Gourmet Popsicles

I have spent a long time gathering what I consider to be the best recipes for making gourmet
Popsicles. They are hard to find, spread out here and there. No more. I put them here mostly
for myself, but I'm quite willing to share my findings.....

From the pages of The slow roasted Italian....

  Via; The Slow Roasted Italian

  Via; The Slow Roasted Italian

Next, from The whole life nutrition kitchen;

Watermelon Whole Fruit Popsicles

You can replace the watermelon puree with honeydew melon or cantaloupe puree. Use any fresh organic fruit you have on hand. I like using contrasting colors because it makes the popsicles look so pretty! And don't forget to use seedless watermelon.

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out. Enjoy!

From the pages of Lottie + Doof;

Blackberry, Honey and Yogurt Pops

Blackberry, Honey and Yogurt Pops
  • 2/3 cup water
  • 2/3 cup sugar
  • 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
  • 1 cup plain nonfat yogurt (preferably organic)
  • 5 teaspoons honey
  • 1 tablespoon fresh lemon juice
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

From the pages of; Babble Family Kitchen

Blood Orange Creamsicles

Blood Orange Creamsicles
makes twelve 5 oz. creamsicles
2 cups fresh squeezed blood orange juice (6 – 8 medium, or sub in half blood
orange and half orange juice)
2 cup plain yogurt
1 tablespoon blood orange zest
1/3 cup (or more, depending on the tartness of the oranges) honey
1 teaspoon vanilla extract
pinch salt
In a large bowl, whisk the yogurt into the juice until smooth.
Add the honey, vanilla, and salt. Pour into molds and freeze for 4 hours or overnight.
Insert popsicle sticks after 1 hour.

From the pages of; Endless Simmer;

Cherry Apple Whiskey Sour

Cherry Apple Whiskey Sour Poptails

Makes eight 2-and-1/4-oz. popsicles
· 3 cups cherries (weighing 1lb)
· 1 large green apple (weighing 6oz)
· 1 lime (weighing 3 1/2oz)
· 1 cup whiskey
· ½ cup of sweet and sour mix (homemade recipe follows)
1. Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.
2. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.
3. Pour mixture into popsicle forms and 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.
Sweet and Sour Mix
· 1/2 cup water
· 1/2 cup sugar
· 1 cup lemon juice
1. Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.

From the pages of The Kitchn;
Coconut and Mango Rice Pudding Pops

Coconut and Mango Rice Pudding Pops
Makes 12 3-ounce popsicles. Adapted from Saveur.
One 15-ounce can coconut milk, shaken
1 1/4 cups whole milk
1 vanilla bean, halved lengthwise
1 cup short-grain or arborio rice
One 14-ounce can sweetened condensed milk
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large ripe mangos
Whisk the coconut milk and whole milk together in a 4-quart (or larger) saucepan. Scrape the seeds out of the vanilla bean and stir in. Stir in the rice, and bring the whole mixture to a simmer over medium heat. Turn the heat down to low and cook for about 25 minutes, or until the rice is tender.
Whisk in the sweetened condensed milk, water, vanilla extract, and salt. Peel the mango and chop into 1/2-inch cubes. Fold the mango into the rice mixture.
Transfer the rice and mango mixture to twelve 3-ounce ice-pop molds. Insert sticks and freeze until solid — 3 to 4 hours.
To release the pops from the molds, run the molds briefly under warm water.

From the pages of figge and Sprout;

Ginger Tea Cherry Popsicles
1.5 cups hot water
2 ginger tea bags
1 Tbsp. agave nectar, or sweetener of choice
a pinch of salt
1 cup of pitted cherries (I used sour cherries)
1 Tbsp. lemon juice

Steep ginger tea bags in hot water for 5 minutes.
Discard tea bags and stir in agave nectar. Set aside to cool.
Add lemon juice and salt. Stir to combine.
Pour the ginger tea concoction into popsicle trays and add cherries. Freeze completely (4-5 hours).
To un-mold, place popsicle trays under running hot water for a few seconds.

Almond Pear Popsicles
    1.5 cups almond milk
    1 pear, sliced
    ½ tsp. almond extract
    1 Tbsp. agave nectar, or sweetener of choice
    Pinch of cinnamon

      Place almond milk into a small bowl. Stir in almond extract, agave nectar and cinnamon.
      Pour mixture into popsicle trays and add pear slices. Freeze until set (4-5 hours).
      To un-mold, place popsicle trays under running hot water for a few seconds.

