Prune frozen yoghurt (blissfully guilt-free)

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3 Responses

  1. Doug Baer says:

    Will try this recipe for an ice pop.
    I am having trouble with my hibiscus ginger ice pop.My commercial freezes is at -20 F, but the pop starts to melt while I package it. The ingredients are dried hibiscus flowers, sliced fresh ginger root, agave nectar, and lemon juice. I measure the carb content with a refractometer, that reads 17%.
    Do I need to add a stabilizer like gelatin or clear gel?
    This is the only pop I have this problem with.
    Any advice will be greatly appreciated.
    Thank you,
    Chill out pops

    • Anders says:

      Hi Doug!
      Well, if you consider the melting to be a problem, I guess you should try to do something about it 😉 .
      Before adding extra stabilisers (which, of course, is one possible way), I would perhaps suggest that you try tinkering with what you already have, so to say: You could for example see what happens if you make the ice pops a percent or so less sweet. But you could also stay with the percentage and experiment with using [more] ordinary white caster sugar instead of agave nectar (the latter counting as inverted sugar, and thus more prone to soften your frozen pops).

      Good luck with your hibiscus ginger ice pop now – it does sound really nice!

  2. Querino de-Freitas... says:

    I love pruneaux ……we always had it at home when I was growing up….it was mixed as a puree and made into ice prune blocks…the liquid was poured into ice tray and when hard it was treated like ice-blockes …and we all helped ourselves on a hot afternoon..thanks

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