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This is a super easy and fast DIY tutorial on how to make your very own Frozen Popsicle. Here we show you how to make two different ways of Frozen Popsicles.
Ingredients:
- Rock Candy on a Stick (clear, light blue and dark blue)
- blue food coloring
- blueberry sparkling water
- (optional) nonflavored sparkling water
- Elderflower Syrup or Lingonberry Syrup (optional)
- Popsicle molds
- measuring cup
- wooden spoon
- large bowl or towel
First Easy Frozen Popsicle Recipe:
- Measure the amount of sparkling water you need in the molds. Next pour the sparkling water into a measuring cup.
- Add 1 drop of blue food coloring and mix the water. Add more if you like it a little darker.
- Pour the blue clear soda into the popsicle molds. Leave about a 1/4 of an inch space for expansion.
- Place a clear rock candy on a stick into each mold.
- Put the popsicle molds into the freezer
- Wait for at least 4 to 6 hours to make sure popicles are completely frozen or at least until it is not sloshing around inside.
- To un-mold the popsicles, fill a bowl with warm water, and submerge the mold in the water for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer. Another option is to soak a towel with warm water and wrap the popsicle molds with the warm towel until it loosens up.
- Enjoy the popsicle
Second Easy Frozen Popsicle Recipe:
- Pour clear soda into the popsicle molds. Leave about a 1/4 of an inch space for expansion.
- Place either a light blue or dark blue rock candy on a stick into each mold.
- Put the popsicle molds into the freezer
- Wait for at least 4 to 6 hours to make sure popsicles are completely frozen or at least until it is not sloshing around inside.
- To un-mold the popsicles, fill a bowl with warm water, and submerge the mold in the water for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer. Another option is to soak a towel with warm water and wrap the popsicle molds with the warm towel until it loosens up.
- Enjoy the popsicle
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