Popsicles are the best summer treat. Bright colours, sweet flavours, they’re the perfect cool-down for a kiddo on the go that doesn’t want to stop playing. And hey, they’re on a stick!
I have a few favourite recipes, but the great thing about popsicles is, as long as you have a mould, you can basically make any flavour you want. Of course, the standard orange, grape or lemon are always a hit, but you can get creative.
Pudding pops: Did you know you can freeze jello and pudding? Just prep it the way the package recommends and just freeze it in the moulds instead of in a bowl in the fridge.
Getting fancy: This takes some time because each layer has to freeze, but if you prep several juices, you can pour in a layer, let it freeze, pour in the next colour, let it freeze – and so on, and so on, until you’ve built up layers of colourful stripes. Or, if you tip the mould on a bit of an angle and fill it half way, you can let it freeze, straighten it up and fill the other half for a funky two-tone effect.
Fruit pops: Add a little bit of diced fruit to your pops. For thicker mixtures you can blend in the fruit, for thin liquids you may want to fill half, let freeze, add some fruit and top off with juice so that the fruit is suspended in the middle.
The basics: Any juice will freeze. You can make fresh squeezed or buy pre-made juices. Just fill the moulds and freeze. Milk will freeze – you can add some instant coffee and some sugar for a sweet adult treat, or some powdered chocolate for a chocolate popsicle.
My kids are crazy fans of piña coladas, and love this one the best:
What you need:
– 1 can of coconut milk or coconut cream
– 1 cup of pineapple, diced
– 1/2 cup pineapple juice (or 1/4 cup syrup if you’re using canned pineapples)
– 2-3 tablespoons white sugar (omit if using syrup from canned pineapples)
– tiny chunks of coconut, optional
What you do:
In a blender or food processor, whip together liquids and sugar for 1 minute. Then add fruit. Pulse blend 4 or 5 times. Pour mixture into moulds. Freeze and serve.
(The adult version of this can be made by adding 2 to 3 ounces of rum to the mixture!)
If you hate watching popsicles drip down your child’s arm, add a cupcake liner to the bottom of the popsicle to catch the drips!
Cinnamon apple: 1 tsp cinnamon, 2 tablespoons white sugar, 4 cups of apple juice
Raspberry dream: 3 cups fresh raspberries, blended for 30 seconds, 2 tablespoons white sugar, 4 cups milk or light cream
Keylime pie: Keylime pie pudding prepared as directed on package
Mango tango: 4 cups mango juice blended with 1 cup of heavy cream and 2 talbespoons white sugar + mango chunks
And try out these moulds: