Italian
Elderflower Elixir Ice Pops with Fruit and Aromatic Herbs
by Bruno Barbieri Chef · 513K subscribers on YouTube
Homemade ice pops made with an elderflower elixir base, enriched with fresh fruit and aromatic herbs. Perfect for summer!
- Difficulty
- easy
Ingredients
18 items- 1 lWater
- 900 gSugar
- 25 pcsFiori di Sambuco
- 1 gAcido Citrico
- Lemon Balm(optional) — e.g. lemon balm
- Mixed Berries(optional) — e.g. blackberries, blueberries, raspberries
- Succo di Mirtillo(optional) — for color
- Mint(optional) — fresh mint leaves
- Lemon(optional) — zest and a squeeze
- Basil(optional) — fresh basil leaves
- Uva(optional) — white or black grapes
- Strawberries(optional) — fresh strawberries
- Marjoram(optional) — fresh marjoram
- Raspberries(optional) — raspberries
- Savory(optional) — savory (herb)
- Sage(optional) — sage leaves
- Lime(optional) — zest
- Albicocca(optional) — fresh apricot, diced
Method
- Prepare the elderflower elixir: bring the water and sugar to a boil, turn off the heat, let cool, then add the elderflowers. Cover and macerate in the refrigerator for 48 hours. Strain the liquid and add the citric acid.
- Prepare the ice pops: take a portion of the elixir and add your choice of fresh herbs and fruits (e.g., lemon balm and mixed berries, mint and lemon zest, basil and grapes, strawberries and marjoram, or a mix of various herbs and fruits). Let macerate in the refrigerator for 24 hours.
- Pour the mixture into ice pop molds, including pieces of the herbs and fruits.
- Close the molds with the sticks and freeze for 4-5 hours until solid. Serve.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
