Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Lemon Ginger Ice Pops
If you’re a fan of creamy pops, stir in 1 tablespoon corn flour to make them extra smooth and not icy. For ultra-lemony flavour, try using an entire small lemon instead of lemon juice (including skin and rind, removing the seeds. Puree in a food processor and add it at step 1).
- 840 ml water
- 15 ml The Ginger People Organic Minced Ginger
- 150 ml honey
- 80 ml lemon juice
- 3 slices of lemon, thinly sliced and cut in half
- Put water and Minced Ginger in a small saucepan and bring to a simmer.
- Remove from heat and set aside to cool.
- Pour mixture into a bowl through a fine strainer pressing down hard on the Minced Ginger with the back of a spoon.
- Stir in the lemon juice and the honey and stir until the honey has dissolved.
- Place a 1/2 slice of lemon in each mold.
- Pour the mixture into your molds, leaving a little room for the stick (the ice pops will expand a bit as they freeze).
- Place the lid on the mold and place in the freezer for about 15 – 20 minutes.
- Remove from the freezer and add the sticks to the ice pops freeze until solid, about 4 hours.
- Let the ice pops sit at room temperature for a few minutes to loosen them up so they can easily be removed from the molds.
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