Summer really is a wonderful thing. We wait all year for it and thankfully it sticks around for a bit. Even living in California I appreciate Summer. After 11 years I have fully acclimated to warmer temperatures. Everyone said it would happen, but I never believed them. Now I do. I’m totally cold when it’s 65 degrees out. If it’s cloudy, forget about it, I’m freezing. It’s honestly a bit embarrassing to even admit, but it’s true. So, Summer in Northern California brings more consistent warmer temperatures with pleasant evenings as well. So with the heat comes the need for a cool, refreshing and (because it’s Summer) fruity anytime treat—popsicles. Nothing says Summer like a melting popsicle dripping down your hand encouraging you to eat it faster. Popsicles are perfect any time of day, a true childhood treat carried into adulthood. Having one makes me feel like a kid again and I’ll hold onto to that feeling as long as I can. They can even be healthful if you choose to go that route. That was not my goal with these popsicles, my focus here was simply tasty and refreshing, but they do fall on the healthier side. I made two kids of popsicles to appeal to both my kids: berry-yogurt and coconut-lime. If only make one flavor, be sure to double the recipe. Note, the amount of popsicles you yield will vary a bit based on the size mold you use.
These recipe do require you purchase a popsicle mold, but trust me, it’s worth it and will potentially keep the kids busy through August. My berry pop utilizes the abundant fresh organic strawberries and raspberries available everywhere right now. Bursting with fruit flavor, they are ideal for popsicle making. To these I added some low-fat vanilla Icelandic skyr, something I am totally obsessed with. Low in sugar, slightly tart in flavor and loaded with protein, this makes for the perfect base to mix the fresh strawberry puree into. The end result is a popsicle with great tart flavor and a nice creamy texture.
For my coconut-lime pop I went lighter and loaded it with tart citrus flavor. Here, I used frozen limeade concentrate with coconut water. Simple and refreshing. This popsicle is guaranteed to cool you off any day, and it is hydrating to boot. Popsicles are actually a great way to get in fluid on those blistery hot sunny days.
The technique for making both of these popsicles is basically the same, though the ingredients differ. Feel free to get creative here. As I mentioned above, you will need to invest in a study popsicle mold. I got mine on Amazon, and it’s great. Making these will take some planning, prep and patience because they need to set overnight. But kids love making them, so it can be a great project!
Berry-Yogurt And Coconut-Lime Popsicles
- For the Berry-Yogurt Popsicles:
- 1 cup fresh strawberries
- 1/2 cup fresh raspberries
- 2 tablespoons sugar
- 1 container vanilla skyr yogurt
- For the Coconut-Lime Popsicles:
- 1 1/2 cups frozen limeade
- 1 cup coconut water
- dash of coconut extract
- Step 1 For the Berry-Yogurt Popsicles: Place the strawberries, raspberries and sugar into a food processor such as a Cusinart fitted with a blade attachment, puree until well blended. Add the yogurt and blend on high till smooth. Pour the fruit-yogurt puree into 5 slots of a 10 slot popsicle mold. Set aside.
- Step 2 For the Coconut-Lime Popsicles: Place the frozen limeade and coconut water into a food processor such as a Cusinart fitted with a blade attachment, blend well. Pour the lime-coconut mixture into the remaining 5 slots.
- Step 3 Place the filled popsicle mold carefully into the freezer and allow to freeze for about 30 minutes.
- Step 4 After 30 minutes insert the popsicle sticks into the mold. Be careful not to push the sticks in all the way, leave about 1 1/2-2 inches sticking out. Place back in the freezer and allow to chill undisturbed for at least 12 hours, or overnight.
- Step 5 To serve, run the whole popsicle mold under warm water to loosen. Gently pull each popsicle from the mold. Serve immediately.