Pomegranate Pops with OJ, mint & chocolate nubbins

May 22, 2010 § Leave a comment

With projections of 95-98 degree highs by our local weather forecaster, there’s no time like the present to start guzzling smoothies and making popsicles.  I’ve made many-a frozen treat in my day but these little pops (inspired by Giada) might be the most refreshing frozen bites yet.  This icy snack is a bit tart thanks to the pomegranate and has great texture from the cocoa nibs.  (Note: If you can’t find cocoa nibs, try dark chocolate shavings.  I tried both, but the former adds a delightful crunch.)  The OJ balances out the pomegranate juice with a summery sweetness.  But it’s the mint that makes makes this dessert sing!

Ingredients:
2 cups pomegranate juice
1 cup fresh orange juice
1/2 cup water
3/4 cup evaporated cane sugar
3/4 – 1 cup mint leaves, loosely packed
1/2 cup cocoa nibs/shaved dark chocolate

Methods:

Heat water, cane sugar and mint on the stove until sugar completely dissolves and the mixture just comes to a boil.  Take off the stove, remove mint and cool.  Meanwhile, measure juices and combine in a large bowl.  When minty-syrup has cooled to room temperature, combine with juices.  Ladle a few spoonfuls of mixture into each pop container.  Sprinkle chocolate chunks into each cup and using a spoon, stir to let some of them sink toward the middle.  Insert plastic attachment or popsicle stick all the way into the cup/container.  Freeze at least 6 hours before serving.  When ready to serve, dip molds/cups in warm water briefly before unmolding.  Don’t feel daunted if you’re lacking pop containers — instead, use small, freezer-proof plastic cups or disposable paper cups and popsicle sticks.

Diet Notes: Vegan, nut-free, gluten-free

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