      Raspberry Margarita Popsicles
      Prep Time: 15 minutes
      Cook Time: 3 minutes
      Yield: 2-3 dessert cocktails
      Both pretty and cold; these are a great summer refresher.
      • 1 & 1/2 cups sugar
      • 1 cup water
      • 1 & 1/2 cups fresh lime juice
      • 1 Tbsp orange juice
      • 1 Tbsp lemon juice
      • 3/4 cup raspberries (fresh or frozen; if fresh, add sugar to sweeten)
      • 5 Tbsp Tequila
      • 5 Tbsp Orange Liqueur
      • Kosher salt for garnish
      • Sugar for garnish
      1. Combine sugar and water in saucepan and heat just until sugar has dissolved. Remove pan from heat
      2. Add lime juice, lemon and orange juices and stir; cool to room temperature.
      3. Put raspberries into blender or food processor and blend until smooth. Taste and add sugar if necessary if using fresh berries.
      4. Add juice mixture, tequila and orange liqueur and process just to blend. Strain through mesh strainer to remove any raspberry solids.
      5. Pour into a container and freeze overnight.
      6. Rim a glass with a salt and sugar combination and scoop the slush into the glass. Add a straw and have fun!
      Freeze overnight for best results.

      om; the Recipe cc

      Cinnamon Latte Pop Recipe

      ( Serves 8 )

      1/2 cup strong coffee or espresso, chilled
      1/2 cup milk
      3 1/2 tablespoon light brown sugar
      1/2 teaspoon cinnamon
      1/4 teaspoon vanilla extract
      1 1/2 cup ice

      1. Combine all ingredients in a blender. Blend until mixture is smooth and frothy, but slightly thick (if it's too thick, add milk if it's too thin, add ice).
      2. Fill popsicle molds or small Dixie cups with the blended mixture.
      3. Quickly place mini popsicle sticks or popsicle sticks broken in half in the center of each mold or cup. Place cups in freezer and freeze until completely frozen, about 6 hours.

      Ginger-Citrus Pops Recipe

      Cook Time: 6 hours
      Prep Time: 15 minutes
      ( Serves 16 )
      2 cup lemonade
      1 cup apple juice
      1/4 cup ginger juice
      1/4 cup fresh lime juice (about 3 limes)
      4 teaspoon grated ginger
      2 teaspoon honey
      1 whole lime (thinly sliced)
      1/2 whole lemon (thinly sliced)
      1. Simmer lemonade, all juices, ginger and honey in a small saucepan for 10 minutes, then let cool.
      2. Put citrus slices in molds; add juice mixture and sticks. Freeze 6 hours.

      Hot Chocolate pop

      Cook Time: 6 hours
      Prep Time: 20 minutes
      ( Serves 16 )
      2 tablespoon cornstarch
      2 1/2 teaspoon cinnamon
      1 1/2 teaspoon chili powder
      1/4 teaspoon salt
      3 cup skim milk
      4 ounce milk chocolate
      3 ounce dark chocolate
      2 teaspoon vanilla extract
      1. Mix cornstarch, cinnamon, chili powder and salt in a medium saucepan. Over medium heat, whisk in milk, breaking up clumps.
      2. Cook, stirring occasionally, until mixture thickens, about 12 minutes.
      3. Lower heat; stir in chocolates until melted.
      4. Remove from heat; add vanilla; cool 5 minutes.
      5. Whisk; fill molds and add sticks. Freeze 6 hours.

      Watermelon Margarita Ice Pops Recipe

      Cook Time: 24 hours (chill time)
      Prep Time: 15 minutes
      ( Serves 8 )
      5 cup seedless watermelon, chopped (1 1/4 pounds)
      2 tablespoon fresh lime juice
      3 tablespoon granulated sugar (super fine)
      1/4 cup water
      1/4 cup silver tequila
      1. Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds.
      2. Freeze 30 minute. Insert popsicle sticks, then freeze until firm, about 24 hours.

