I know cheesecake week is over, but I had some base left over, and couldn’t resist trying again to make a really good lemon ice pop. Right now, it’s my ice pop holy grail — a creamy, lemony pop with nice flavor that actually pulls out of the Zoku successfully. I figured I had little to lose:
I had about 3 ounces of base left, and I started out squeezing the lemon juice slowly, tasting frequently to make sure I didn’t make things too sour. I ended up putting almost the entire lemon’s worth of juice into the mixture before I felt like it tasted ok. Then the lemon seemed to have make the base thicken, so I added another ounce or so of milk to make sure it was thin enough not to freeze.
Since this makes a boring-looking white pop, I also decided to have a little fun with decorations. I’d found this edible confetti at Target’s after-Easter clearance:
Since I forgot to take a photo of the actual confetti (doh!), I should mention that it’s an assortment of bunny, egg, chick and flower shapes. They feel almost like communion wafers, thick and dry. I pasted them onto the sides of the Zoku using the base mixture. The opaque base mixture. Sometimes I’m so smart I can’t stand it.
This pop didn’t turn out to be my holy grail. It was ok, but not great. It needs to be creamier and with a better balance of sweet and sour. I’ll keep trying.
Coming up today or tomorrow –In response to Sarah’s request, a bonus post with some pop-making tips I’ve learned so far this year. Stay tuned!