Recipe: Raspberry-Jalapeno Ice Pops

RASPBERRY-JALAPEÑO ICE POPS

Makes 4 (4-oz.) ice pops.

Note: To make simple syrup, combine 1/2 cup of granulated sugar and 1/2 cup water in a saucepan. Stir over medium heat until sugar is dissolved and cool. From Lisa Abraham.

• 12 oz. fresh raspberries, washed

• 3 tbsp. fresh lime juice

• 1 jalapeño pepper

• 1/2 c. simple syrup (see Note)

Directions

Purée raspberries in a food processor. Strain to remove all seeds, pressing through a fine mesh to get all of the purée out. Measure out 1 cup of the purée, stir in the lime juice and set aside. Save extra purée for another use.

Cut stem off pepper and slice in half. Remove seeds and membranes and discard.

Mince half of the pepper into a food processor. Add 1/2 cup of the cooled simple syrup and pulse until pepper is pulverized. (Use entire pepper for a spicier pop.)

Mix pepper syrup with raspberry-lime purée. Stir in water to make 2 cups; stir well to combine.

LEMON-BASIL ICE POPS

Makes 5 (4-oz.) ice pops.

• 1 c. granulated sugar

• 1 c. cold water

• 1/4 c. fresh basil leaves

• 1/2 c. freshly squeezed lemon juice

Directions

In a small saucepan, combine sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.

Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 11/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.

GRAPEFRUIT-MINT ICE POPS

• 1 c. granulated sugar

• 1 c. cold water

• 1/4 c. fresh mint leaves

• 2 c. unsweetened grapefruit juice

Directions

Strain cooled syrup to remove mint leaves. Measure out 1 cup of the mint syrup and combine with grapefruit juice.

Pour into ice pop molds and freeze for at least 4 hours or until solid.

GAZPACHO

Serves 8.

Note: Process vegetables so that they are 1/8 to 1/4 inch in size; any finer and the soup will resemble tomato slush. Adapted from America's Test Kitchen Family Cookbook.

• 2 red bell peppers, stemmed, seeded and chopped coarse

• 2 cucumbers, peeled, halved, seeded and chopped coarse

• 5 cups tomato juice

• 1 onion, minced

• 1/3 c. white wine vinegar

• 1/2 tsp. Tabasco sauce

• Salt and pepper

• 1/4 c. minced fresh parsley or cilantro

Directions

Pulse tomatoes in food processor until finely chopped, about 12 pulses. Transfer to a large bowl. Pulse the bell peppers and peeled cucumber until finely chopped, about 15 pulses. Add to the bowl with the tomatoes. Stir in the tomato juice, onion, vinegar, garlic, Tabasco, 1 teaspoon salt, pepper to taste and parsley. Cover and refrigerate for 2 hours.

LEE'S BASIC SANGRIA

Serves 6.

Note: I like to add orange juice to the red wine version, strawberies to the white wine version. Adapted from "Come One, Come All," by Lee Svitak Dean.

• 1 (750 ml) bottle light red wine (Rioja, pinot noir, Beaujolais, zinfandel) or light white wine (pinot grigio or albarino)

• 2 oranges, cut into 1/4 -in. thick slices

• 2 limes, cut in 1/4-in. thick slices

• 1 c. sliced strawberries (for white wine version, see Note)

• 3/4 to 1 c. orange juice (for red wine version, see Note)

• Sparkling water

• Fresh fruit slices for garnish

Combine wine and fruit slices (discarding seeds and ends of fruit before adding fruit). Mash fruit up a bit.

For white wine version: Add strawberries.

Refrigerate, covered, for a few hours or overnight.

For red wine version: Add orange juice just before serving.

To serve either version: In each glass, pour half wine mixture and half sparkling water. Serve with fresh fruit slices.