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.
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 remove.
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.
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.
Pineapple Ginger Coconut Popsicles
1 ¼ cup cold coconut cream ¼ cup strong flavored ginger beer such as Bundaberg 2 Tbsp - 4 Tbsp light agave nectar (see note) 3 cup roughly chopped fresh pineapple ¼ cup brown sugar
Place the cold coconut cream, ginger beer, and agave in a bowl and whisk to combine. Set aside. Place the pineapple and brown sugar in a high speed blender and blend until smooth. Starting with the pineapple mixture, pour alternate layers of the pineapple and coconut cream mixtures into 9-2.5 ounce capacity popsicle molds, allowing each layer to freeze for 20-25 minutes before adding the next. Once all the layers are added, insert popsicle sticks. Freeze or 2-3 more hours or until frozen.
Notes: Use 2 tablespoons of agave for a less sweet coconut cream layer, but if you have a major sweet tooth you may want to bump it a notch to 3 or 4 tablespoons.
Mango Chia Popsicles
3 cups mango, chopped (about 2 large mangos) 10 ounces coconut water 1 1/2 tablespoons chia seeds
Place mango and coconut water into blender and blend until smooth. Stir in chia seeds. Pour mixture into 10 - 3 ounce popsicle molds and place a wooden stick into each (or follow the directions of your popsicle mold). Freeze until frozen, at least 6 hours.
Cardamom Plums and Vanilla Bean Paletas
2 cups red plums, chopped 2 Tbsp. lemon juice 2 Tbsp. honey 2 Tbsp water 1/8 tsp. ground cardamom 1 cup plain Greek yogurt 1 tsp. agave syrup or honey 1/2 tsp. pure vanilla extract 1 vanilla bean, seeds scraped and pod discarded (or used to make homemade vanilla extract!)
In a heavy bottom saucepan, combine plums, honey, lemon juice, water, and cardamom. Cook over low heat for 20 minutes or until the plums are very soft. Remove from heat and cool to room temperature. Set aside. In a small bowl, combine Greek yogurt, agave syrup, vanilla extract, and vanilla bean seeds. Stir to combine. Set aside. Transfer the cooled plum mixture to a blender or food processor and puree until very smooth. Using a fine mesh sieve, push the liquid from the plum mixture into a bowl and discard solids. (Note: this step is completely optional. If you like a chunkier purée, by all means, omit this step). Layer spoonfulls of plum into popsicle molds, followed by the yogurt mixture, repeating until the molds are filled. Use a skewer to swirl the two mixtures together. Insert sticks and freeze for at least four hours. Un-mold pops and serve immediately or store in a zip top bag in the freezer with wax paper in between pops.
Grapefruit Lemon Popsicles
1 cup sugar
1 cup water
1 1/4 cup grapefruit juice
1/4 cup lemon juice
16 plastic shot glasses (Warning: Glass shots will crack in the freezer. Only use plastic!)
2. 16 ice pop sticks (You can also use chop sticks and cut them in half)
Cut the grapefruit in half and squeeze the juice into a bowl. Refrain from squeezing out the seeds into the mixture. Repeat this process with the lemon into the same bowl. Using a knife, take out the excess pieces of fruit by scraping the side of the grapefruit and lemon. Set the excess pulp in a separate bowl. Add water and sugar into a pot and boil on high until the sugar has dissolved. Once finished, removed the pot off of the burner. Add the juice into the pot. Once mixed, add in the excess pulp. Pour mixture at the 3/4 mark of the plastic shot glass. Place in the freezer for an hour. Once the mixture is forming into a solid, place the ice pop stick in the middle of the cup. (If the mixture isn't solid enough, wait an additional 15 minutes in order that the sticks will hold in place). Place back in the freezer for an hour. Once the cups are removed from the freezer, take the ice pops out from the cups by squeezing the cup and gently gripping on the stick to remove the ice pop.
Mango Clove Popsicles
1 qt mango juice (high quality) 1/3 cup sugar 1 tbsp lime juice 2 tsps ground cloves
Mix all ingredients together until sugar is dissolved in the juice. Fill each paper cup 2/3 full, and cover each tightly with aluminum foil. Carefully insert a popsicle stick through the center of the foil to the bottom of the cup. (The foil will hold the stick in the center of the popsicle.) Freeze popsicles until firm, about 4 hours. Remove from cups by running briefly under warm water and serve.
