Hooks for Cooks™

raspberry orange popsiclesEver since I attended the Ballymaloe Cookery School in County Cork, Ireland, I’ve been a regular visitor to the school’s website. One of my favorite section is Darina Allen’s Weekly Letter where Darina posts recipes as well as her random thoughts and ideas.

When I was reading one of her Letters dedicated to Strawberries, I perked up and took some serious notice.  In the introduction to a strawberry popsicle recipe, Darina states, ” Popsicles are the new cupcakes–all the rage, we used to call them ice lollies but these are not made from cordial they are made from pure strawberry puree–a revelation and lots of fun.”

Curious to know more, I sent an email to the school and asked Darina to elaborate further. She replied via email stating, “We’re all going crazy for homemade ice-lollies.  We’re beginning to sell them in the Farmers Market and I predict they will take over from cup cakes as the hottest new craze this Summer”.

Wow! What a prediction. When I was at Ballymaloe, I learned that Darina has a keen ability to transform simple ingredients into the sublime. I also learned that this author, cookery teacher, mom and grandma has a keen ability to spot trends. 

Inspired, I enlisted my 7 year old son to help me adapt Darina’s strawberry popsicle recipe using just picked super plump Northwest raspberries. Delish and a thumb’s up from James on one of the hottest days on record here in Seattle.

James’s Raspberry Orange Popsicles

Note: This recipe requires a simple sugar syrup, which is easily made in about three minutes.

Makes six popsicles

14 ounces fresh raspberries

2 ounces confectioners sugar

juice of 1/2 orange

5 fluid ounces stock syrup

Rinse raspberries, add to a blender with sugar and blend well. Strain through a fine meshed sieve in order to remove seeds, taste and add the orange juice and stock syrup. Pour into 3 ounce popsicle molds and freeze three to four hours.

Stock Syrup

1/2 pound sugar

1/2 pint (300 ml) water

To make stock syrup, dissolve the sugar in the water and bring to a boil. Boil for two minutes then allow to cool. Store in the fridge until needed and use for homemade lemonade, fruit salads, popsicles.

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