Campari Citrus Ice Pops Recipes

Steps:

• Add the frozen fruit and a dash of Simple Syrup to a blender. Blend on high until smooth and lump-free (or to the desired consistency). Add more Simple Syrup to taste. Spoon the puree into 2-ounce ice pop molds and freeze until solid, 2 to 3 hours.
• Combine the sugar and water in a small saucepan. Bring to a boil, stirring, until the sugar dissolves. Let cool completely, then refrigerate until chilled.

Steps:

• Bring sugar and 1/2 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Transfer syrup to a medium pitcher; chill until cold, about 1 hour.
• Stir all remaining ingredients into syrup. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

Steps:

• Simmer sugar and water in a small saucepan, stirring, until sugar is dissolved, then cool syrup. Stir in remaining ingredients and pour through a fine sieve into a large glass measuring cup. Pour into molds. Freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.

Steps:

• Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3 to 4 ounces grapefruit juice. Fill to top with ginger ale.

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

Steps:

• Combine 2/3 cup sugar and 2/3 cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar; let cool. Combine the simple syrup, 3 cups fresh orange juice, 1 cup Campari and the juice of 1 lemon in a pitcher. Pour the mixture into 16 ice pop molds, add wooden sticks and freeze until firm, at least 8 hours.

Steps:

• Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes.
• Mix the vanilla yogurt with the strawberries, and chill.
• Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.