Why buy Popsicles at the store this summer when you can make healthier ones at home?
Honey makes for a less-processed summer treat that is healthier but tastes just as sweet
Multicoloured Popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colourings — and their lacklustre flavour leaves something to be desired.
To make an ultra-flavourful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries.
We settled on honey as our sweetener since it tasted great paired with the berries and wouldn’t mar the bright colours we were after.
We made a vibrant red raspberry purée for one layer; a blueberry purée made for a beautifully contrasting purple layer. For the middle layer, we aimed for a clean-looking white to make the red and purple stand out.
We tested several bases, including buttermilk, cream and lemon.
Tasters felt the buttermilk’s tang distracted from the clean fruit flavours of the other layers, while lemon alone was too tart even when tempered by the honey.
In the end, using a little bit of cream along with the lemon juice created the perfect balance of flavour and texture. A small amount of water in each layer ensured that the popsicles froze solid.
For clean, well-defined stripes, let each layer freeze completely before adding the next one, and be careful not to spill the mixture onto the sides of the Popsicle moulds when pouring.
This recipe was developed using three-ounce Popsicle moulds.