Now that the hard part is over let's make popsicles! With the beer and wines that were previously chosen you can choose to make popsicles from lemons, raspberries, strawberries, mangoes, peaches, coconuts, peaches and cherries. You may think that it'll just be easier to head to the nearest supermarket and pick up some popsicles but don't do that! Homemade is so much better! Not to mention all the fun and unique combinations that you can create! Here are a few great recipes to get you started that use almost all the fruits listed previously in part I and part II.
Makes six standard size pops
2 cups fresh or frozen mangoes
1 16 oz coconut milk
½ cup sugar
½ cup water
Make the simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil
and then lower heat to simmer, stirring occasionally until the sugar has completely dissolved.
Set aside to cool.
Using a blender or Cuisinart, purée the mango, coconut milk, and 1/3 cup of the simple
syrup until combined but slightly chunky. Pour the mixture into popsicle molds.
Place molds in the freezer for one hour. After 1 hour, place the popsicle sticks into the
molds. Put back in the freezer and leave for an additional 4 hours until completely frozen.
To release pops, run holders under hot water for 30-60 seconds, then pull gently to
4 oz cream cheese(low fat will work)
¾ cup plain Greek yogurt
1 tsp vanilla
1 tbsp lemon juice
A pinch salt
¼ cup + 2 tbsp honey, divided, plus 2 tbsp extra for the cheesecake mixture if sweeter popsicles are desired
1 cup fresh raspberries(or frozen and thawed)
For the graham cracker crust:
⅓ cup graham cracker crumbs
1 tbsp butter
For the chocolate coating:
Magic Shell Chocolate
In a bowl beat the cream cheese until softened. Slowly add one spoonful of yogurt at a time until combined to ensure it will be smooth. To the cream cheese yogurt mixture add the vanilla, lemon juice, salt and ¼ C honey. Mix well and set aside.
For the raspberries, gently mash with a fork. If using previously frozen berries, drain the excess juice off the berries and mash. Stir in the 2 tbsp of honey then swirl the sweetened raspberries into the “cheesecake” mixture. Fill popsicles molds.
For the graham cracker crust simply stir together the graham cracker crumbs with 1 tbsp melted butter. When fully combined add one large spoonful to each popsicle and press down gently. Place the sticks in the popsicles and freeze until completely solid.
Melt the Magic Shell Chocolate until smooth and let sit until room temperature. Remove popsicles from the freezer and immediately dip in the chocolate. Hold the popsicle for a minute or two until the chocolate hardens then set down or return to the freezer while dipping the rest until ready to serve.
150g fresh strawberries, tops removed
2 ripe peaches
10 large mint leaves
3 tablespoons sugar syrup
1 1/2 cups cold water
Place strawberries, 1 tablespoon of the sugar syrup and 1/2 cup water in the body of a blender and blend until the mixture is completely smooth. Pour into an ice pop mold filling each cavity up by 1/3. Add ice pop sticks to the mold and place in your freezer for 10 to 15 minutes until the strawberry layer has started to solidify.
Cut the peaches in half and remove the stones, then roughly slice into wedges. Place the peaches, mint, remaining sugar syrup (2 tbs) and remaining water (1 cup) into the cleaned blender and blend until the second mixture is completely smooth. Add the peach mixture to the top of the strawberry layer and return to the freezer until frozen solid.
*To make sugar syrup, combine equal amounts of sugar and water in a saucepan and heat while stirring until sugar has melted completely. Set aside to cool completely.
¾ cup freshly juiced organic lemon
1 ¾ cup water
5 ½ heaping Tablespoons raw honey
1 drop lavender essential oil
1 drops lemon essential oil
Pour all ingredients into a blender. Mix well and pour into popsicle molds. Freeze until solid through.
Don't these popsicle recipes sound utterly amazing? Thought so! If you like these just click through the list for even more popsicle recipes to enjoy this Labor Day! Thanks so much to Jessica Bailey, Evite party stylist for this wonderful idea! To go back to beginning of the series click here for part I and here for part II.