Everyone among you might have enjoyed the orange popsicles in the summers. This is quite similar, the only difference being that there is yoghurt in it which enhances the taste and is healthy. The orange part is sugary but the yoghurt balances that. I liked it a lot because yoghurt + orange is a great combination and this was my first try at it.
These popsicles were sweet, creamy and had a tinge of sourness too. I loved it, my mom approved of it too except she felt that I should’ve added some honey to the yoghurt.
These orange popsicles came out all well and yummy, except the one mistake that I made unknowingly. I had filled the bottom of the popsicle mold with the orange syrup instead of yoghurt and so it stuck to the bottom since the syrup is really sticky and the orange part at the bottom never came out along with the rest of the popsicle, which you can observe in the images too. So, there is one tip: Do not fill the bottom of the mold with syrups, since syrups would stick to the bottom and not come out, no matter how hard you try!
Ingredients: {Made 2 popsicles}
- Orange juice- from 1 medium sized orange
- Yoghurt- 6 tbsp
- Honey- 1 tbsp (optional)
- Granulated sugar- 6 tbsp to 1/2 cup
- Orange food color- 1/2 tsp
- Vanilla extract- 1/4 tsp (skip it if you’re using vanilla yoghurt)
- Lemon juice- 1 tsp
Method to make the Orange yoghurt popsicles:
- Take 6 tbsp of yoghurt. Add it in a muslin cloth to get rid of the water. Keep it in the cloth for an hour. After you get rid of the water content, add in vanilla extract and mix well. Skip this step if you’re using vanilla yoghurt.
- Add in 1 tbsp of honey if you need additional sweetness.
- Then, for the orange syrup, squeeze in the juice from a orange. Strain the juice to get rid of the seeds, you may add the fibre because that wouldn’t affect the syrup. Heat it on medium heat.
- Add in the sugar once the juice starts to boil. You’ll see a yellow pigment floating above the rest of the juice while the juice is in the process of reduction.
- Stir it constantly on low to medium heat so that all the sugar dissolves. Once the liquid is thick enough, switch off the flame, add the lemon juice and mix well.
- You can check if the syrup if of the required consistency by putting a drop of it on a plate and allowing it to cool for 10 seconds; then touch it with your finger, if it is runny then you need to cook it some more but if it sticks to your finger and forms threads, then you know that it is the desired consistency. Also, it shouldn’t be too thick.
- Allow the syrup to cool at room temperature Then, take the popsicle molds, add yoghurt halfway and add the orange syrup and try to create a swirl effect with a toothpick. Add in the rest of the yoghurt till the top.
- Freeze them for 5 to 6 hours or overnight.
- Pro Tip: Run some water (at room temperature) over the bottom of the popsicle molds once they’re out of the freezer; it would make it easier to get them out of the molds.
