Recipe courtesy of Bobby Flay
Episode: Ice Pops
Print
Total:
8 hr 35 min
Prep:
15 min
Inactive:
8 hr
Cook:
20 min
Yield:
6 to 8 servings (depending upon size of molds)
Level:
Easy

Ingredients

  • 5 to 6 cups fresh tangerine juice
  • 4 serrano chiles, 2 sliced
  • 5 tablespoons superfine sugar
  • 2 tangerines, finely zested
  • 2 to 3 tablespoons corn syrup

Directions

Place 3 cups of the tangerine juice in a medium nonreactive pan over high heat and bring to a boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 1 cup. Remove the serranos and discard. While the mixture is still hot, begin adding the sugar until slightly sweet. Stir until the sugar totally dissolves.

Transfer the thickened juice to a large bowl. Stir in 2 to 3 cups tangerine juice, zest of 2 tangerines, 2 to 3 sliced serranos, 2 to 3 tablespoons corn syrup. Allow to steep overnight, refrigerated.

Strain and pour into ice pop molds. Freeze until frozen.

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