Summer is ragin’ across the country and the mugginess is non-stop down in Florida. When the weather itself wraps you in heat, I only want to allow cold things down my throat. Recently, I was the victim of store layout as marketing and I ended up buying two sets of popsicle molds from Ikea. These, of course, were promptly put away and forgotten about until a brunch guest left some juice at our house and I was trying to figure out what to do with all that refreshing sugar. The nice thing about making your own popsicles is that you can put together any kind of fresh or frozen fruit you have in the kitchen, blend it with a liquid and pour it in. Popsicles will be ready in about 6 hours or overnight.
For my version, I used the leftover pineapple mango mimosa juice, frozen cherries, half a frozen banana and a spoonful of greek vanilla yogurt I wanted to use up. With popsicles, as opposed to smoothies, I don’t like to use ice cubes or water since it makes it feel grainy and icy once they freeze up. You also want the resulting blend to be smooth and a little runny otherwise there won’t be enough liquid for your popsicle to freeze up hard. Adding more yogurt or banana will make a softer, yet still tasty, popsicle.
Once you forage all the ingredients, blend it up and pour into the molds. Be careful not to fill them up to the top or they’ll overflow once you put the stick component into it. As I mentioned above, these will take anywhere from 6 hours to overnight to fully freeze. When you want to eat them, run some warm water around the mold before trying to pull the popsicle out otherwise you’ll have a hard time. That’s all! Prep time is a breeze and there’s nothing like a cold dessert or snack during the summer heat and storms.
TL;DR: A runny smoothie makes a great popsicle. Omit the ice, pour into molds and start the waiting game.
- Frozen Fruit
- Juice, simple syrup, water, coconut water or milk
- (optional) greek yogurt
- (optional) unblended fruit chunks
- Add all ingredients, except fruit chunks if using, into a blender. The ratio of liquid to solids should be at least 2:1.
- Blend until smooth and runny.
- Pour into molds, leaving room at the top to compensate for the volume of the stick component
- Freeze at least 6 hours, preferably overnight/all day
*If using fruit chunks, you can drop them into the molds first, creating a top layer of fruit. You can drop them into the filled molds, this will disperse them throughout the popsicle, more or less. Or you can add them at the very end and move to the freezer immediately, this will have them floating towards the bottom of the popsicle.