So, as part of my research into all things Chemo, I’ve decided to make my own Ice Pops to take with me, to help keep nasty mouth sores away …. I’m working on a Rhubarb and Ginger one (ginger being good for nausea), and a Raspberry and Mint variety too -ooo my creative juices (gettit?) are flowing. If they work out I’ll post them on here too.
This recipe is one I worked on last summer and is adapted from the above book. I’m going to experiment with less sugar / sugar alternatives. I also remember from mum, that cream didn’t taste wonderful during chemo, I reckon you can remove it without to much faff or change it out for goats yogurt which has a shaper edge……
I’m going back to my wig research now…… deep, deep joy.
First we need to make a simple syrup – simple to make but oh how I love a bit of cardamom. Just pop the ingredients for the syrup in a pan. Let it simmer over a low heat until all the sugar is dissolved! Easy peasy.
Next we need to smoosh (yes smoosh) those berries, deeply satisfying and brings a wonderful colour …..
The syrup gets mixed with this berry mash up – don’t forget to remove those cardamom pods!
This mixture needs to be passed through a sieve or muslin. I recommend you do this quickly before you’re tempted to eat it as is. Be careful to catch all the liquid but retain the fleshy remnants in another bowl, we don’t want waste.
Stir the cream briskly into the rich, juicy syrup, you can tell by the colour this will taste like summer (only icy). Now simply pour into moulds, leaving some room at the top for exspanding and freeze!
It might seem unbearable but leave for at least 8 hrs but more likely over night.
The remainder of the berry mess gets added to the lazily beaten remnants of the tub double cream (about Cup would do it) as a truly scrummy syllabub. I found it made waiting for the pops to set slightly more tolerable.
The Recipe (People’s Pops Inspired – go buy the book peeps it’s totes worth it)
This made about 8 for me but really depends on your mould and how much you eat along the way!