primary-colored polka-dot wrapper.
Orange Sherbet Popsicles
1 1/2 cups freshly squeezed juice (about 12 clementines or 5 oranges)
1/4 cup cream OR 1/4 cup plain yogurt
3 tbsp. cane sugar
2 tbsp. agave nectar
pinch of sea salt
Whisk all ingredients together well and pour mixture into popsicle molds (like these we use or possibly even these -- authentic push-up-like results if all goes well when you veer from the stacked cupcake application!). This recipe should make 5 pops, but it can easily be doubled. Plan to freeze them for at least a few hours and then briefly run warm water over the outside of the molds for easy removal of pops.
*By the way, we used this same recipe in making melon pops recently, and the only extra step is to blend the melon and strain it before adding the other ingredients. Also, check out this recent article about popsicles and then scroll down to see our recipes for basic creamy pops, simple icy pops, and super-spicy English cucumber-lemonade-ancho pops at the end of it.