| Lychee-Cran-Raspberry Ice Pops |
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by Chef Ming Tsai |
INGREDIENTS:
2 cans lychees, strained
1 bag cranberries
1/2 cup sugar
1 orange, finely chopped zest and juiced
2 tsp. vanilla extract
32 oz. cran-raspberry juice |
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METHOD:
1. In a food processor, combine lychees, cranberries, sugar, orange juice and zest and vanilla extract. Process until smooth.
2. Strain mixture into a large bowl, add cran-raspberry juice and stir to combine.
3. Freeze in pop molds or use paper cups and wooden craft sticks to make your own molds.
4. Freeze overnight.
Makes about 2 quarts liquid (or about 10 ice pops) |
NUTRITION FACTS:
Per Serving: calories 111, trace fat (1.2% calories from fat), trace protein, carbohydrate 28g, dietary fiber 1g
Recipe © Ming Tsai 2007 |
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