TIPS FOR MAKING ICE POPS

• Puree the heck out of the ingredients or you’ll end up with a chunky ice pop. If you’re using fruit with small seeds, strain it after it is pureed in the blender.

• Cold liquids freeze quicker, so always start with a chilled mixture. That includes bringing syrups to room temperature.

• When making ice pops with separate layers, be sure to freeze each layer until it’s set or it will bleed into the next.

• When filling, always leave about a quarter inch at the top of the mold to allow for expansion during freezing. Remember to wipe excess liquid from the top of the mold as frozen residue can complicate the unmolding process.

• To unmold a frozen pop without pulling out the stick, turn warm water on the outside of the mold for 10 to 15 seconds, or until you feel the pop begin to release. Or, use a towel dampened in warm water.

• Ice pop molds with built-in stick holders take the worry out of positioning the stick. But if you’re going old school with a Dixie cup and wooden stick, freeze the pop until it’s partially frozen (about an hour) so the stick will stand up on its own. Then, return the pops to the freezer until it’s completely frozen.

• The back of the freezer is the coldest, so that’s where the molds should go. Freezing times will vary but it generally takes at least four hours.

• When well wrapped in sealable plastic bags or airtight plastic containers, ice pops will last in the freezer for about a month.