It's pretty safe to declare the summer of 2014 the "Summer of Popsicles!" Thanks to our friends at Big Top Pops, we were completely inspired to try all kinds of fun combinations of fruits, vegetables, and herbs. These Carrot Top Pops have definitely been a big hit this summer!
The ladies behind Big Top Pops love to create gourmet ice pops in some bold new flavor combinations! Sarah and Gina try to promote positive associations to vegetables, rather than the "there's puréed broccoli hidden in your brownies" approach (although we're not above that occasionally too!). And so, we give you...
Carrot Top Pops
This pop has a vibrant, orange color that kids LOVE and is a great one to make for teething toddlers! We typically make these with an organic cane sugar simple syrup, but if you are lucky enough to live in a state with great citrus, you may not even need it! This pop would be equally scrumptious with honey as the sweetener too.
COOKING WITH KIDS TIP: Lucas and Chuck had a great time adding the carrots to the food processor and juicing the oranges! For younger kids, purée the carrots and make the simple syrup ahead of time for a recipe that comes together quickly.
Simple Syrup
(Yield 1/2 cup):
1/3 cup water
1/3 cup organic cane sugar
Combine the water and sugar in a small saucepan over medium high heat. Stir frequently until sugar has dissolved and remove from heat. Allow to cool to room temperature or place in the refrigerator
Pops
(Yield 24 oz., or about 10 two and a half ounce pops):
1/2 lb carrots after they have been washed, peeled, and cut into medallions
1 cup orange juice, freshly squeezed and strained
6.5 tablespoons simple syrup (recipe above), or to taste
Cover carrots with cold water and bring to a boil. Boil until carrots are fork tender and drain, reserving some of the cooking liquid. Purée the carrots in a blender with some of the reserved liquid until the carrots are very smooth. Add the orange juice and simple syrup. Pour into molds, add sticks, and freeze until solid.
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