Sous Vide Ice Pops

Ingredients

Orange, Mango & Honey Ice Pop:

¾ C fresh orange juice
1 ½ C purified water
¼ C mango juice or fresh chopped mango
½ C honey
½ C vodka

Blueberry Lemonade Ice Pop:

1 C blueberries, halved
1 ½ Tbsp lemon zest
1 ½ C purified water
1 Tbsp fresh lemon juice
4 Tbsp honey or granulated sugar
½ C vodka

Spinach, Matcha & Coconut Ice Pop:

1 C spinach, washed
2 tsp matcha powder
¾ C coconut water
2 Tbsp honey

Pineapple Coconut Ice Pop:

¾ C fresh pineapple, chopped
1 ½ C coconut water, with pulp if possible
3 Tbsp of honey or granulated sugar
2 tsp lemon zest
½ C black cherry vodka

Mint & Lime Ice Pop:

¼ C mint, chopped
¾ C purified water
1 Tbsp lime zest
1 Tbsp fresh lime juice
3 Tbsp sugar, granulated
½ C ginger liqueur

Strawberry & Watermelon Ice Pop:

¼ C strawberries, chopped
½ C watermelon, chopped
¾ C purified water or coconut water
3 Tbsp granulated sugar
½ C white rum

Overview

Equipment

Sous vide circulator
Sous vide pouches
Vacuum sealer

Timing

Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)

Servings

Varies

Tips & Tricks

To make the ice pop pouches, use a large sous vide pouch; cut to remove the seal on one side. Seal in 1 ¾” to 2” increments to make long rectangular pockets. Pour the cocktails to half way. Do not overfill.

Directions

For the Orange, Mango & Honey Ice Pop, the Blueberry Lemonade Ice Pop, the Pineapple Coconut Ice Pop, Mint & Lime Ice Pop, and the Strawberry & Watermelon Ice Pop:

Whisk all ingredients together in a small bowl, ensuring that sugar dissolves, if included in recipe. Cool in the refrigerator for 20 minutes.
Pour the mixture into the sous vide pouches and seal.
Place in a water bath and cook at 132°F (56°C) for two hours.
Remove from the water bath and store in the freezer for at least four hours before serving.

For the Spinach, Matcha & Coconut Ice Pop:

Using a blender, blend all ingredients for 30 seconds to one minute (depending on type of blender).
Chill contents in the refrigerator for 20 minutes before pouring into the sous vide pouches and sealing.
Place in a water bath and cook at 132°F (56°C) for two hours.
Remove from the water bath and store in the freezer for at least four hours before serving.