Five Popsicle Recipes to Try

Bored on a summer day? Here are five popsicle recipes to try! Stay cool and enjoy a (semi) healthy treat. Brought to us by  in the book Perfect Pops.

All yield about 6-8 popsicles, and if you don’t have popsicle molds you can buy them for about $10 at Target or freeze them in paper cups with popsicle sticks (or toothpicks if worse comes to worse).

1. LAVENDER LEMONADE POPS
(be sure to use food-safe lavender)

ingredients:
2/3 cup sugar
1 1/3 cups water
2 tablespoons packed, fresh lavender blossoms, rinsed
2/3 cup freshly squeezed lemon juice

directions:
Combine the sugar, 2/3 cup of water, and the lavender in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer. Let stand until cool. Pour the mixture through a fine-mesh strainer into a large bowl. Discard the solids. Whisk in the lemon juice and remaining 2/3 cup water.

Pour the mixture into molds and insert sticks. Freeze for about 6 hours, or up to a week.

2. GAZPACHO POPS
(These are a savory, salsa style pop. I’m a baby and usually leave out the jalapeno)

ingredients:
1 1/2 cups chopped, seeded heirloom tomatoes (from about 8 ounces of tomatoes)
1 1/2 cups cherry tomatoes (about 8 ounces)<the point of the different tomatoes is to mix colors, yellow and red
3/4 cup seasoned tomatoe juice (meaning V8)
1/3 cup finely chopped seeded cucumber
1 tablespoon freshly squeezed lime juice
2 teaspoons finely minced, seeded jalapeño
salt to taste

directions:
Place the chopped tomatoes in a food processor and pulse a few times, just until they’re a very course, chunky purée. Transfer into a large bowl. Repeat with cherry tomatoes and add them to the bowl. Stir in the seasoned tomatoe juice, cucumber, lime juice, and jalapeño. Taste the mixture and add up to 1/2 teaspoon salt.

Pour into molds and insert sticks. Freeze for about 6 hours, or up to a week.

3. MEXICAN CHOCOLATE POPS

ingredients:
6 ounces bittersweet chocolate, finely chopped
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 cups half-and-half

directions:
Place the chocolate, brown sugar, cinnamon, and cayenne in a heat-proof bowl. In a small saucepan over medium heat, bring the half-and-half to a simmer. Pour over the chocolate and whisk until the chocolate is melted and the mixture is well combined.

Pour into molds and insert sticks. Freeze for about 6 hours, or up to a week.

4. MANGO LASSI

ingredients:
2 1/2 cups cubed mango (about 1 lb)
3/4 cup plain whole-milk yogurt
1/4 cup sugar
1 to 2 teaspoons freshly squeezed lime juice
1/4 teaspoon ground cardamom
6 to 8 thinly sliced lime wheels (optional)

directions:
In a blender, purée the mango, yogurt, sugar, 1 teaspoon of lime juice, and the cardamom until smooth and creamy. Add more lime juice to taste.

Spoon the mixture into molds. Slide in lime slices and insert sticks. Freeze about 6 hours or up to a week.

5. NEAPOLITAN POPS

ingredients:
1 1/4 cups vanilla yogurt
3 tablespoons chocolate syrup
1 cup sliced, hulled strawberries (about 8 ounces berries)
1 tablespoon sugar

directions:
In a glass measuring cup or small bowl, stir together 1/2 cup of the yogurt and the chocolate syrup. Spoon the mixture into ice pop molds, dividing it evenly to fill each mold about one-third full. Freeze for 30-45 minutes until set.

Divide 2/3 cup yogurt evenly among the molds on top of the chocolate layer. Insert sticks. Freeze for 30-45 minutes, until set.

Purée the strawberries in a food processor. With a wooden spoon push the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible. Discard the solids. Whisk in the sugar and 2 tablespoons of the yogurt until well combined. Spoon the mixture evenly among the molds, on top of the yogurt layer. Freeze until firm, at least 4 hours or up to a week.

*Bonus: consider eating popsicles in the shower to enjoy them all year round. The steam melts them at the perfect rate, and you won’t be cold!

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