A pop a day keeps boredom away!

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:

Aren't you so glad I only took a photo of the package header and not the actual confetti? Giving you a clear picture of what I did would only confuse you, anyway.

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.

Anyway, once I unmolded the pop, I went over the decorations with water to melt the “glue” that was hiding them:

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!

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