4 cups seedless grapes, plus 2 cups fresh grapes, halved (optional)
2 teaspoons sugar
Cook s note: Make layered pops using 2 batches grape ice pop mixture from different colored grapes.
Juice the 4 cups of grapes in a vegetable juicer or puree grapes in a blender or food processor until smooth. With a plastic spatula, press the mixture through a fine strainer into a mixing bowl. Discard solids. Skim any foam off the top. Dissolve sugar in the juice.
To make juice pops, fill molds or 5-ounce paper cups with juice, skimming any foam off the tops. If using cups, cover each with foil and poke a wooden stick through the center of the foil for a handle. If using fruit pieces, put about cup halved grapes into each mold. Pour the juice and skim any foam off the top. Place the molds or cups in the freezer or at least 2 hours or until frozen. To remove the pops from the cups, take off the foil and tear away the paper.
Yield: 4 juice pops or 8 pops with grape halves
Source: California Table Grape Commission
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