Beet Popsicle Intermezzo
Recipe Courtesy of Matt O’Connor, CEC, Executive Chef, Bonnie Briar Country Club, Larchmont, N.Y.
Ingredients
- Red Beets - 13 ozs., Steamed until tender and Peeled
- water - 2 cups
- sugar - 1/2 cup
- orange zest - 2
- fresh ginger - 1 tsp.
- fresh mint leaves - 8
- fresh orange juice - 2 cups
- honey - 3 Tbsps.
Instructions
- Place all ingredients in a blender.
- Puree until very smooth.
- Strain through a fine mesh strainer and Cheesecloth.
- Run through an ice cream machine.
- When still slightly soft press into a flexible popsicle mold and insert sticks.
- Freeze for one day, unmold and serve.