Popsicles are a cool, refreshing summertime treat. And now that school is out, making homemade popsicles are a great activity to keep your kids occupied. Since we live in an instant gratification society, these homemade popsicle recipes are meant to be made with the Zoku Quick Pop Maker, available at Williams-Sonoma, but any old popsicle mould will do.
If you need to get your caffeine fix and cool down, this popsicle will hit the spot. Before you begin, place the Zoku Pops Maker in the freezer for 48 hours.
- 1 1/3 cups 2% milk
- 2 Tbs. instant espresso powder
- 1/4 cup sugar
- 1/3 cup heavy cream
To make the coffee base, in a saucepan over low heat, warm the milk (do not boil). Whisk in the espresso powder and sugar until dissolved. Remove from the heat and let cool slightly (about 10 minutes). Stir in the cream. Refrigerate until cool, stirring occasionally to prevent a skin from forming.
To assemble the pops, insert sticks into the pop maker moulds and pour in the cooled coffee base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat to make the remaining pops. Makes 6 pops.Adapted from Quick Pops, by Jackie Zorovich & Kristina Sacci (Zoku, 2010)
Pink Mojito Pops
Popsicles may bring out the kid in you, but you’ll feel sophisticated while savouring this cocktail-inspired frozen treat. This recipe contains alcohol so enjoy responsibly
- 2/3 cup water
- 3 Tbs. sugar
- 7 fresh mint leaves
- 1 cup plus 2 Tbs. pure pink grapefruit juice (store-bought or about 2 grapefruits, juiced)
To make the mint syrup; in a small saucepan over medium-low heat, combine the water, sugar and mint leaves. Bring to a simmer, cover, reduce the heat to low and continue to simmer for about 5 minutes. Remove from the heat. Using a fine-mesh sieve, strain the mixture into a bowl. Refrigerate until cool. To make the pop base, stir together the cooled mint syrup and the grapefruit juice.
To assemble the pops, insert sticks into the pop maker moulds and pour in the pop base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat to make the remaining pops. Makes 6 pops. Pop Tip: When juicing grapefruit, remove as much of the rind and the inner white pith as possible to prevent bitter-tasting juice.Adapted from Quick Pops, by Jackie Zorovich & Kristina Sacci (Zoku, 2010)
Watermelon Ice Pops
If your kids love to get creative this recipe is sure to be a favourite. It’s perfect for picnics, days at the beach or just hanging out at home. If you don’t have all the ingredients, use your imagination to create your desired look. Or, keep it simple by trying this recipe from Williams-Sonoma Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).
- 1 cup watermelon
- 1 tablespoon water
- 1 teaspoon Hawaiian Shaved Ice watermelon syrup
- 1/4 cup prepared lemonade
- green food colouring
- Chopped dark chocolate or chocolate chips
Puree watermelon, water, and watermelon syrup in a blender. Transfer to a container with a spout, such as a measuring cup. Mix lemonade with green food colouring.
Stir some watermelon mixture into the chocolate chips (this will help them stick to the inside of the mould and not all sink to the bottom). Place about 5 chocolate chips against each inside wall of the popsicle mould cavities using the plastic pop stick to help press them in place. Insert pop sticks in place and pour 3 tablespoons watermelon mixture into each mold; freeze completely. When frozen, add green lemonade mixture into each mold to the fill line. Allow pops to freeze until solid.
When frozen, remove pops from the moulds and enjoy! Or place the pops in plastic bags to put back into the freezer and eat later. Run the molds under warm water for 30 seconds to release the pops. Eat the pops right away! Makes 8 pops.Recipe by Jane Benedict