I wasn’t a big fan of pineapple until I had it grilled on barbeque and with pasta salad a few years ago. That was when I stood converted. Pasta is a regular dinner or lunch item in our household, so whenever the pineapple season is on, which is most of the year here in India, pineapple sure finds a way into our bowls.
With the summer blazing full on here in India, V keeps asking for ice cream ever so often. Actually it would be untrue if I said we don’t quite find the idea of some ice cream post lunch alluring. I had a pineapple in the freezer that I’d kept some weeks ago with the intention of making some tangy sweet slushie but things kept happening and I couldn’t get to it until recently. And once we started Pineapple Pops seemed so much more inviting.
So here it is folks how the wondrous Sweet & Sour Pineapple Pops came to be. Hope you like them just as much as we did.
Sweet & Sour Pineapple Pops.
- 1 kilo Pineapple.
- Juice of 2 lemons.
- 2″ stick of ginger.
- A sprig of mint.
- 2 tbsps brown sugar/palm sugar/jaggery powder.
Wash the pineapple and with the help of a sharp knife gently slice of the skin. Cut rings at about 1″ apart and then dice them up. Separate the mint leaves from the stalks and keep the bunch aside. Cut the ginger into fine slices.
Transfer all then things into a bowl or a food processor depending on the appliance you want to use to blend them all. I used a stick blender. Add the sweetening agent of your choice, or dont if you dont want to and pulse them all well into a smooth consistency. You may need to add some water depending on the thickness of the mixture. It should be like a runny sauce. Once done you can strain it if you’d like so you get a clear juice mixture to freeze. I didn’t. I opt to keep my fiber intact normally when I juice my fruits.
Now pour the mixture into moulds and place them in the freezer for a couple of hours.
Once set, run the mould under water to you can ease the pops out without hassle.