Great Grape Pops Recipes

Steps:

• Puree the grapes in a food processor or blender (you'll have about 2 cups.) Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature.
• Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set.

Steps:

• Blend red, green or blue-black grapes in a food processor until a smooth, frothy liquid forms. With a plastic spatula, press mixture through a fine strainer into a mixing bowl. Discard skins and skim foam off the top. Whisk sugar into juice until dissolved. Add a few drops of red, green or purple food coloring if desired.
• To make juice pops, fill molds or 5-ounce paper cups with juice, spooning most of the foam off the top. If using cups, cover each cup with foil and insert a wooden stick in the center of the foil. If adding grapes to pops, place approximately 1/4 cup halved grapes into each mold. Pour juice into molds, spooning most of the foam off the top. Place molds or cups in freezer and chill until frozen. To remove bars from cups, take off foil and tear away paper.
• Nutritional Stats: 136 Calories; 1 g Protein; 1 g Fat; 34 g Carbohydrates; 0 mg Cholesterol; 2 g Fiber; 4 mg Sodium

Steps:

• In a medium mixing bowl, whisk together the Greek yogurt, Welch's Grape Juice, and honey. Pour into a loaf pan and freeze for one hour.
• After one hour, remove the container and give the contents a quick stir, then place back into the freezer until fully frozen.
• Using a 2-ounce (55 G) ice cream scoop, scoop the frozen yogurt into rounds on a parchment paper-lined sheet tray. Slide a stick into the middle of each of the pops and freeze overnight.
• In separate plastic bags, use a rolling pin to lightly crush the corn flakes and peanut butter cereals. We left our fruity cereal pieces whole. Place in individual small bowls.
• Remove the pops from the freezer and let sit for 5 minutes.
• Carefully roll the froyo pops in the cereal, using a spoon to help coat if necessary and serve immediately.
• Enjoy!

Steps:

• Divide grapes between ice pop molds. Pour lemonade over the grapes.
• Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

Steps:

• Toast juniper berries in a dry small skillet over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute. Let cool slightly, then crush with a mortar and pestle (or place in a resealable plastic bag and crush with a rolling pin). Transfer berries to a small saucepan. Add sugar and 1/4 cup water and bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit 30 minutes. Strain juniper syrup through a fine-mesh sieve into a small bowl; discard solids. Place bowl in a bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes.
• Stir juniper syrup, grape juice, gin, and lime juice in a large measuring glass or a medium pitcher; taste and add more lime juice if needed. Divide mixture among ice-pop molds and freeze until liquid is beginning to crystallize, about 1 hour. Cover and insert sticks (waiting until liquid is slushy ensures straight sticks), then freeze ice pops until solid, at least 4 hours but preferably overnight. Dip molds briefly in hot water to release pops.
• Ice pops can be made 1 week ahead. Keep frozen.

Steps:

• Divide grape halves among the pop molds. Pour in grape juice. If using wooden pop sticks, freeze for 1 ½ hours to 2 hours and then insert the sticks. Continue freezing for a total of 6 hours. Remove from freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Enjoy immediately. Makes 6 (6-ounce) pops.