Chilled Beet Soup Popsicles
The View From the Great Island
Chilled beet soup popsicles combine the two concept of a chilled soup and a popsicle into one refreshing idea for a hot weather first course!
- 1 medium beet (about 6 oz)
- Greek yogurt (about 1 1/2 cups total)
- milk or cream to thin, if necessary
- a squeeze of fresh lemon
- 1 tsp pomegranate molasses
- ½ tsp salt
- Set oven to 400F
- Wash the beet and wrap loosely in foil. Roast for about 1 1/2 hours, or until tender when pierced with a sharp knife Let cool, and then peel and give it a rough chop.
- Puree the beet in a small food processor. Keep scraping down the sides as necessary until you get the beet as finely pureed as possible.
- Add 1 cup of the yogurt to the machine and process until the mixture is nice and smooth.
- Season with the lemon juice, pomegranate molasses and salt to taste.
- Thin the mixture with some milk or cream until it is the consistency of thick pancake batter. Fill the molds ALMOST to the top, but leave about 1/4 inch. Clean up any spills from the mold.
- Put the mold in the freezer for about an hour.
- Thin another 1/2 cup of yogurt to a pourable consistency and fill the molds to the top. Insert the sticks, and freeze for another several hours, or overnight, until firm.
- To unmold the pops, fill your sink with hot water and immerse the mold up to, but not over the edge for 15 seconds. If the pops don't slide out easily, immerse for another few seconds.
- Serve these popsicles in small bowls, garnished with a mint or dill sprig.