7
lb
9.69
oz
/
69
%
Dessert
Gluten-free
Vegan
Method
Make the base according to the
Ice Pop
Method. Line 50 PVC tubes
10
cm
/
4
in
by 1.25-cm / .5-in diameter with acetate. Place in the freezer in a