      From Chef and Steward;
      Passion Fruit Popsicle {Passion on a stick}


      3/4 cup fresh passion fruit
      1/2 cup sugar (or other sweetener)
      5g ginger
      450ml water
      Half a lemon or lime
      10g plain, unsweetened gelatine (optional)

          Blend ginger with water and strain. Add other ingredients except
      gelatine then mix together.
          If using gelatine, dissolve in 1/4 cup hot water, whisking briskly.
      When properly dissolved, add to juice     mixture whisking to incorporate.
          Pour in popsicle mould and freeze.
          Remove each popsicle to serve and enjoy like a kid on a sunny summer Sunday afternoon!

      From the pages of The style Truck;

      Avacado Popsicle


      1 large avocado
      1/4 cup coconut milk
      1/4 cup cream
      1/4 cup sugar
      pinch of salt


      Using a hand mixer, blender or stand mixer, blend all of the ingredients until creamy.
      Fill popsicle molds with the avocado mixture and place in the freezer for 1-2 hours
      Once avocado mixture has firmed up a bit, insert popsicle sticks and freeze for an additional 3-4 hours (minimum 5 hours total freeze time).
      Dip popsicle mold in warm water for about 10 seconds, then gently release popsicles from the mold, one at a time. Store in an air-tight container with wax paper dividers between each popsicle.

      Makes 4-6 popsicles, depending on your mold.

      Greek Yogurt with Blackberry Popsicle 
      The peel from 1 lemon
      ½ cup water
      ½ cup sugar
      1½ cups plain unsweetened Greek-style yogurt
      2 tablespoons honey
      2 cups fresh blackberries (or whatever berry you love most)
      Rinse and peel the lemon, then peel it using a vegetable peeler. 
      You want as much of the yellow skin as possible, with as little of the white pulp as possible.
      Combine the water and sugar in a small saucepan and cook over medium-high heat, 
      stirring, until the mixture comes to a boil and the sugar has dissolved.
      Add the lemon peel, lower the heat, and simmer for 5 minutes. 
      Let cool to room temperature. 
      Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
      In a medium-size bowl, stir together the yogurt, honey and the chilled syrup until 
      evenly combined.
      Pour about ¾ inch of the yogurt mixture into the bottom of your popsicle mold
      Freeze until the mixture begins to set, about 40 minutes.
      Divide the berries among the popsicle molds. If your berries are large, like mine were, 
      you may have to halve them. Pour in the remaining yogurt mixture, dividing it evenly 
      among the molds. Cover your mold with the lid, insert popsicle sticks until about ½ inch 
      of stick is poking out, and freeze until solid. This should take 3-4 hours, though it's best to 
      leave them overnight. If you try to remove the pops too early, you may pull out the stick 
      without the pop, then your popsicle is ruined. Run lukewarm water over your mold for 
      about ten seconds to free the pop from the mold. Store in an airtight container in the freezer, separating each pop with parchment paper.

      From Honestlyyum found HERE Mint julip popsicles!

      Ingredients (makes 8 – 10 popsicles):

      • 2 1/2 cups water
      • 1 cup demerara sugar
      • 1 cup mint
      • 1/3 cup bourbon
      Add sugar and water to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.

      Once the sugar has dissolved, turn off the heat and add the fresh mint. Using a muddler or wooden spoon, lightly muddle the mint. Let steep until the mixture has cooled to room temperature (~45 minutes). Once cooled, strain through a fine mesh strainer.

      Add the bourbon and stir to combine, then pour into your popsicle molds. Place in the freezer. Check back after about 45 minutes (depending on the temperature of your freezer) and add your popsicle sticks. Keep in the freezer until frozen solid.

      Once the popsicles have frozen and you’re ready to enjoy, carefully remove them from the molds.

      • 2 cups lemonade
      • 1 cup peach puree
      • 2 ounces Bourbon
      1. In a blender mix all ingredients until smooth, and pour them into popsicle molds.
      2.  Let freeze overnight.

      Bloody Mary Popsicles

      • 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
      • 1 celery stalk
      • Juice of half a lemon
      • 4 tablespoons Worcestershire sauce
      • 2 tablespoons of Dijon mustard
      • ¼ teaspoon of chili powder
      • ¼ teaspoon fresh cracked pepper
      • Pinch of salt
      • ½ cup vodka

      1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor.  Add vodka 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.

