a lesson in following the directions

*Our version of Sour Plum Ice Pops, with added blueberries, as per Noah's request

I have a popsicle cookbook which I bought last summer and have now just gotten around to trying a recipe.  These taste quite delicious, but are not easy to remove from the molds and are a little slushy.  I think I should have frozen them for awhile, then put the sticks in.  Just like the instructions said to in the book.  ;)

I want to try another recipe soon, but also am planning on making cheesecake bars.  I'll let you know how those turn out too. 

Here is the recipe for these icy treats:

Sour Plum Ice Pops
from Ice Pops by Shelly Kaldunski

1 1/2 lb underripe red plums (I used very ripe, better eat them now plums, so it wasn't as sour as I think it should have been.  I also just now realized that I only used 3 plums, when it says "about 7 plums."  Hmmm, no wonder they don't look as dark as the picture in the book.)
1/3 c superfine sugar (Put your sugar in the food processor first, then turn it on for a minute.  Your sugar will be superfine then.)
2 T freshly squeezed lemon juice
pinch of salt

Cut the plums in half and remove the pits.  Place plums, sugar, lemon juice and salt.  Pour in 1/3 cup of water.  (Aha! Another thing I did not do! Probably why they aren't coming out.  Wow, I am so glad I am blogging this recipe.  I'm learning one thing after another.) Process until smooth.

Divide mixture among the molds, cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then continue to freeze until solid. 

So, in conclusion, if you do not want super sweet, slushy ice pops, then don't do what I did.  :)