In Canada, French’s® released ketchup ice pops. Uhm, what?! We had to give them a try!
Cook Time
4 hr
Total Time
4 hr 5 min
Yield
6 ice pops
Ingredients
¼ cup ketchup (60 mL)
2 cups tomato juice (480 mL)
½ lime
1 teaspoon cayenne pepper hot sauce
1 tablespoon tajin seasoning, optional
Nutrition Info
Calories 24
Fat 0g
Carbs 5g
Fiber 0g
Sugar 3g
Protein 0g
How to Make It
1. Step
In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
2. Step
Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.
3. Step
Freeze the pops for 4–6 hours, or until completely solid.
4. Step
When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.
