Happy Friday friends! Summer is coming to an end, kids are going back to school, and I am already dreaming of fall. But before this blog turns into an explosion of pumpkins, apples, and all things warm and cozy, I’m enjoying summer for just a bit longer by making popsicles. (It is 90 degrees after all) Call it my end of summer hoorah or homage to the warmer months, but here is a roundup of some must make Summer Popsicle Recipes. Note: Popsicles should be eaten outdoors, barefoot and while running through a sprinkler if possible. Adios summer, you sure are tasty!
illustration by Ann Shen
1. Classic Strawberry Popsicles – Paletas
1/2 to 3/4 cup sugar, depending on the sweetness of the berries and of your sweet tooth
1/2 cup water
2 tablespoons freshly squeezed lemon juice
2. Transfer the sugary strawberries and water to a saucepan and place over medium heat. Simmer until the berries are slightly softened, about 5 minutes. Let cool to room temperature.
3. Transfer the mixture to a blender or food processor, add the lemon juice, and purée until the desired consistency, whether smooth or somewhat chunky.
4. Divide the mixture among the molds, add sticks and freeze until solid, about 5 hours.
2 cups cantaloupe, peeled, seeded and cut into chunks
1/4 cup freshly squeezed lime juice
2 teaspoons honey (optional)
Pinch of sea salt
1 tablespoon fresh mint leaves, chopped
1. Place the cantaloupe, lime juice, honey and sea salt in a blender or food processor. Blend until smooth.
2. Add mint and pulse for a few more seconds, until it is combined into the cantaloupe mixture.
3. Pour cantaloupe mixture into popsicle molds, add sticks, and freeze until solid, about 5 hours.
3. Watermelon Rosemary Lemonade Popsicles – freutcake
The juice from 4 cups of diced watermelon pureed and strained
2/3 cup fresh squeezed lemon juice (about 5 lemons)
1 cup rosemary simple syrup (recipe follows)
1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced. Strain through a fine mesh sieve, saving the juice and discarding the pulp.
2. Combine watermelon juice, lemon juice and rosemary syrup in a bowl and stir to combine. Fill popsicle mold with watermelon lemonade.
3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for 2-3 seconds.
1/2 cup water
1/2 cups sugar
1 heaping Tbs fresh rosemary leaves
1. Place sugar, water and rosemary in a pot over heat and stir until sugar dissolves. (This is quick) Allow mixture to cool to room temp. Strain liquid and discard rosemary.
4. Yogurt and Berry Popsicles – Paletas
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey2 cups fresh blackberries, or the berry of your choice
2. Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
3. If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
4. If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.