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!
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
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