Valencia Orange & Aperol Ice Pops Recipe on Food52

Using a microplane or a fine-toothed grater, zest oranges in a large bowl. Be sure to only grate over an area once so none of the bitter pith is grated instead of the skin. Cut oranges in half, and juice into the same bowl as the zest.

In a saucepan, combine the gelatin with 2 tablespoons of cold water. Whisk to combine and allow to sit and hydrate for 5 minutes. Turn on the heat to medium-low and, with a silicone spatula, mix the gelatin and water until the graininess of the gelatin disappears. Add the honey and salt, and continue to whisk until the mixture just starts to bubble lightly. Add the Aperol plus the orange juice and zest, stir to combine, and transfer into a container and allow to cool over an ice bath for 15 minutes.

Using a fine mesh strainer set over a large measuring cup with a spout, strain out the orange zest and distribute evenly among your popsicle molds. This should be enough to make 6 large popsicles. Place popsicles in the freezer for at least 8 hours, or until frozen completely. To remove the popsicle, run the mold under lukewarm water for about 10 seconds, then gently wiggle the popsicle stick until the popsicle releases.

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