Makes8 ice pops
- Active time:25 min
- Start to finish:4 1/2 hrs
July 2007
Although chocolate and raspberry are a luxurious combination, these beautifully layered ice pops are surprisingly light. They're a refreshing dessert after an alfresco meal, or a perfect treat on a hot afternoon.
For Raspberry Ice
-
6
oz
fresh raspberries (1 1/4 cups)
-
1/3
cup
water
-
1/4
cup
light corn syrup
-
3
tablespoons
sugar
-
1
tablespoon
sugar
-
1
tablespoon
framboise (raspberry liqueur; optional)
-
2
teaspoons
fresh lemon juice, or to taste
For chocolate ice
-
3/4
cup
water
-
1/4
cup
corn syrup
-
3
tablespoons
sugar
-
1/3
cup
unsweetened cocoa powder (preferably Dutch-process)
-
1/2
teaspoon
pure vanilla extract
Make chocolate layers:
-
Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
Make ice pops:
-
Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
-
Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
Cooks’ notes:: Feel free to vary the order and amounts of the flavors when making layers. Ice pops can be made 1 week ahead.