Diy Ketchup Ice Pops
In Canada, French’s® released ketchup ice pops. Uhm, what?! We had to give them a try!
Tasty Team
23% would make again
Total Time
4 hr 5 min
4 hr 5 min
Prep Time
5 minutes
5 min
Cook Time
4 hr
4 hr
Total Time
4 hr 5 min
4 hr 5 min
Prep Time
5 minutes
5 min
Cook Time
4 hr
4 hr
Ingredients
for 6 ice pops
- 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
Estimated values based on one serving size.
Preparation
- In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.
- 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.
- Freeze the pops for 4–6 hours, or until completely solid.
- 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.
- Enjoy!
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