      Paletas are so much more than the popsicles most of us Americans grew up licking. Fany Gerson explains that Mexican paletas are either made with fresh fruit (paletas de agua) or rich cream (paletas de leche). The flavors in either case are vibrant and pure.
      Paletas are most commonly made with a single ingredient, like watermelon, tamarind, or coconut. Gerson says that, "When other flavors or ingredients are added to fruit paletas, they're usually there only to enhance the natural succulence of the fruit." To prove her point, she gives us recipes for Apricot-Chamomile Ice Pops and Spicy Pineapple Ice Pops.
      The paletas de leche often veer into ice cream territory. Chopped nuts, bits of chocolate, and swirls of dulce de leche make their way into these paletas. Fruit also finds a home here! Doesn't the idea of a Sour Cream, Cherry, and Tequila Ice Pop just make your mouth water? And I love that the creamy Lime Pops in the recipe below get a coat of graham cracker crunchiness.

      Paletas de Pay de Limón - Lime Pie Ice Pops
      Makes 8 to 10
      1 (14-ounce) can sweetened condensed milk
      1 cup half-and-half
      3/4 cup freshly squeezed lime juice (about 4 large limes)
      2 teaspoons lime zest
      Pinch of salt
      3 cups coarsely crushed Maria cookies, or graham crackers
      Put the sweetened condensed milk, half-and-half, lime juice, lime zest, and salt in a bowl and whisk until thoroughly combined.
      If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1½ to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.
      Spread the graham cracker pieces on a large plate. Unmold the paletas and press each side into the graham crackers, coating completely.

      Have you ever attempted to make Paletas (Mexican gourmet Popsicles)?  

      from the pages of Sweet life bake found HERE

      Banana Paletas : Courtesy The New York Times

      Time: 10 minutes, plus freezing

      2 medium bananas, about 3/4 cup
      1 cup whole milk
      1 teaspoon vanilla extract
      1/4 cup sugar.
      1. Purée all ingredients together in a blender until smooth. 
      Pour into 4 to 6 molds and freeze until solid.
      2. Unmold by first running a little cold water over outside of molds, 
      then gently pulling the sticks.
      Yield: 4 to 6 servings.

      From strawberry to cucumber-chili, the flavor options are 

      endless for these frozen Mexican desserts.

      courtesy; Sunset Magazine

      Yield: Makes 6 paletas


      • 1 cup milk
      • 3/4 cup smoothly mashed ripe banana
      • 1 teaspoon vanilla
      • 1/4 cup sugar


      1. Pour paletas mixture (choices follow) equally into 6 juice bar molds (see notes). Attach covers. Insert sticks, leaving 1 1/2 to 2 inches of each exposed. Freeze paletas upright until firm, at least 3 hours or up to 2 weeks.
      2. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, 5 to 15 seconds. Remove covers and pull out paletas.
      Banana paletas. In a 2-cup glass measure, combine 1 cup milk, 3/4 cup smoothly mashed ripe banana, 1 teaspoon vanilla, and 1/4 cup sugar; stir until sugar is dissolved (mixture is no longer grainy to taste).
      Per paleta: 85 cal., 16% (14 cal.) from fat; 1.6 g protein; 1.5 g fat (0.9 g sat.); 17 g carbo (0.5 g fiber); 20 mg sodium; 5.7 mg chol.
      Blackberry paletas. In a blender, whirl 2 1/2 cups rinsed, drained blackberries until smooth. Push through a strainer into a 2-cup glass measure; discard residue. Add 1 cup milk and 6 tablespoons sugar to berry purée; stir until sugar is dissolved.
      Per paleta: 104 cal., 13% (14 cal.) from fat; 1.8 g protein; 1.6 g fat (0.8 g sat.); 22 g carbo (0 g fiber); 20 mg sodium; 5.7 mg chol.
      Cucumber-chili paletas. In a blender, combine 3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 oz.; remove seeds and veins for less heat). Whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard residue.
      Per paleta: 100 cal., 0.9% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 26 g carbo (0.4 g fiber); 7.5 mg sodium; 0 mg chol.
      Mango paletas. In a blender, combine 2 1/2 cups 1-inch chunks mangoes (from 1 1/2 lb. fruit), 1/4 cup sugar, and 3 tablespoons lime juice; whirl until smooth.
      Per paleta: 85 cal., 2.1% (1.8 cal.) from fat; 0.4 g protein; 0.2 g fat (0.1 g sat.); 22 g carbo (0.8 g fiber); 2.9 mg sodium; 0 mg chol.
      Piña colada paletas. In a blender, combine 1 cup milk, 1/2 cup 1-inch chunks fresh or canned pineapple, 1/3 cup sugar, 1 teaspoon vanilla, and 1/2 teaspoon coconut extract; whirl until smooth.
      Per paleta: 76 cal., 17% (13 cal.) from fat; 1.4 g protein; 1.4 g fat (0.8 g sat.); 15 g carbo (0.2 g fiber); 20 mg sodium; 5.7 mg chol.
      Sour orange paletas. In a 2-cup glass measure, combine 1 1/3 cups orange juice, 1/3 cup lime juice, and 1/4 cup sugar; stir until sugar is dissolved.
      Per paleta: 60 cal., 1.5% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 15 g carbo (0.1 g fiber); 2.8 mg sodium; 0 mg chol.
      Strawberry paletas. In a blender, whirl 3 3/4 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 2-cup glass measure; discard residue. Add 1/3 cup sugar and 1 tablespoon lemon juice to berry purée; stir until sugar is dissolved.
      Per paleta: 72 cal., 5% (3.6 cal.) from fat; 0.6 g protein; 0.4 g fat (0 g sat.); 18 g carbo (2.5 g fiber); 1.6 mg sodium; 0 mg chol.
      Note: The paletas that contain milk are slightly creamy; the others are icy.
      Use frozen fruit bar molds with a 1/4- to 1/3-cup capacity;
       they're sold in many cookware and hardware stores and through
      some cookware catalogs.


