Cooling down with homemade popsicles
It’s summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.
Air conditioning won’t help, and neither will a dip in a pool. Those cool you from the outside in, and you are so overheated you can only find sweet relief from the inside out. You need a Popsicle.
You can buy them at the store—that’s Popsicle with a capital P—and they are perfectly fine and you know exactly what you are getting. Or you can make a popsicle—with a lower-case p—yourself and have something really exciting.
They are easy to make, and fast; after all, all you’re doing is freezing some juice and sliding a stick into it. And when you make them yourself, you can add some yogurt or milk to give them an extra flavor boost.
They are also inexpensive, although that depends on the kind of mold you use. You can get popsicle molds from a dollar store for a buck, or you can pick them up at one of those fancy Sur La Sonoma places for about 15 times that. And your results will be every bit as good if you just use paper cups, which are practically free.
I got perhaps more ambitious than I should and decided to make nine different types of popsicles. That’s the problem with popsicles— all just so incredibly tempting.
Perhaps the most beautiful version was the Orange Strawberry Sunrise, which looked like one of those old tequila sunrise drinks; bright orange on top slowly deepening to a rich red on the bottom. The taste is pure, too, with orange juice turning satisfyingly into a wonderful strawberry.
Strawberry, as it turns out, is a terrific flavor for popsicles. I used it in three of my varieties, including Roasted Strawberries and Cream popsicles. Roasting the strawbern
ries first draws out depths of flavor that are unsuspected when you eat them raw, especially whey they are first given a light drizzling of balsamic vinegar.
Of course, nothing goes better with strawberries than cream, and you can certainly use cream with this recipe if you like, or coconut milk if you want to make it vegan. But I decided to cut my calories and simply use whole milk.
Just as attractive and flavorful were Chocolate-Covered Strawberry popsicles. The popsicle part could not be easier to make; you simply blend together a lot of strawberries with a little water. Once they are is frozen, you dip them into a chocolate sauce that hardens when it touches ice cream or, as it turns out, a popsicle.
That Magic Shell type topping is also simple to make. You just melt together some chocolate and a bit of refined coconut oil, which you can find in the baking aisle of any large grocery store. The only thing you have to remember about it is that, because it hardens when it gets cold, you cannot store it in the refrigerator. But you can keep it at room temperature in an airtight container for a few days.
I also used the topping with a mint-flavored popsicle made with chocolate chips and Greek yogurt. The mint flavor came from mint extract, and the lovely green color from food coloring. The recipe says the chocolate topping is optional, but chocolate is such a natural accompaniment to mint that you’ll want to do it.
The most refreshing variety I made would have to be the Minty Watermelon popsicles. Just the very thought of watermelon juice is refreshing, especially when you add fresh mint leaves to the puree.
Similarly, cantaloupe popsicles are a frozen version of a spectacularly refreshing drink I have been making for decades, ever since discovering it in the desert on a day when the temperature had to be above 115 degrees. I love to make a smoothie out of just cantaloupe, a sprinkling of sugar and milk. It’s divine.
Now freeze it, and you have a cantaloupe popsicle. I found a recipe for it that calls for heavy cream, but I just used whole milk again.
And while we are contemplating perfection, here is an idea that is also as great as it can be: root beer floats. Incredible, right? So try it frozen on a stick. I promise it tastes exactly like a root beer float, only colder.
Perhaps the fruitiest version I made was Pineapple Orange Banana popsicles, based on the classic fruit salad combination. They only take a few minutes to make, though, like all popsicles, require several hours to freeze.
You can’t go wrong with any combination of pineapple, orange and banana, but I would have been even happier if the oranges I had used had more juice in them.
Finally, I am including a recipe for a generic fruit-and-yogurt popsicle. You can either swirl the fruit part and the yogurt part, as I did with the Roasted Strawberries and Cream popsicle, or you can blend the two together, which is what I did with a blueberry yogurt popsicle.
I used frozen blueberries and vanilla yogurt, which turned out a bit more purple than I had expected. But the flavor was grand, with a strong taste of blueberry.
On a hot summer day, could anything be better?
PINEAPPLE ORANGE BANANA POPSICLES
Yield: 10 servings
2 cups fresh chopped pineapple 3 bananas, peeled
2 navel (seedless) oranges, peeled
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 65 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 17 g carbohydrate; 11 g sugar; 2 g fiber; 1 mg sodium; 21 mg calcium
Recipe by gimmesomeoven.com
MINTY WATERMELON POPSICLES
Yield: 8 servings
3 cups watermelon pieces, divided
1 tablespoon fresh mint leaves 1 1/2 cups coconut water, see note
2 tablespoons lime juice 1 tablespoon honey
Note: Coconut water can be found in the international aisle of some grocery stores.
