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GLOWING POPSICLES INSPIRED BY THE MANDALORIAN

Picture for Glowing Popsicles inspired by The Mandalorian

434,189 views  Try these delicious pops next time the temperature creeps above 80°F. Light saber chopsticks not required or recommended. 

US

original

metric

INGREDIENTS

For the Fruit Juice Popsicle

fresh raspberries

6 oz fresh raspberries

water

5 ½ oz water

sugar

1 ¾ oz sugar

lemon juice

1 tbsp lemon juice

guar gum

¾ tsp guar gum

For the Frozen Mousse Popsicle

mangos, peeled + chopped (or 10 frozen mango)

2 oz mangos, peeled + chopped (or 10 frozen mango)

sugar

2 ½ oz sugar

water

3 oz water

lime juice

2 tbsp lime juice

coconut cream (or the cream from 2 cans of full fat coconut milk, strained), chilled

⅔ cup coconut cream (or the cream from 2 cans of full fat coconut milk, strained), chilled

For the Brazilian Limeade Popsicle

small limes, washed + dried

3 small limes, washed + dried

sweetened condensed milk

6 oz sweetened condensed milk

sugar

2 tbsp sugar

ice water

9 oz ice water

For the Sorbet Popsicle

water

4 oz water

sugar

3 ¾ oz sugar

light corn syrup

2 tbsp light corn syrup

frozen blueberries

15 oz frozen blueberries

lemon juice

2 tbsp lemon juice

Optional:  orange liquor (i.e. Gran Marnier)

1 tbsp Optional: orange liquor (i.e. Gran Marnier)

DIRECTIONS

1.

For the Fruit Juice Popsicle

1.

Combine all of the ingredients in the base of a food processor. Process until completely smooth, then strain the mixture. Discard the raspberry seeds.

fresh raspberries

6 oz fresh raspberries

water

5 ½ oz water

sugar

1 ¾ oz sugar

lemon juice

1 tbsp lemon juice

guar gum

¾ tsp guar gum

2.

Pour the raspberry mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles.

3.

Freeze overnight before serving.

4.

For the Frozen Mousse Popsicle

1.

Combine the mango, sugar, water, and lime juice in the base of a food processor. Process until smooth and set aside.

mangos, peeled + chopped (or 10 frozen mango)

2 oz mangos, peeled + chopped (or 10 frozen mango)

sugar

2 ½ oz sugar

water

3 oz water

lime juice

2 tbsp lime juice

2.

Add the coconut cream to the blender and blend until thickened.

coconut cream (or the cream from 2 cans of full fat coconut milk, strained), chilled

⅔ cup coconut cream (or the cream from 2 cans of full fat coconut milk, strained), chilled

3.

Pour the mango mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles.

4.

Freeze overnight before serving.

5.

For the Brazilian Limeade Popsicle

1.

Slice the limes into 8 segments.

small limes, washed + dried

3 small limes, washed + dried

2.

Add the limes, sweetened condensed milk, sugar and ice water to a high powered blender.

sweetened condensed milk

6 oz sweetened condensed milk

sugar

2 tbsp sugar

ice water

9 oz ice water

3.

Blend the mixture for 15 seconds only, the longer you blend, the more bitter the popsicle will be.

4.

Strain the mixture and discard any remaining rind pieces.

5.

Pour the lime mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles.

6.

Freeze overnight before serving.

7.

For the Sorbet Popsicle

1.

Combine the water, sugar, and corn syrup in a small saucepot. Bring the mixture to a boil and cook until it reaches 220 °F. Set aside.

water

4 oz water

sugar

3 ¾ oz sugar

light corn syrup

2 tbsp light corn syrup

2.

In the base of a food processor, combine the blueberries and lemon juice (and orange liquor if using). Process until smooth.

frozen blueberries

15 oz frozen blueberries

lemon juice

2 tbsp lemon juice

Optional:  orange liquor (i.e. Gran Marnier)

1 tbsp Optional: orange liquor (i.e. Gran Marnier)

3.

Combine the blueberry mixture and the sugar syrup in a pourable vessel.

4.

Allow the mixture to cool to room temperature (if necessary), then pour it into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles.

5.

Freeze overnight before serving.

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