Frozen Treats for the Adults in The House! (Part 2)

Jun 1, 2021

Frozen Treats for the Adults in the House
(Part 1)

From our friends at Thermador!

When the temperature rises, you don’t have to abandon the kitchen. Perfect as refreshing, summery snacks, these recipes are easy to whip up and stow away in Thermador Freedom® Refrigeration columns with customizable Delicate Produce Bins. Temperature control ensures your treats are just as sweet when you go for seconds.

Blackberry Mojito Pops

12 ounces (340g) fresh blackberries ½ cup (120ml) fresh lime juice ½ cup (120ml) rum 1 cup (240ml) water ¾ cup (150g) sugar ½ teaspoon orange bitters 20-25 large mint leaves  

Instructions

Soak wooden pop sticks in a glass of warm water for at least 30 minutes. Blend all ingredients until smooth and sugar is dissolved. Strain through a wire mesh strainer and skim any excess foam from the top of the mixture. Divide mixture between ice pop molds. Insert pop sticks and freeze for 4 hours or until completely solid.

Pina Colada Pops

1 pound (455g) fresh pineapple chunks ½ cup (120ml) coconut milk ½ cup (120ml) water 1/3 cup (80ml) rum ¼ cup (50g) sugar ½ teaspoon orange bitters  

Instructions

Makes ten-twelve 2.5 ounce Pops Soak wooden pop sticks in a glass of warm water for at least 30 minutes. Blend all ingredients until smooth and sugar is dissolved. Strain through a wire mesh strainer and skim any excess foam from the top of the mixture. Divide mixture between ice pop molds. Insert pop sticks and freeze for 4 hours or until completely solid.

Pomegranate Cosmo Bomb Pops

1 cup (240ml) pomegranate juice 1 ½ cups (360ml) water ½ cup (120ml) vodka ½ cup (100g) sugar ¼ cup (60ml) fresh lime juice ½ teaspoon orange bitters optional – 2 tablespoons pomegranate seeds, for garnish  

Instructions

Makes ten-twelve 2.5 ounce Pops Soak wooden pop sticks in a glass of warm water for at least 30 minutes. Stir together all ingredients (except optional pomegranate seeds) until the sugar is dissolved. If garnishing with pomegranate seeds, place 5-6 seed in each ice pop mold. Pour ½-inch of the ice pop mixture into each mold and par-freeze for about 1 hour or until the pops just start to freeze. Divide the remaining mixture between ice pop molds. Insert pop sticks and freeze for 4 hours or until completely solid.

Mimosa Pops

2 cups (480ml) fresh orange juice ½ cup (120ml) Champagne, Prosecco or Cava 1 cup (120ml) white grape juice ¼ cup (50g) sugar ½ teaspoon orange bitters  

Instructions

Makes ten-twelve 2.5 ounce Pops Soak wooden pop sticks in a glass of warm water for at least 30 minutes. Stir together all ingredients until sugar is dissolved. Allow to settle for a couple minutes and then skim any excess foam from the top of the mixture. Divide mixture between ice pop molds. Insert pop sticks and freeze for 4 hours or until completely solid.

Lime Margarita Pops

2 cups (480ml) water ¾ cup (180ml) fresh lime juice ½ cup (120ml) tequila 1 cup (200g) sugar ½ teaspoon orange bitters optional – kosher or sea salt, for garnishing pops  

Instructions

Makes ten-twelve 2.5 ounce Pops Soak wooden pop sticks in a glass of warm water for at least 30 minutes. Stir together all ingredients (except optional salt) until sugar is dissolved. Divide mixture between ice pop molds. Insert pop sticks and freeze for 4 hours or until completely solid. For an optional salted pop top, just before serving dip the tips of the unmolded pops in a bit of kosher or sea salt.