Ice Pops Method

Appears in

Published 2008

Place the juice, purée, infusion, or liqueur in a stainless steel bowl.
Make sure that the temperature of the main ingredient is 20°C / 68°F. If not, temper it.
Add some 65° Brix simple syrup that has a temperature of 20°C / 68°F. Speaking in very general terms, a good starting point is 1 part simple syrup to 4 parts of the main ingredient.
Whisk the mixture thoroughly. Take a reading on the refractometer. It should read 16 to 19° Brix. My personal preference is 17° Brix, which is not too sweet but sweet enough. For savory applications, reduce the Brix to 12 to 15° or less, if desired. Always taste to make sure the flavor is to your liking.
Once the ice mix is made, pour into the desired mold.
Let the ice freeze at -18°C / 0°F until solid. It will only take a fraction of the time in a blast freezer than it takes in a regular freezer.
Once the ice has solidified, it can be taken out of the mold, but it should be done at the very last minute, to prevent freezer burn on your ice. If keeping all of the ices out of the mold, make sure they are properly covered so that they don’t take on a “freezer taste.” If reserving them for longer periods of time (more than 18 hours), make sure that they are kept in the mold in which they are frozen.
To Unmold: place the ice mold into a warm water bath and let it sit in there for a few seconds to ensure that the pop will be released in one piece.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title