      50 Amazing Homemade Popsicle Recipes

      1) Apricot – Mix 2 cups organic apricot juice with 1/2 cup organic soy milk (or organic skim milk) and freeze.
      2) Pomegranate Apple Pops (shown above) – via the Pops! Icy Treats for Everyone website – visit to see many other amazing ideas.
      3) Homemade chai tea pops.
      4) Creamy root beer popsicles. Note you can make basic root beer pops too, but it’ll fizz too much and create a weird airy pop if you just open a can, pour and freeze. Instead, open a can of root beer, let it sit in the fridge for a day til flat. Then pour into molds and freeze.
      5) A tablespoon of organic raspberry or blackberry jam mixed with water or milk or juice to thin it out. This is nice for that last bit of jam in the jar.
      7) Pineapple and carrot juice with some actual pineapple bits.
      9) Plain old carrot juice – or add in some wheatgrass juice if you grow some. Or if you want it more smoothie textured, see a great carrot smoothie recipe.
      10) Smashed strawberries and blueberries – this works better with fresh berries; simply mash them up in a bowl, smoosh into molds, freeze.
      12) Green smoothie pop – puree 1 1/2 cups plain almond milk, organic skim milk, soy milk, or so on (any old milk you like) with 1/2 cups packed baby spinach with the stems removed and 1 1/2 cups frozen or fresh cherries or mixed berries. Make sure it’s blended well, pour into molds, freeze.
      14) White peach and flower smoothie – pretty colors shine in this ice pop mixture.
      15) Organic pregnancy pop – Brew up some strong organic ginger tea. Mix in some honey (just a bit) and freeze. Ginger pops not only taste great but ginger helps fight morning sickness as well.
      16) Apricot Mango – one of Cedar’s favorite juice flavors and it also makes excellent pops.
      17) Homemade organic lemonade or limeade.
      18) “Glitter” pops – My son Cedar likes these these. Sadly, they take some time so I don’t make them often, but they’re fun. Sprinkle colored sugar into your mold. Fill the mold half way with water. Freeze a while. Sprinkle more colored sugar in. Add more water. Freeze. I can’t figure out how to simply mix the sugar in because it’ll melt and or sink to the bottom. These pops look more glittery if you make them with yogurt – the sugar doesn’t dissolve much in yogurt. Cedar loves ice though. So… we make them with water.
      22) Organic applesauce – sometimes thick applesauce needs to be mixed with a little water or it freezes funny.
      23) Coffee pops – I’m a coffee freak so plain old coffee with lots of cream and sugar, frozen up in molds is fine with me. However, if you want to get super fancy you can add some organic chocolate syrup or even try a homemade Frappuccino recipe then freeze it.
      25) Tangerine juice – tangerine lime is really good too.
      27) Blend 6 oz fresh raspberries, 1 1/2 cup plain or vanilla organic yogurt, 3/4 cup water and mint (either a handful of fresh mint leaves, or 2 tsp mint syrup) together well and freeze.
      28) Blackberry ice cream for push pop style treats.
      29) Swirled pudding pops – grab any two flavors of pudding you like, pour into mold, then swirl the pudding flavors together with a knife before freezing. Need an homemade organic chocolate pudding recipe?
      32) Fresh pureed peaches, a tablespoon of honey, and whole small wild blueberries. Mix & freeze.
      33) Rose and Champagne Sorbet – I have not made this recipe as pops, so I’m not sure how they’d turn out, but if they did work out I think it’s an awesome idea for a green summer wedding. I’m considering trying it with a cheap champagne first to see if the taste comes through. This one is not so kid-friendly obviously.
