Tart, tangy and milky red currant popsicles! Teddy got a lesson in exchange for goods at the Vancouver Farmers Market a few weekends ago. We were weighing a brown bag of English snap peas and then a glistening pile of teensy red globes dangling from thin delicate stems caught my eye – red currants! They were so pretty I knew I had to bring them home. The market reminds me of playing “grocery store” or “restaurant” (we would serve raw dry spaghetti and water) when we were kids – it’s so fun to do the money exchange. I gave Teddy a little wooden coin worth $5 of farmers market money, told him to give it to the vendor, and he watched as we got a pretty basket of red currants in return!
We cruised home with the English snap peas and the currants, our bellies full of buttery buckwheat crepes. The red currants burst in your mouth like tart, fruity roe with the flavour of a lightly sour raspberry. These popsicles have an almost yogurt-like tartness from the red currants – a sweet, creamy and summery treat!
Red Currant Popsicles
For the popsicles
- 2 cups of red currants
- ¼ cup water
- ¼ cup sugar
- ¼ cup sweetened condensed milk
- 1 300 ml can of evaporated milk
- ½ cup whole milk
Make the popsicles
- Give the currants a gentle wash and remove the stems.
- In a medium saucepan, add currants, water and sugar. Bring to a low boil on medium heat. Remove from stovetop.
- Using another medium sized bowl, strain the mixture through a sieve into the bowl to remove seedy bits.
- Add the sweetened condensed milk, evaporated milk and whole milk to the bowl.
- Using an immersion blender or a regular blender, blend the ingredients until smooth, pink and creamy.
- Pour into popsicle molds – I use a liquid measuring cup for this job for ease of pouring!
- Freeze popsicles for 30 minutes until set up, then add the sticks. This keeps the sticks from shuffling around in popsicle liquid and gives them a straighter appearance.
- Freeze for 6 hours or overnight until completely firm.