I’m not sure about you, but we are being blanketed by some extreme heat this week. Yesterday the heat index was well over 100′ and I actually heard the weatherman say that our humidity resembles that of the Amazon… WOW… Needless to say we are going through popsicles like they are water! I actually think if I made ice with a stick and called them “watersicles” my boys would eat them right up! We made super easy popsicles today. I simply sliced up some of our favorite fruit and put it in our molds along with some pink lemonade… I figured we could make these somewhat healthy! If you don’t have popsicle molds paper cups work just fine, they are also super easy to tear off the cold treat when you are ready to eat it! I’ve also seen people use cute little shaped cups or molds to make their popsicles in. Do any of you have one of those new fancy Zoku popsicle makers? We don’t have one yet, but a friend does and really says it’s great, what are your thoughts? Here are a couple other recipes I have gathered over the years…. Stay cool!
Fresh Strawberry Popsicles
- 2 cups strawberries hulled and puréed
- 1 cup sugar
- 1 1/4 cups water
In a saucepan, mix the sugar and water and cook over low heat until the sugar has dissolved. Allow to cool.
To make the popsicles: Stir together the puréed strawberry and 1 cup sugar syrup then pour into popsicle molds and freeze.
Banana Blueberry Popsicles
- 3 to 4 ripe bananas (1 pound)
- 1 1/2 cups yogurt
- 3 tablespoons sugar
- Juice of 1/2 lemon
- 1 cup fresh blueberries
- In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
- Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup popsicle molds or paper cups. Using a spoon or popsicle stick, swirl the two flavors together. Insert popsicle sticks. Transfer to freezer until frozen, about 8 hours
- Dip the popsicle molds quickly in hot water to release or peal away the paper cups.
Chocolate Yogurt Cups
- 1 1 (8 ounce) containers plain nonfat yogurt
- ¼ cup cocoa
- ¼ cup Sugar
- 4 4 popsicle sticks
1. Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.
2. Peel paper cups away from popsicles before serving.
Root Beer Float Pops
4 cups Root Beer
2 1/2 cups Vanilla Ice Cream
Open the root beer and place it in the fridge for 5-20 minutes to “flatten” it a little bit. Pour the cold root beer into a pitcher and put it in the freezer for 10 minutes more. (This will make it very very cold so the ice cream doesn’t melt as much).
Fill each of your popsicle molds HALF full of root beer
Gently lower a small scoop of ice cream into each popsicle mold so it is about three quarters full.
Slowly add more root beer until the molds are ALMOST full. Make sure to leave some space at the top of the mold for “expansion”.
Scoop off the foam with a spoon. Freeze for at least 6 hours.
Remove from the freezer; run under warm water so you can easily remove the popsicles from the mold.