      34) Brew strong green tea, mix in honey, some sugar and freeze.
      35) Tomato and Avocado Popsicles – a savory ice pop with layers that are too much work for the everyday ice pop lover, but these would make a fab and unique summer party treat.
      37) Mashed bananas, a dash of milk, peanut butter, and chocolate sauce – (mix smooth & freeze).
      39) Jello pops with fruit bits. I used to think there was some big secret to making jello pops. There’s not. You make the jello and add some fruit (I like chopped cherries) then you pour it into molds. I think the texture is a little funny but Cedar likes them. If you’re vegan or just don’t want commercial gelatin, you can find vegan jello-type products at most natural grocers.
      40) Pureed watermelon mixed with white grape juice.
      41) Pink grapefruit, vanilla ice cream & mint pop.
      42) Sweet potato pops – cook, mash, mix smooth (adding some soy milk or apple juice to thin it out), sprinkle in a little nutmeg, freeze. These are really strange but good – no joke. I actually found this by accident. I used to make homemade baby food when Cedar was little and he loved sweet potatoes so I’d make a bunch of sweet potato puree at a time and freeze it. One day I had my frozen baby food cubes out and he grabbed one and started licking it. Weird, but, oh well. It’s a healthy pop.
      44) Chamomile sun tea pops – just like it sounds. Make sun tea & freeze. I love lemon ice sun tea pops too but I add sugar or honey to mine.
      45) Apple cranberry smoothie pops.
      46) PLAIN WATER – plain water is way fun to freeze. Every kid I know likes plain ice pops and water is important, we need lots of it to stay healthy. Also, if you’re having a summer picnic, you can make plain water pops with beautiful tiny edible flowers, flower petals, small whole berries, or whole herb leaves in them. Stick them in a bucket of cubed ice to serve and everyone will think you’re some sort of Martha Stewart genius. I’m serious. Make some. People will fawn over you… for freezing water. Go figure.
      47) Flavor infused water pops – better than plain water in my opinion. Grab a large mason jar, or regular old juice pitcher. Fill it with H2O, add sliced citrus fruit (one whole fruit should do it), and let it sit in your fridge for a day. Pour into molds, freeze.
      49) Plum, melon, spinach & celery pops – 2 plums, 2.5 cups of pureed watermelon, 2 cups fresh baby spinach, 2 celery stalk, and about one cup water or light flavored juice. Blend all the produce (not including liquid) to death. Add in enough liquid to get a thick smoothie-like texture, pour into molds, freeze.
      50) Herbal pops – Herbal pops are amazing and if you do your research first you can make them with medicinal qualities which is excellent for sick kids (or you). You can use lavender, thyme, basil, and more – really any herb. You’d be surprised at some of the tasty ice pops herbs make. IF you’re nervous try a sample first by making herbal ice cubes. Then you have less waste than whole pops.
      To make a basic herbal ice pop mix you can make herbal tea by boiling herbs in a few cups of water for a good long while on your stove and use the liquid for your pops. Or try the alternative sugar method below.
      The sugar method -  pound herbs down with a pestle and mortar (or food processor). Add an ounce of super fine sugar and pound to make a paste. Next, boil a liter of water with about 2 ounces of super fine sugar for five minutes. Add the juice of two lemons or not – this step depends on what you’re trying to create. You can add orange juice, lime, etc. You could even just add more water or some saved tea. Mix the herb mixture and the water mixture together. Stir well with a whisk. Cool down before filling your molds.

