Ingrid loves her summer popsicles, so I have equipped myself with some good recipes. I like to experiment with various juice, fruit, vegetable and other flavor combos, such as chocolate or vanilla…or lavender….although we don’t let Ingrid have chocolate. Sometimes the pops turn out well and sometimes they don’t. Here are a few of the ones that we have enjoyed over the last few summers. I’ve even thrown in a couple of adult-only pop recipes!
For this first one, you can use any type of fruit that you like. Ingrid really enjoys orange ones, but you can use whatever you have around.
- 1/3 cup diced kiwi
- 1/3 cup diced watermelon
- 1/3 cup diced strawberries
- 1/3 cup fresh pineapple, diced
- 1/4 cup fresh orange juice or sweetened lime or lemon juice
Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy!
Frozen Nutella Coconut Banana Pops
- 1 medium ripe banana
- 8 oz Nutella spread
- 1 tsp canola oil
- toasted sweetened or unsweetened coconut flakes
Cut the banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas and freeze on a wax paper lined cookie sheet. When the bananas are frozen, fill a coffee mug with Nutella and melt in the microwave. (Watch it carefully, because it only takes about 20-30 seconds, if that long.) Dip the bananas one at a time into the Nutella, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. Quickly add the coconut shreds on the rounded side before the chocolate hardens (you have to work quickly here). Place on wax paper and return to the freezer until frozen and ready to eat. Eat frozen and enjoy!!
* You can also use semisweet chocolate instead of the Nutella in this recipe. Based on 0.5 oz of chocolate per banana. If you use a large banana, you will use more chocolate and will need to adjust.
The next two recipes are for the adults in the scenario:
yield: 10 popsicles (plus a little bit left over to drink!)
- 12 oz. of champagne
- 4 oz. of cognac or gin Either are a good choice.
- 4 oz. of simple syrup
- 3 oz. of fresh lemon juice
Combine all ingredients together into a large measuring cup, then evenly distribute in your popsicle molds, leaving about 1/4 inch of room at the top. (You’ll have around 3 oz. left over after filling the molds.)
Honeydew Cucumber Margarita Popsicles
Makes five 2-and-1/4-oz. popsicles
1 cup approximately a whole melon weighing 1lb – juiced…or 1 C honeydew juice
1/3 cup cucumber juice (about half a 5 oz. cucumber).
½ cup gold tequila
1 tablespoon Gran Marnier
1 tablespoon fresh lime juice
1 tablespoon mint simple syrup (recipe follows)
3 large mint sprigs
1. Place the honeydew and cucumber in a food processor or a blender and process until everything is pureed. Add tequila, triple sec, lime juice and mint syrup and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.
2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
(You will have more syrup than you need. Save for other cocktail uses.
· 1/2 cup water
· 1/2 cups sugar
· 1 cup mint leaves, loosely packed
1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fineness of the sieve tiny pieces may remain)