1. Cut 1/2 cup of watermelon into 1/4-inch pieces, and divide evenly among the popsicle molds. In a blender, puree the remaining 2 1/2 cups of the watermelon pieces, mint, coconut water, lime juice and honey. Pour mixture evenly into the molds.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 43 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 11 g carbohydrate; 9 g sugar; 1g fiber; 45 mg sodium; 15 mg calcium
Recipe from jessicagavin.com
CHOCOLATE CHIP MINT GREEK YOGURT POPS
Yield: 6 servings
1 cup low-fat or no-fat vanilla Greek yogurt
1/2 cups milk
1 teaspoon vanilla extract
3/4 teaspoon mint or peppermint extract
2 tablespoons granulated sugar 1 to 2 drops green food coloring, optional
1/2 cup mini chocolate chips 1/4 cup chocolate chips for chocolate coating, optional
1/2 tablespoon refined coconut oil for chocolate coating, optional
1. In a mixing bowl, whisk together the yogurt, milk, vanilla, mint extract and sugar. Add green food coloring, if desired, and whisk until thoroughly blended. Pour the mixture into popsicle molds. Sprinkle the tops with mini chocolate chips.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen.
3. If you’d like a chocolate shell, microwave the chocolate chips and coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature—do not place in the refrigerator. Store covered at room temperature.
4. Run molds under hot water for a few seconds to remove popsicles. If desired, drizzle chocolate coating over popsicles; the coating will harden.
Per serving: 218 calories; 5 g fat; 7 g saturated fat; 4 mg cholesterol; 5 g protein; 28 g carbohydrate; 25 g sugar; 2 g fiber; 28 mg sodium; 73 mg calcium
Nutrition analysis used low-fat vanilla Greek yogurt and whole milk.
Adapted from a recipe in countrycleaver.com
ROOT BEER FLOAT POPSICLES
Yield: 6 servings
12 ounces root beer
1 1/2 cups vanilla ice cream
1. Pour a small amount of root beer into each mold. Evenly distribute the ice cream between the molds. Pour root beer into molds in small amounts, allowing the foam to die back before pouring more to fill molds to the top.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 94 calories; 4 g fat; 2 g saturated fat; 15 mg cholesterol; 1 g protein; 14 g carbohydrate; 14 g sugar; no fiber; 35 mg sodium; 46 mg calcium
Recipe from boulderlocavore.com
ROASTED STRAWBERRIES AND CREAM POPSICLES
Yield: 6 servings
1 pound strawberries, stems removed and sliced in half
2 to 3 tablespoons balsamic vinegar, optional
1/2 cup pure maple syrup or honey, divided
1 1/2 cups whole milk, half-andhalf, light cream, heavy cream or coconut milk
1 teaspoon vanilla extract Small pinch salt
1. Preheat oven to 375 degrees. Arrange the strawberry halves in an even layer on a baking sheet lined with parchment paper. Drizzle lightly with balsamic vinegar, if using. Roast until the strawberries are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room temperature.
2. Add the roasted strawberries, their juice and 1/4 cup of the maple syrup to a food processor or blender, and pulse a few times to combine. The mixture should still be a bit chunky, with small bites of fruit throughout.
3. In a separate bowl or measuring cup, whisk together the milk and the remaining 1/4 cup maple syrup. Stir in the vanilla and salt.
4. For blended popsicles: Add the cream mixture to the food processor blender and pulse until just combined.
5. For layered or swirled popsicles: Spoon a tablespoon or two of the strawberry mixture into the bottom of each popsicle mold. Top with a bit of cream, and continue layering until all the molds are evenly filled (it may help to let the strawberry mixture slide down the side of the mold, which will allow it to stay in place).
6. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 4 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 137 calories; 2 g fat; 1 g saturated fat; 6 mg cholesterol; 2 g protein; 27 g carbohydrate; 26 g sugar; 1 g fiber; 58 mg sodium; 109 mg calcium
Nutrition analysis used whole milk.
Adapted from stylemepretty.com
CANTALOUPE POPSICLES
Yield: 6 servings
1/2 cantaloupe, seeded, peeled and diced
1/3 cup whole milk, light cream or heavy cream
2 tablespoons or more superfine sugar, see note
Note: To make superfine sugar, place granulated sugar in a blender and process on high for 10 to 15 seconds, until powdery.
1. Combine cantaloupe, milk and sugar in a blender, and blend until smooth. Scoop mixture evenly into popsicle molds.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 4 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 35 calories; 1g fat; no saturated fat; 1 mg cholesterol; 1 g protein; 7 g carbohydrate; 7 g sugar; no fiber; 13 mg sodium; 20 mg calcium
Nutrition analysis used whole milk.