Mango Ginger Popsicles
3 mango (medium, chopped) 2 cups greek yogurt 2 tbsps lemon juice 4 tbsps honey 2 tsps ground ginger (depending on your taste)
Combine all ingredients in a blender (or food processor) and process until smooth. Pour the mixture into the popsicle molds. If you used a food processor, you'll find it easiest to transfer the mixture to a large measuring cup, or bowl, with a spout, and then pour into the molds. Freeze at least 3-4 hours. To remove the popsicles, run the molds under hot water for a few seconds.
Maple and Squash Pumpkin Pie Popsicles
Makes 6 molded popsicles * (see note below) 1 medium butternut squash, about 2 pounds 1/2 cup maple syrup 3/4 cup cream 2 tablespoons pumpkin pie spice
To start, peel, cube and roast your squash. We're not going to say exactly how much squash because every squash is different. Pick one that's medium in size and hasn't grown out long. Use just enough oil to coat the squash in the roasting process and allow to cool slightly. Add squash to a medium size bowl and mash with a potato masher. This is great for the kids to do as you really want to grind down the fibers of the squash. (If you want to cheat you can toss it in the food processor and pulse for 10 seconds and then transfer back to the bowl). Add remaining ingredients and continue mash/mixing until thoroughly combined. It's ok if it's still a little chunky. Place mixture in popsicle molds and freeze at least 5 hours. I used plastic wrap thinking it would help my mixture release from the mold and it turned out to be totally unneeded! When firm, run molds under hot water (if needed) and slide out your new tasty desserts.
Raspberry Lime Popsicles
4 cups raspberries 7 tbsps sugar 1/3 cup water 1 tsp lime zest (finely minced) 1 tbsp lime juice
Wash raspberries and lime. Put all ingredients in the bowl of a food processor or blender. Process until smooth. Strain mixture and discard the raspberry seeds. Pour strained mixture into ice pop molds and freeze overnight until firm. If you do not have molds, you can use small yogurt containers, mason jars, or ice cube trays.
Salted Caramel Yogurt Popsicles
3 cups plain or vanilla nonfat Greek yogurt 1/4 cup salted caramel sauce or dulce de leche 1/4 cup addl salted caramel sauce or dulce de leche 1/4 tsp. vanilla or vanilla bean paste
In a small bowl, heat 1/4 C. of the salted caramel in the microwave for 20 seconds, until just warm and runny. Add to the yogurt in a small bowl and combine thoroughly until fully incorporated. Add the vanilla and stir to incorporate. For this step Trader Joe's Salted Caramel Sauce was used. In a separate small bowl, very slightly warm the additional 1/4 caramel sauce or dulce de leche in the microwave. About 5-10 seconds. You want it pliable not runny. Use dulce de leche for this step. Drizzle it over the top of the yogurt and fold it very lightly into it. Two or three turns of the spatula only. Carefully spoon the mixture in to your popsicle molds, filling to the top of each mold. Cover with aluminum foil and freeze for 60 minutes. Insert popsicle sticks in the mold, through the foil and freeze until completely firm. 5-6 hours more. To serve, run the molds carefully under lukewarm water for 1 minute, avoiding getting the tops wet. Slide the popsicles from the mold and devour.
Vanilla, Fig and Sour Cream Popsicles
1 ½ cups milk ½ cup sugar 1 vanilla bean 1 ½ cups sour cream 5 figs
Slice the figs so they are rather thick, like the thickness of two quarters. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour. Divide the sliced figs amongst the molds and fill with the remaining mixture. Place popsicles in the freezer until solid.
Watermelon Whole Fruit Popsicles
3 cups watermelon purée (about 1/4 to 1/2 a watermelon) 1/2 cup fresh blueberries 1/2 cup strawberries (chopped fresh) 1 kiwi (peeled and sliced) 1 peaches (or nectarine, diced small) cherries (handful fresh, pitted and chopped)
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside. Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours. When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.
Apple Pomegranate Popsicles
1 cup almond milk (Vanilla) 1 cup apple cider 1/2 cup pomegranate juice 2 tbsps maple syrup (Real) 1/2 tsp cinnamon
Pour the pomegranate into the Zoku maker (quick pop maker) and let sit 5-6 minutes. Blend the remaining ingredients in a blender till combined. Using a small funnel, pour the apple mixture into the Zoku, on top of the now frozen pomegranate juice. Wait another 5-6 minutes and watch as they freeze in front of your eyes on your countertop.
Blueberry Lemon Popsicles
24 oz of fresh blueberries 1/2 cup of honey Juice from 1 lemon
Combine all the ingredients in a food processor. Puree well. Split the puree among the popsicle molds. Cover the molds with saran wrap, tight. Poke very small holes right in the center and carefully stick some wooden popsicle sticks in the puree. Freeze for 5-6 hours.
