DIY Popsicle Recipes
Popsicles are a great way to cool off, and to get in a few servings of fruits.
Make these DIY popsicles at home to welcome Spring.
White Peach and Strawberry Fizz Popscicle
- 1 ½ cup sliced strawberries
- ¾ cup thinly sliced white peach segments
- 1 tablespoon fresh mint, thinly sliced
- 1 tablespoon fresh lemon zest
- 3 cups sparkling white grape juice
Pour the sparkling grape juice into a large measuring cup, and allow to settle for at least 5 minutes to reduce some of the bubbles before adding to the mold.
Thinly slice the strawberry and peach pieces so they easily fit into the popsicle mold, however are large enough to be seen. Set aside.
Add a small amount of mint and lemon zest to each popsicle mold. Add the slices of fruit, alternating so they can be seen when unmolded (about 3-4 slices of each).
Fill each popsicle mold with the white grape juice, leaving about 1/4 inch of space from the top of the mold (the liquid will expand slightly as it freezes). Gently tap the molds on the counter top to remove any air bubbles.
Insert the popsicle sticks, then freeze for at least 6 hours, or overnight.
Watermelon Kiwi Popscicle
- 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.
Vegan Chocolate Chip Cookie Dough Popscicle
- 1 13.5 oz can of full-fat organic coconut milk
- 3/4 cup unsweetened hemp milk
- 1/2 cup sustainably-sourced coconut sugar
- 1 tablespoon pure vanilla extract
- 1/3 cup + 3 tablespoon mini chocolate chips, vegan and gluten-free
- A generous pinch of salt
Place both milks, coconut sugar and salt in a small saucepan and cook stirring over a low heat until the sugar dissolves. Remove from heat, let cool for a bit, then stir in vanilla.
Divide the 1/3 cup of mini chocolate chips between the bottoms of your popsicle molds (reserve the remaining chips for later). Then fill the popsicle molds with milk mixture leaving a small amount of room on top. Don’t put the tops on just yet.
Freeze until only partially frozen, about 1-2 hours. Remove from freezer and add the remaining half of the chips. Insert sticks and freeze until totally solid.
Removing the Popsicles
Run the molds under warm water for ten to fifteen seconds. Slowly and carefully remove each popsicle. If the popsicles remain in the mold, run them under the warm water for a few more seconds, ensuring not to melt the pops. Freeze immediately!
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