CHEF JEFF — ONE BYTE AT A TIME: Raspberry-Jalapeno Ice Pops

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How about a homemade popsicles for grownups?

Raspberry-Jalapeno Ice Pops

12 ounces fresh raspberries, washed

3 tablespoons freshly squeezed lime juice ½ cup simple syrup (see instructions)

1 jalapeno pepper

½ cup cold water

Puree raspberries in a food processor.

Strain to remove all seeds, pressing through a fine mesh to get all of the puree out. Measure out 1 cup of the puree, stir in the lime juice and set aside. Save extra puree for another recipe.

Make simple syrup by combining ½ cup of granulated sugar and ½ cup of water in a small sauce pan. Stir over medium heat until all of the sugar is dissolved. Cool.

Cut stem off pepper and slice in half. Remove seeds and membranes and discard.

Mince half of the pepper into a food processor. Add ½ cup of the cooled simple syrup and pulse until pepper is pulverized. (Use entire pepper for a spicier pop.)

Mix pepper syrup with raspberry-lime puree. Stir in water to make 2 cups, and stir well to combine.

Pour mixture into ice pop molds and freeze at least four hours or until solid.

Yield: 4 pops, 4 ounces each.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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