Aaaaah… the Popsicle. Popsicles, or Ice Pops, have to be my favourite form of frozen food, only second to the delicious salted butterscotch ice-cream from Merely Ice Cream at Bencoolen Street. Here the great thing about ice-pops: they are delightfully light and easy to consume. And when you infuse spicy flavours like ginger into a frozen treat, the contrast of cold and spicy on the tongue on a hot day is amazing. I first made this for my mother, who likes almost everything with a little ginger. I have since become an addict, looking for ginger desserts around town when I haven’t made my own. This recipe is adapted from ‘Ice Pops:”, a book I came across in the library. I suggest making this the night before and leaving it in the freezer for a party the next day. If you’d like to jazz things up a little, stick a few fresh mint leaves into the liquid before sticking it into the freezer – the colour and flavour of the mint leaves will highlight the ginger and lemon perfectly.
When making ice pops, always ensure that the liquid mixture is sweeter than necessary. Frozen delights always need to be such, as the process of freezing dulls the flavour a little.
I used regular ice pop molds I purchased from Sheng Siong for $2. If you don’t have these at home, you can use your ice cube tray or small plastic containers from SKP. Just stick an ice-cream stick into whatever container you’re using 1 hour into the freezing process. Always remember to leave ¼ inch of allowance for the popsicle to expand while in the freezer, so don’t fill the moulds to the brim.