Okay. Did you order the pop molds and the Pops book, back when I showed you mine? No! Well, go right now and order it, because by the time you finish reading this post, you’ll be sorry if they are not rapidly on their way to you.
Now, don’t get me wrong, I love my ice cream maker, but boy-oh-boy using pops molds is so easy! Practically anything can become a pop. Mix it up, pour it in the molds, pop in the freezer, freezer does it’s job, and bingo..instant dessert or treat.
Even though I have my new Pops book to work through, I remembered Donna Hay Magazine #55 that had a gorgeous picture of pops on the front. And guess what?! Remember the Banana Ginger Granita? Well I still had some ginger beer and she had a recipe for Ginger Beer and Apple Pops…how cool is that?!
These were so yummy! Very much a grown up pop! The ginger brew gives it a heady spicy taste, with lots of ginger heat. Then the apples provide a welcome bite of sweetness. Perfect and oh so easy!
Ginger Beer and Apple Pops
- 1/2 cup sugar
- 3/4 cup water
- 1 1/2 cups ginger beer
- 2 tablespoons lime juice
- 1 small Granny Smith apple thinly sliced
Make simple syrup by combining sugar and water in a small saucepan. Stir over low heat until the sugar dissolves, then turn to high and boil for one minute. Allow to cool completely.
Pour the simple syrup, the ginger beer and the lime juice in a bowl with a pourable spout (I used my large pyrex measuring cup). Arrange the apple slices in 8 x 1/3 cup-capacity pop molds. Pour the ginger mixture over, allowing at least 1/4 inch headroom for expansion. Insert sticks and freeze for at least 4 hours. Makes 8.
This will be my entry for Foodie Friday at Designs by Gollum!