Banana Avocado Popsicles
1 banana 1 avocado ½ cup Greek yogurt
In a food processor combine all ingredients and mix until well blended. Place the mixture into popsicle molds of your choice. Freeze for at least 6 hours before removing them from the mold.
Blackberry Peach Colada Popsicles
For the colada layer: 1/2 cup cream of coconut 1 can coconut milk 1 cup simple syrup (equal parts water and sugar brought to a boil and cooled) 1 cup heavy cream 1 1/2 cups fresh pineapple 1 cup coconut flesh or flaked coconut (optional)
For the peach layer:
6 fresh peaches, peeled and sliced or 2-3 cups frozen peach slices 2-3 tablespoons sugar
For the blackberry layer:
2 (12 ounce) containers fresh blackberries or frozen
In a blender or food processor, pulse pineapple and coconut (if using) until desired smoothness. Stir in cream of coconut, coconut milk, simple syrup and heavy cream. Set aside. Pulse peaches with 2-3 tablespoons sugar, remove and do the same for the blackberries keeping all the layers separate. If making popsicles with defined layers, add one flavor to the molds (I like to alternate for variety) and freeze for one hour. Gently add the second layer and put the stick in place and repeat by freezing for another hour. Add the last and final layer and freeze for 3 hours or over night. If you're not concerned with defined layers and like the mingled look add one flavor to the bottom and gently spoon the other layers on either side. One thing to note, the pineapple coconut layer is thinner therefore lighter than the others so if it's placed on the bottom the other flavors will combine by floating down a bit. Freeze for 1 hour, remove and add the sticks. Return to the freezer and allow to freeze for 3 hours or overnight.
Make the Strawberry Layer by combing strawberries and lemon juice in a blender or mini food processor. Purée until smooth. Set a fine mesh sieve over a medium bowl and strain the mixture, using the back of a spoon to push the purée through the sieve; discard solids. Whisk in yogurt, milk, and sugar until mixture is smooth. Divide strawberry mixture between six (3-ounce) ice pop molds, so that each mold is halfway full. Freeze for 30 to 60 minutes or until firm. Make the Banana Layer by combining all ingredients in clean blender or mini food processor. Purée until smooth. Pour banana mixture on top of strawberry mixture in ice pop molds. Freeze for at least 3 hours or until solid. Unmold popsicles and enjoy!
Honeydew Lime Popsicles
2 cups / 320 g honeydew melon, chopped into chunks 3/4 cup water (see notes) 1/4 cup + 2 tbsp / 90 ml lime juice 1 medium / 135g avocado, skin and pit removed
BLEND: Add all ingredients to a high powered blender and blend on medium-high until smooth. FREEZE: Pour the fruit mixture into popsicle molds. Place in the freezer for an hour, then push a popsicle stick into each popsicle. Return to the freezer and freeze until firmly set, about 4 hours. Run the mold under a little warm water to loosen popsicles from the mold. Notes
The amount of water you will need depends on the size of the avocado you use. Mine was large enough to make the fruit mixture too thick to pour into molds, which is why I added it. If you use a smaller avocado, you'll need less water.
Minty Watermlon Lime Popsicles
2 cups 1-inch cubed watermelon 2 tbsp fresh-squeezed lime juice 6 mint leaves, chopped *Optional: sweetener added to taste.
Blend all ingredients together in a blender. Pour mixture into mold and insert stick. Freeze until solid. Run warm water over mold to release popsicle. Notes: This is a delicious and nutritious gourmet fruit pop! I used 2 oz. shot glasses for these popsicles. To get the stick to stand up without a mold, I covered the glass with foil and stuck the stick in the middle before freezing. I didn’t sweeten these and don’t think they need it, but if you want a sweeter flavor you can add your sweetener of choice to taste!
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown. Keep a close eye on the coconut, it will toast quickly… usually within 3 to 5 minutes. Remove from the oven and place coconut in a small bowl to cool. Place strawberries on the baking sheet and drizzle with olive oil. Place in the oven to roast until fragrant and soft, about 18 to 20 minutes. Remove from the oven and add the strawberries to the bowl of a food processor fitted with a blade attachment. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth. In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract. Stir the toasted coconut into the milk mixture. Dollop a spoonful of strawberry into the bottom of each popsicle mold. Start by filling 10 molds in case you don’t have enough to fill 12 molds. Stir coconut milk and add to the popsicle milk, filling 2/3 full. Spoon more strawberry into each mold and top with remaining milk. Add popsicle mold lid and place sticks inside. Freeze for at least 6 hours before serving.