Unique Cuisine Rainbow Popsicles Savory Delicious

Fast making ultimate Rainbow Popsicles easy, fast, practical.

9 ingredients, 12 steps, cooking Rainbow Popsicles

Hi all, at this time you can prepare recipe Rainbow Popsicles with 9 ingredients and 12 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 12 stages of easy cooking Rainbow Popsicles.

Ingredients for Rainbow Popsicles

1. Prepare 1107 grams : ●Watermelon.
2. It’s 160 grams : ●Simple syrup.
3. You need 360 grams : ◆Melon.
4. It’s 80 grams : ◆Syrup.
5. You need 2 : lemons' worth ◆Lemon juice.
6. It’s 10 grams : Melon liqueur (if available).
7. It’s 302 grams : Mango.
8. You need 60 grams : ★ Simple syrup.
9. You need 10 grams : Mango liqueur (if available).

If all raw materials Rainbow Popsicles it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Rainbow Popsicles

1. Add equal amounts of water and granulated sugar to a pot, and heat. Remove any foam or scum that rises to the surface. Once the sugar melt and the mixture starts to simmer and thicken, let cool. This is the simple syrup.
   
2. Scoop out the flesh of the watermelon with a spoon or similar. Smooth out the watermelon fruit by pushing it through a relatively coarse-meshed sieve.
   
3. Blend with a stick blender.
   
4. Mix the syrup marked ● together with Step 3, and pour into the popsicle molds about 1/3 of the way up. Chill in the freezer.
   
5. Freeze the remaining mixture in a separate container. Mix periodically with a fork or similar while it freezes, and you'll end up with a nice sherbet.
   
6. Remove the skin and seed from the mango and blend the flesh of the fruit with a stick blender. Add the syrup and liqueurs marked ★.
   
7. Pour Step 4 and 6 into the molds, up to about 2/3 of the way. Return the molds into the freezer until frozen.
   
8. Use a stick blender to blend the flesh of the melon, and mix in the simple syrup, lemon juice, and liqueurs marked ◆.
   
9. Pour Steps 7 and 8 into the molds, up to about 9/10 of the way.
   
10. Place the lids on and return the mold to the freezer.
    
11. The sauce that's left over from Steps 7 and 9 can be placed in ice cream makers for easy sherbert.
    
12. Once completely frozen, remove from the molds, and you're all done.
    
13. Finish and Enjoy.

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