Hamilton Beach 68773 Use & Care - Page 9

840210700 ENv04.qxd:Layout 1 11/15/11 2:54 PM Page 9 Recipes Lemon Drop Pops 1 small lemon, sliced paper-thin Frozen lemonade concentrate Water 1/4 cup (125 ml) sugar Press one lemon slice against the inside of each freeze sleeve. Prepare lemonade using half the recommended amount of water. Stir in sugar. Pour about 2 or 3 tablespoons (30 or 45 ml) lemonade mixture into sleeves. Place sticks and funnels into freeze sleeves. Peaches 'N Cream Pops 2 ripe peaches, peeled, pit removed, and quartered (or 1 cup [250 ml]) frozen peach slices, thawed) 1 tablespoon (15 ml) sugar 1/4 cup (60 ml) whipped cream (whipped to soft peak stage) Place peaches and sugar in food processor. Process until smooth. Spoon about 3 teaspoons (15 ml) of the peach mixture into each freeze sleeve. If using canned whipped cream, dispense about 1/4 cup (60 ml) and stir until it forms soft peaks. Spoon about 2 teaspoons (10 ml) whipped cream in freeze sleeves. Gently tap sleeves to settle whipped cream on top of peach layer. Spoon 1 to 2 teaspoons (5 to 10 ml) peach mixture on top of whipped cream in freeze sleeves. Place sticks and funnels into freeze sleeves. Watermelon Pops 1 cup (250 ml) watermelon chunks 1 teaspoon (5 ml) mini chocolate chips 1 kiwi fruit, peeled and cut in quarters 1 teaspoon (5 ml) lime juice 1 tablespoon (15 ml) sugar Place watermelon chunks in food processor. Process until smooth; place in small bowl. Stir in mini chocolate chips. Spoon about 4 teaspoons (20 ml) watermelon mixture into freeze sleeves, filling sleeves about 2/3 full. Place sticks and funnels into freeze sleeves. Place kiwi fruit, lime juice, and sugar in food processor and process until smooth. Carefully remove funnel attachments. Spoon 1 to 2 teaspoons (5 to 10 ml) of kiwi mixture into freeze sleeves around sticks to make watermelon rind. 9