When I was a kid, Popsicle Peet was my hero and Fudgicles, Creamsicles and Lime Popsicles were my jam. Actually, they still are. There are loads of really tasty, low sugar and healthy popsicles you can buy, but they are SO easy to make, why not give them a whirl.
You need a blender, a Popsicle mold (or big ice cube tray or paper cups and Popsicle Sticks). You can make them healthy: no sugar, protein powder and avocado, can lay pieces of fruit in them, freeze them in fancy layers, AND you can add alcohol to add some zest to your next backyard party. For the kids, not the adults, obviously.
- Your base. Your base is the glue that holds your popsicle together. You can make a base out of water, simple syrup (equal parts sugar and water), kefir, yogurt, Greek Yogurt, cashew milk, soy milk, coconut milk, almond milk, half and half, whipping cream or sweetened condensed milk.
- The flavour. The intensity of the flavour is diminished with freezing. So, it makes sense to make your pospicles super flavourful. You know how overripe bananas make great banana bread? Well same goes for popsicles. We are living in a fresh fruit and herb paradise now. Hit your farmers markets and stores and don’t shy away from the overripe fruit. It’s Popsicle gold.
- Aesthetics. Want to make a layered pop? Want fruit to float in the middle? Type A your Popsicle straight to Instragram. To layer your flavours, you have to partially freeze for a couple of hours before adding the next flavour.
- Texture. When you drink juice or you high pulp or no pulp? If you want no fruit texture, you need to blend it and then push it through a sieve.
- Alcohol. Alcohol doesn’t freeze, so you have to watch your ratios or you’ll end up with a slushy (still good) and not a Popsicle.
- How much? Get our your calculator because you need to do some ciphering. Fill one of your molds leaving a quarter inch gap from the top to determine exactly how much liquid you need for one. Then you’ll multiply this out for how many you are going to make. Remember that liquids expand when frozen, so that gap is essential.
- How long? You want to freeze your popsicles for about an hour before inserting the sticks. Then they’ll need another 4-6 hours, depending on how cold your freezer is. If you place them in the back of the freezer, they’ll freeze a little faster.
- What about the drips? A quick hack for dealing with sticky dripping down your wrist is to place a poke a muffin liner through the stick and under the popsicle.
- Don’t forget to sample. If your popsicle mix tastes meh, before you freeze it, it won’t be any better after it’s frozen. Tweak the flavour and consistency to your liking!
Fresh, Frosty Popsicles
- 400 ml: coconut milk Kefir, coconunt water, almond milk, oat milk, cashew milk, walnut milk or milk
- 600 gram: frozen fruit/fresh fruit
- finely minced mint/basil/lavender/thyme leaves ginger, lemon, orange or lime peel
- cups Popsicle molds or paperand popsicle sticks
- Muffin liners to catch the drips