Hamilton Beach 68772R Use & Care Manual

Contents

9RecipesLemon Drop Pops1 small lemon, sliced paper-thinFrozen lemonade concentrateWater1/4 cup (125 ml) sugarPress 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 freezesleeves.Peaches ’N Cream Pops2 ripe peaches, peeled, pit removed, and quartered (or 1 cup[250 ml]) frozen peach slices, thawed)1 tablespoon (15 ml) sugar1/4 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 eachfreeze sleeve. If using canned whipped cream, dispense about1/4 cup (60 ml) and stir until it forms soft peaks. Spoon about 2teaspoons (10 ml) whipped cream in freeze sleeves. Gently tapsleeves to settle whipped cream on top of peach layer. Spoon 1 to2 teaspoons (5 to 10 ml) peach mixture on top of whipped creamin freeze sleeves. Place sticks and funnels into freeze sleeves.Watermelon Pops1 cup (250 ml) watermelon chunks1 teaspoon (5 ml) mini chocolate chips1 kiwi fruit, peeled and cut in quarters1 teaspoon (5 ml) lime juice1 tablespoon (15 ml) sugarPlace watermelon chunks in food processor. Process until smooth;place in small bowl. Stir in mini chocolate chips. Spoon about4 teaspoons (20 ml) watermelon mixture into freeze sleeves, fillingsleeves about 2/3 full. Place sticks and funnels into freeze sleeves.Place kiwi fruit, lime juice, and sugar in food processor and processuntil smooth. Carefully remove funnel attachments. Spoon 1 to 2teaspoons (5 to 10 ml) of kiwi mixture into freeze sleeves aroundsticks to make watermelon rind.840210700 ENv04.qxd:Layout 1 11/15/11 2:54 PM Page 9