Recipe by imperialsugar.com
ORANGE STRAWBERRY SUNRISE POPSICLES
Yield: 10 servings
1 cup strawberries, fresh or frozen
3/4 cup water
2 tablespoons maple syrup 2 cups freshly squeezed orange juice (from 4 to 6 oranges)
1. Put strawberries, water and maple syrup into a blender and blend on high until smooth.
2. Pour orange juice evenly into each popsicle mold, about 1/2 to 3/4 full. Spoon the strawberry mixture into each mold, If desired, spoon just a little strawberry mixture in at first, blend it just with the top of the orange juice to give the popsicle a gradient look, and then carefully spoon in the rest of the strawberry mixture.
3. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 12 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 37 calories; no fat; no saturated fat; no cholesterol; no protein; 9 g carbohydrate; 8 g sugar; no fiber; 1 mg sodium; 12 mg calcium
Recipe from thehealthfulideas.com
FRUIT ‘N’ YOGURT POPS
Yield: 10 servings
1 pound fresh or frozen fruit, such as blueberries
2 tablespoons granulated sugar (may only be needed if using fresh fruit)
2 cups vanilla yogurt
1. Using a food processor, puree the fruit (and sugar if using fresh or unsweetened frozen fruit) until smooth.
2. For blended popsicles: Stir yogurt into puree and stir until thoroughly blended; pour into popsicle molds.
3. For swirled popsicles: Put puree into one resealable bag and yogurt into another, and snip off a corner from each. Alternately squeeze the yogurt and puree into the molds to create swirls.
4. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze overnight until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 79 calories; 42 g fat; 22 g saturated fat; 88 mg cholesterol; 3 g protein; 16 g carbohydrate; 14 g sugar; 1 g fiber; 33 mg sodium; 137 mg calcium
Nutrition analysis used frozen unsweetened blueberries and included granulated sugar
Adapted from womansday.com
CHOCOLATE-COVERED STRAWBERRY POPSICLES
Yield: 6 servings
2 1/2 cups fresh whole strawberries
1/3 cup cold water
2 cups semisweet chocolate chips
1/4 cup refined coconut oil
1. Blend the strawberries and water together. Pour into popsicle molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 4 hours until fully frozen.
2. Microwave the chocolate chips and coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature—do not place in the refrigerator. Store covered at room temperature.
3. Run molds under hot water for a few seconds to remove popsicles. Dip into chocolate coating; the coating will harden.
Per serving: 366 calories; 26 g fat; 18 g saturated fat; no cholesterol; 3 g protein; 40 g carbohydrate; 33 g sugar; 5 g fiber; 7 mg sodium; 28 mg calcium
Adapted from chocolateandcarrots.com
SMART SHOPPER
Dear Heloise: A word to the wise: Don’t buy convenience foods. Why? They usually are high in fat, sugar and salt. Often they’re over-packaged, so you’ll be adding to our landfill problems. If time is an issue, then prepare meals in advance and freeze them.—Grace K., Duxbury, Vt.
GRILLED VEGETABLES
Dear Heloise: About two weeks ago, I had some grilled veggies at a friend’s home and loved them. I’d like to try it, but don’t know how long they should be cooked, or which vegetables I should grill. Can you help me with this one?— Margo L., Greenwood, S.C.
Margo, here are a few hints to help you get started on your summer grilling:
Bell peppers: Cut into quarters, remove the seeds and grill, with the skin side down, about 12-15 minutes over the heat.
Corn on the cob: Soak the corn in the husks in cold water for 30 minutes. Peel back the husks, but do not remove. Do remove the corn silk. Pull the husks back over the cobs and cook about 15 minutes.
Mushrooms: Cut the stems level with the caps. Brush with olive oil, both sides, and cook until tender, about 2 minutes.
Potatoes: Baking or new potatoes are best for the grill. Slice between 1/4 and 1/2 inch thick. Place the slices on foil squares, and dot with butter or drops of olive oil. Sprinkle with salt and pepper and herbs such as chives, parsley and rosemary. Wrap in foil and cook on the grill until tender.
—Heloise
WINE BOUQUET
Dear Heloise: What do people mean when they speak of a wine’s “bouquet.”— Lillian B., Pine Bluff, Ark.
Lillian, about 80 percent of our sense of taste is based on our sense of smell. The aroma—or the bouquet, as it’s called—of the wine tells you a lot about its quality. Generally, young wines have a fruity smell, while older wines have a more refined, subtle character. A “prickly” sensation in the nose after smelling the wine means excessive sulfur dioxide.— Heloise
CHAMPAGNE
Dear Heloise: What is a magnum and a jeroboam of champagne?—Dale G., Decatur, Ill.
Dale, a magnum is 2 quarts, which usually fills 10 glasses. A jeroboam of champagne is 4 quarts, which fills about 20 glasses.—Heloise