How to summer: Five steps to successful ice pops

“Few summer treats are as iconic as the ice pop,” said Becky Krystal in The Washington Post. And unlike ice cream, which generally requires patience and precision, ice pops are easy. All you need for equipment are some plastic molds, or even just some paper cups and wooden popsicle sticks. Pour in something sweet and “chances are you’ll end up with something enjoyable.” Still, anyone could use a few tips on optimizing texture and flavor.

Go all in on fruit Puree ripe fruit for the best flavor, and figure you’ll need two parts fruit for each part of water, milk, or other liquid. Choose fruit that’s in season, and don’t miss the opportunity to use up blemished or overripe fruit, which is high in natural sugars. Strain out seeds and fibers for improved texture.

Use a sweetener A sweetener is essential both because fruit juices taste less sweet when frozen and because sugar softens the ice pop’s texture (thought too much sugar will keep the pop from solidifying). Ice-pop connoisseurs often prefer a simple syrup to granulated sugar, and you can also use honey, corn syrup, agave nectar, or jam.

Dairy adds richness A little yogurt, milk, or cream gives ice pops a smoothie-like richness. You can also make pops from pudding.

Play with flavors A tablespoon of lemon or lime juice can contrast with the sweetness or heighten the fruit taste, and though too much alcohol will prevent freezing, a touch of liqueur can also deepen the flavors.

Set things right When pouring liquid into a mold, leave space on top for the pop to expand. If you’re using cups, let the pops start to freeze before adding the sticks.