Frozen Delights: Homemade Popsicles
One of my earliest memories of summer is sitting on a porchwith an ice-cold popsicle dripping down my arm. I still love them (and so doesmy daughter), so with summer in full swing I thought it was time to talkpopsicles. Forget the store-bought stuff that is usually made of anything butfruit – it’s ridiculously easy to make your own and customize your flavors.
First, the equipment. You can go big and get a snazzyice-pop mold with a built-in drop holder (I like the Tovolo brand Rocket IcePop Molds). Or go low-tech and simply use wooden popsicle sticks, waxed papercups, or parchment cones.
Second, the flavors. For fruit pops the options are endless:whatever fruit is in your store (or in the juice aisle) can become a popsicle:lemon, lime, and orange are old standards but try watermelon, blueberry, kiwi,or even avocado. (I like peaches n’ cream, a twist on the Orangesicle.) Coconutmilk and spices (such as ginger or cardamom) can add an exotic twist.
The biggest problem with homemade juice popsicles is thatthey are too icy. A higher sugar to water ratio will help reduce the iciness.Alternatively you can add a little corn syrup. If you use ready-made juice orlemonade, boil it down first, reducing the juice by about a half and add alittle corn syrup to boost the flavor. If you’re averse to corn syrup,substitute agave syrup or honey instead. For creamy popsicles, use condensedmilk for a denser flavor, although yogurt and regular milk work just as well.For the adult crowd, experiment with flavors like lime and tequila, peachProsecco, or vodka-strawberry. Or add a dash of an unusual syrup likeelderflower or rosewater. They make a surprise ending to a summer barbecue!
Finally, don’t forget to plan ahead! Popsicles need to setfor at least 7 hours before serving.
- ½ pound strawberries, hulled and washed
- ¼ cup sugar
- 1 teaspoon fresh lemon juice
- 1 pint vanilla ice cream
- Mash strawberries in a large bowl with a potato masher.Transfer to a nonstick skillet and add the sugar and lemon juice. Cook overmedium heat, stirring occasionally until the mixure thickens, about 8 minutes.Transfer to a bowl, let cool for a few minutes, and then freeze until cold,about 10 minutes.
- Scoop the ice cream into a baking dish and let sit 5 minutesuntil slightly softened. Place in the freezer while the strawberries chill.
- Remove the ice cream from the freezer and spoon thestrawberries over the top. Gently swirl the strawberries into the ice cream. Spooninto popsicle molds and freeze until firm, about 3 to 4 hours. Makes 6 popsicles