Mimosa Pops
By Zoku
Images
Serves
Makes 6 pops
Ingredients
For the orange juice/champagne layers:
For the strawberry layer:
- 2 ounces champagne
- 8 ounces orange juice
For the strawberry layer:
- ½ cup fresh strawberries
- 3 tablespoons orange juice
Procedure
Stir the orange juice and champagne together until combined.
For the strawberry layer, purée strawberries and 3 tablespoons of orange juice in blender until smooth.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.
Pour ½ ounce strawberry purée into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.
Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.
For the strawberry layer, purée strawberries and 3 tablespoons of orange juice in blender until smooth.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.
Pour ½ ounce strawberry purée into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.
Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.
Mimosa Pops
By Zoku
Serves
Makes 6 pops
Ingredients
For the orange juice/champagne layers:
For the strawberry layer:
- 2 ounces champagne
- 8 ounces orange juice
For the strawberry layer:
- ½ cup fresh strawberries
- 3 tablespoons orange juice
Procedure
Stir the orange juice and champagne together until combined.
For the strawberry layer, purée strawberries and 3 tablespoons of orange juice in blender until smooth.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.
Pour ½ ounce strawberry purée into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.
Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.
For the strawberry layer, purée strawberries and 3 tablespoons of orange juice in blender until smooth.
Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about ¾ ounce of orange-champagne base into each cavity; allow layer to freeze completely.
Pour ½ ounce strawberry purée into each cavity directly on top of the orange-champagne layer; allow layer to freeze completely.
Pour another layer of the orange-champagne base up to fill line in each cavity (approximately ¾ ounce per pop); allow layer to freeze completely.
Remove the pops with the Super Tool. Repeat with remaining pops.