       From The New York Times

      Fruity, Savory, Creamy, Boozy

      1. FRUITY
      Purée 2 cups hulled and quartered strawberries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 tablespoons basil leaves and water as needed to get the machine going.
      Purée 2 cups pitted cherries, 3 tablespoons sugar, 2 teaspoons lemon juice, 2 teaspoons vanilla and water as needed.
      Purée 2 cups chopped fresh peaches (peeled or not), 3 tablespoons sugar, 2 teaspoons lemon juice, 1⁄2 pinch fresh ginger and water as needed.

      2. SAVORY

      Purée 2 ripe avocados, 1⁄4 cup lime juice, 1⁄2 cup cilantro leaves, 1 1⁄2 cups water and salt and pepper.
      Purée 1 pound tomatoes, 1⁄2 small seeded cucumber, 2 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 garlic clove, 1⁄2 cup water and plenty of salt and pepper.
      Coconut Curry
      Purée 2 cups coconut milk, 1 inch fresh ginger, 1 tablespoon curry powder, 1 small hot fresh chili, 2 tablespoons lime juice and salt and pepper.

      3. CREAMY

      Orange Cream
      Whisk together 2⁄3 cup whole milk, 1 1⁄3 cups orange juice, 3 tablespoons sugar and 1⁄2 teaspoon vanilla until the sugar dissolves.
      Cook 2 cups milk, 6 ounces chopped bittersweet chocolate, 3 tablespoons sugar, 1 tablespoon cocoa powder and 1/4 teaspoon chili powder over medium-low heat, stirring, until smooth. Stir in 1/2 teaspoon vanilla. Cool slightly before freezing.
      Purée 2 medium bananas, 1 cup milk, 1⁄4 cup sugar, 1⁄4 cup peanut butter and 1⁄2 teaspoon vanilla. Sprinkle 1 teaspoon chopped roasted peanuts into each ice-pop mold before adding banana mixture.

      4. BOOZY

      Make simple syrup: cook 1⁄4 cup sugar and 1⁄4 cup water over medium-low heat until the sugar dissolves. Combine with 1 1⁄2 cups grapefruit juice and 1⁄2 cup Campari.
      Make simple syrup as described. Purée with 2 cups roughly chopped fennel and 1⁄2 cup Pernod or other anise liqueur.
      Make simple syrup as described. Purée with 1⁄3 cup rum, 1⁄2 cup mint leaves, 1⁄3 cup lime juice and 1 cup water.

      Beer Popsicle: Lemon Pale Ale

      from the pages of The Beeroness found HERE

      Lemon Pale Ale Popsicles 

      1/3 cup fresh squeezed lemon juice (about 4 large lemons)
      1/4 cup sugar
      1 cup pale ale
      Mix all together in a pitcher or measuring cup with a spout, stir until sugar has dissolved. Pour into popsicle molds and freeze for at least 6 hours. Run molds under hot water until the popsicles release.


      Spicy Watermelon Popsicles

      from the pages of cooking stoned tv found HERE

      Spicy Watermelon Popsicle


          3 Cups seedless watermelon
          2 Tomatoes
          3 Jalapenos

      Main Ingredient:

      Classic Popsicle Mold, Wooden Popsicle Sticks (50-Count)

      1. Half the watermelon and then cut it into 1-inch slices.

      2. Remove the rind and further cut the watermelon into 1-inch cubes.

      3. Peel the tomatoes (see the video above for how).

      4. Puree the watermelon and tomatoes. It is best if you do this in small batches.

      5. Pour the pureed mixture through a strainer to remove the larger chunks. You can add some of this back later if you want to add some texture to your pops.

      6. Thinly slice the jalapeno peppers.

      7. Add the peppers to the watermelon-tomato puree and let sit in the refrigerator for about an hour. This will infuse the fruit juice with some heat. If you want more heat, instead of slicing the peppers, mince them and then strain them out later.

      8. Divide the juice amongst the Popsicle molds and place them in the freezer to set.


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