4 cups peeled, halved kiwi
juice and zest of 1 (large) lemon
1/4 cup sugar
1/2 teaspoon grated fresh or ground galangal root or ginger
Place all ingredients in a blender and pulse until smooth and well combined. Pour into ice pop molds. Freeze until solid.
Yield: about 12 ice pops, depending on the size of your molds
I sometimes hesitate about posting such simple recipes but the combination was so surprisingly good, I didn’t want to keep it to myself. Ice pops are great for using up fruit, I recently had a ton of kiwi on my hands, enough that I made jam and a pie and these ice pops and still had some leftover. That is a lot of kiwi! Kiwi has a high water content so you don’t need to add any juice (I just added the lemon juice for flavor) or water or anything to make it the right consistency for a superior ice pop. The lemon added just a bit of tartness to my very sweet kiwi and the galangal added a background note of spice that kept it from being just another boring ice pop.