Hamilton Beach 68772R Use & Care Manual page 9

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Recipes
Lemon Drop Pops
1 small lemon, sliced paper-thin
Frozen lemonade concentrate
Water
1/4 cup (125 ml) sugar
Press 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 freeze
sleeves.
Peaches 'N Cream Pops
2 ripe peaches, peeled, pit removed, and quartered (or 1 cup
[250 ml]) frozen peach slices, thawed)
1 tablespoon (15 ml) sugar
1/4 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 each
freeze sleeve. If using canned whipped cream, dispense about
1/4 cup (60 ml) and stir until it forms soft peaks. Spoon about 2
teaspoons (10 ml) whipped cream in freeze sleeves. Gently tap
sleeves to settle whipped cream on top of peach layer. Spoon 1 to
2 teaspoons (5 to 10 ml) peach mixture on top of whipped cream
in freeze sleeves. Place sticks and funnels into freeze sleeves.
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Watermelon Pops
1 cup (250 ml) watermelon chunks
1 teaspoon (5 ml) mini chocolate chips
1 kiwi fruit, peeled and cut in quarters
1 teaspoon (5 ml) lime juice
1 tablespoon (15 ml) sugar
Place watermelon chunks in food processor. Process until smooth;
place in small bowl. Stir in mini chocolate chips. Spoon about
4 teaspoons (20 ml) watermelon mixture into freeze sleeves, filling
sleeves about 2/3 full. Place sticks and funnels into freeze sleeves.
Place kiwi fruit, lime juice, and sugar in food processor and process
until smooth. Carefully remove funnel attachments. Spoon 1 to 2
teaspoons (5 to 10 ml) of kiwi mixture into freeze sleeves around
sticks to make watermelon rind.
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