Doing Ice Pops the Right Way: 3 Cool Recipes

Even though ice pops, popsicles, can be a delicious homemade treat any time of year, they are certainly best served in the heat of summer; it is still summer! I am going to squeeze as much sunlight out of these last summer days as I can and that means summer activity, summer buys, and summer fun.

Luckily, I was able to review a new book out which has some super good recipes for homemade ice pops: 200 Best Ice Pop Recipes. Check out these 3 amazingly cool ice pop recipes and tell me which is your favorite!

The Best Ice Pop Recipes: Coconut Ice Pop

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Coconut Ice Pops
Yields 6
Coconut milk — the juice extracted from grated mature coconut flesh mixed with water — has a natural affinity with palm sugar, which is made from the sweet sap of various palm trees. These two ingredients are all you need to make a perfect tropical ice pop.
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Ingredients
  1. 1⁄2 cup palm sugar (see Tips) 125 mL
  2. 3 tbsp water 45 mL
  3. 2 cups coconut milk (see Tips) 500 mL
Instructions
  1. 1. In a saucepan over medium-low heat, melt sugar in water, stirring until smooth. Stir in coconut milk; increase heat to high and bring to a boil, stirring. Reduce heat to medium-low and simmer for 1 minute. Set aside to cool.
  2. 2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Notes
  1. Tips: Palm sugar is used extensively in Asian cooking and is generally available at Asian markets. It is usually sold in solid tablets or cakes measuring about 1⁄4 cup (60 mL) each; chop or grate the cakes into loose sugar before measuring. “Coconut sugar,” which is palm sugar made from coconut sap, is sold in granulated form at bulk and natural foods stores.
  2. You can substitute an equal quantity of light brown (golden yellow) sugar or raw cane sugar for the palm sugar.
Almost All The Truth http://www.almostallthetruth.com/
The Best Ice Pop Recipes: Margarita Ice Pop

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Margarita Ice Pops
Yields 6
This frozen Margarita is a true classic.
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Ingredients
  1. 11⁄3 cups water 325 mL
  2. 1⁄4 cup granulated sugar 60 mL
  3. 2 strips (each 1⁄2 by 2 inches/1 by 5 cm) lime zest
  4. Pinch of salt
  5. 2⁄3 cup freshly squeezed lime juice 150 mL
  6. 3 tbsp gold or white tequila 45 mL
  7. 11⁄2 tbsp orange liqueur, such as 22 mL
 Cointreau or Triple Sec
Instructions
  1. 1. In a small saucepan, combine water, sugar, lime zest and salt. Bring to a boil, reduce heat and simmer for 2 minutes. Pour into a measuring cup and set aside to cool. Discard lime zest. Stir in lime juice, tequila and liqueur.
  2. 2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours or preferably overnight. If you are using an ice pop kit, follow the manufacturer’s instructions.
Notes
  1. Tip: Always use freshly squeezed lemon juice or lime juice in your ice pops; bottled just doesn’t compare.
Almost All The Truth http://www.almostallthetruth.com/
The Best Ice Pop Recipes: Strawberry Lassi Ice Pop

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

 

Strawberry Lassi Ice Pops
Serves 8
Honey and a touch of black pepper flavor these lassi-inspired ice pops.
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Ingredients
  1. 2 cups halved hulled strawberries 
or frozen whole strawberries, thawed 500 mL
  2. 1 cup plain yogurt (see Tips) 250 mL
  3. 1⁄3 cup milk 75 mL
  4. 1⁄4 cup liquid honey (see Tips) 60 mL
  5. Pinch freshly ground black pepper
Instructions
  1. 1. In blender at medium speed, purée strawberries, yogurt, milk, honey and pepper.
  2. 2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Notes
  1. Tips: It is preferable to use at least 2% yogurt or yogurt with a higher fat content for this ice pop. Greek-style or drained (thickened) yogurt also produces a good result. Non-fat or 1% yogurt can be used but will produce an icy rather than creamy result.
  2. Use a light-flavored floral honey such as wildflower, orange blossom, acacia or clover.
Almost All The Truth http://www.almostallthetruth.com/
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Doing Ice Pops the Right Way: 3 Cool Recipes — 5 Comments

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