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For the tapioca pearls: 3 1/2 cups water. 1/2 cup black tapioca pearls. 1/2-2 cups white sugar (it depends on how sweet you want the tapioca to be)-For the milk tea: 1 3/4 cups water. 6 black tea bags. 1 cup sweetened condensed milk (If you want to make a healthier popsicle, you can replace the condensed milk with plain milk.) Tools. You will.
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Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving. Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand.
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Boil 1 quart ( 4 cups) of water. In a large glass measuring cup or pitcher pour the boiling water over 1 large or 4-6 small tea bags** and add in ¾ c simple syrup. Let steep 5-7 minutes. Remove tea bags then chill completely. This can be made the day before making the popsicles.
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Set saucepan over high heat and bring to a boil, whisking constantly, until mixture holds a boil when stirred. Remove from heat, let cool for 20 minutes, and then remove vanilla bean. Meanwhile, beat cream with an electric mixer on medium-high until soft peaks form. Fold into cooled tapioca mixture. Divide mixture among 10 3-ounce ice pop molds.
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Then, bring the syrup to a boil and let it simmer for another 5 minutes under medium heat. Add the boba immediately to an ice bath for 1 minute. Put the tapioca pearls into the prepared brown sugar syrup on low heat. Allow this to steep for at least 5 minutes or until the syrup thickens to a desired consistency.
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Vicky Wasik. A trio of fresh strawberries, strawberry jam, and freeze-dried strawberries join forces in this flavor-packed popsicle. The addition of the jam leads to a soft, lush texture that balances the brightness of the fresh strawberries while offering a sweeter fruit flavor. Though the freeze-dried powder is optional, it really works to.
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Preparation. Rinse tapioca pearls and then pour into a small bowl and cover with water. Let soak 45-60 minutes. Add milk and first ¾ cup of sugar to a large saucepan. Bring mixture to a simmer over medium heat. Once small bubbles form, add the tapioca pearls and reduce heat to a gentle simmer.
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Cook over medium heat while stirring with a spatula to dissolve the sugar, and then bring it to a boil. Boil the mixture until it reaches the desired thickness / consistency. Using a slotted spoon, remove the tapioca pearls from the cold water and transfer them into the saucepan. Bring the sugar syrup back to a boil.
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Add brown sugar and water to the pearls and heat on medium heat. Let the brown sugar syrup boil for 5-10 minutes until it thickens and coats the pearls. Add 1-2 tablespoons of pearls to each popsicle mould. Fill the rest of the mould with milk tea. Give the pearls a stir as you insert each popsicle stick.
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1. Combine tapioca pudding, vanilla pudding, Jell-O, and water. Pour all the package contents and water into a saucepan and mix well to combine. 2. Cook the mixture over medium heat. Stir it constantly until the Jell-O dissolves completely. Once dissolved, remove the saucepan from the heat immediately.
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Here's what to do. Add them to boiling water. Working in a 5:1 ration of water to pearls, add the pearls to a pot of boiling water. Bring the water to a boil again. Cover, and then turn the heat.
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Add the brown sugar coated boba balls to the ice cream mixture. Mix well. Add the mixture to a zip-top bag. Cut the corner of the bag. Squeeze the brown sugar syrup into the popsicle mold using a squeeze bottle. Then squeeze the mixture into the popsicle mold. Place in the freezer for 6 hours or overnight.
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Tapioca Pearls: Fully cooked to the core, not too soft or mushy, with a little satisfying bounciness where they'll melt in your mouth as you chew on them. Soup.. Making Popsicles: Let the Taro Sago mixture cool down completely, then fill the Popsicle molds. Place them into freezer for roughly 6 hours before serving.
