Pineapple, Ginger and Coriander Ice Pops
Inspired by techniques from NYT Cooking.
A refreshing pineapple ice pop lifted with fresh ginger and a grassy hit of coriander.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- food processor
- fine sieve
- small bowl
- fine grater
- jug
- six 80 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 45 kcal |
| Protein | 0.4 g |
| Carbohydrate | 10.9 g |
| of which sugars | 8.3 g |
| of which free sugars | 0 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Ice pops
- 1 large bunch fresh coriander with stems and roots, rinsed leaves kept for another dish
- 1 piece fresh ginger (7.5 cm), peeled
- 480 ml fresh pineapple juice
- 1
Chop. Cut the stems from the coriander leaves, keeping the leaves for another dish, then finely chop the stems and roots in a food processor.
- 2
Press. Press the chopped coriander through a fine sieve into a jug to give about 1 tbsp juice.
- 3
Grate. Grate the ginger into the sieve, press through, and add about 1 tsp ginger juice to the jug.
- 4
Stir. Stir in 480 ml pineapple juice.
- 5
Freeze. Pour into six 80 ml moulds, add the sticks and freeze until solid, at least 6 h.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
