Beet Popsicle Intermezzo
Recipe Courtesy of Matt O’Connor, CEC, Executive Chef, Bonnie Briar Country Club, Larchmont, N.Y.
- 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.