7 Favorite Popsicle Recipes
Give in to decadence with these irresistible desserts worthy of special occasions or just a treat.
Nectarine Creamsicles with Rose Water
Yield: Makes 8 or 9
Total: 1 Hour, 30 Minutes
Ingredients
1 1/2 pounds soft-ripe yellow nectarines or peeled peaches
1/2 cup plus 2 tsp. sugar
2 teaspoons lemon juice
2 teaspoons rose water
1/3 cup whipping cream
1/4 teaspoon vanilla extract
Preparation
1. Pit fruit, cut into chunks, and put in a large saucepan with 1/2 cup sugar and the lemon juice. Cover, bring to a boil, then reduce heat and simmer until pulp mashes easily with a spoon, 5 to 8 minutes.
2. Transfer fruit with a slotted spoon to a food processor. Whirl until only tiny pieces of skin remain. Return to liquid in pan, stir in rose water, and chill in a bowl of ice water until very cold, stirring occasionally.
3. Pour mixture into a 9- by 13-in. pan, cover, and freeze until it's firm but still shows a fingerprint when pressed, about 2 1/2 hours.
4. Beat cream, remaining 2 tsp. sugar, and the vanilla with a mixer in a medium bowl until thick. Stir frozen mixture to soften slightly, then fold in cream with a few strokes to leave big white streaks. Spoon mixture into 8 or 9 popsicle molds (1/3-cup size) and push a popsicle stick into each.
5. Freeze creamsicles, covered, until firm, at least 6 1/2 hours. To remove, dip molds in a bowl of warm water about 10 seconds, then gently squeeze pops to loosen.
Make ahead: Up to 2 weeks.
Note: Nutritional analysis is per creamsicle.
Stone fruit recipes
Nutritional Information
Amount per serving
Calories: 108
Calories from fat: 29%
Protein: 0.9g
Fat: 3.5g
Saturated fat: 2g
Carbohydrate: 20g
Fiber: 1.2g
Sodium: 3.5mg
Cholesterol: 12mg
Triple-decker Citrus Popsicles
The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard uses the farm's Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles--but you can use any combination of citrus.
Ingredients
1 cup freshly squeezed blood orange juice (from 2 to 3 blood oranges)
1 cup freshly squeezed tangerine juice (from 3 to 4 large tangerines)
1 cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit)
About 1/4 to 1/2 cup superfine sugar
1 to 2 tbsp. fresh lemon juice
Preparation
1. Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.
2. Fill each of 8 popsicle molds 1/3 full with blood orange juice and freeze, making sure they're level and upright, until firm to the touch, about 45 minutes.
3. Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes.
4. Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight.
5. To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.
Note: Nutritional analysis is per popsicle.
Recipe Time
Prep Time: 30 Minutes
Freeze: 4 Hours, 15 Minutes
Nutritional Information
Amount per serving
Calories: 77
Calories from fat: 2%
Protein: 0.5g
Fat: 0.2g
Saturated fat: 0.0g
Carbohydrate: 19g
Fiber: 0.1g
Sodium: 1.5mg
Cholesterol: 0.0mg
Triple-Berry Popsicles
We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here.
Ingredients
2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
Preparation
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.
Note: Nutritional analysis is per popsicle.
Notes: Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don't have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.
Nutritional Information
Amount per serving
Calories: 44
Calories from fat: 4%
Protein: 0.3g
Fat: 0.2g
Saturated fat: 0.0g
Carbohydrate: 11g
Fiber: 1.3g
Sodium: 6.4mg
Cholesterol: 0.0mg
Margarita "Poptails"
Who says popsicles are only for kids? Serve these at your next party and watch your guests' eyes light up.
Yield: Makes 6
Total: 5 Hours, 40 Minutes
Ingredients
3/4 cup sugar
Finely shredded zest of 1 lime (use a box grater)
1/2 cup lime juice
1/4 cup orange juice
1/4 cup lemon juice
3 tablespoons silver tequila
12 orange segments
Preparation
1. Combine 1 cup water, the sugar, and lime zest in a small saucepan over high heat and bring to a boil. Let cool, then add lime, orange, and lemon juices and tequila.
2. Divide orange segments among 6 popsicle molds, each about 1/3-cup size. Fill molds with tequila mixture and freeze until solid, at least 5 hours or overnight.
Note: Nutritional analysis is per poptail.
Nutritional Information
Amount per serving
Calories: 142
Calories from fat: 0.5%
Protein: 0.5g
Fat: 0.1g
Saturated fat: 0.0g
Carbohydrate: 32g
Fiber: 0.9g
Sodium: 1mg
Cholesterol: 0.0mg
Mexican Paletas
From strawberry to cucumber-chili, the flavor options are endless for these frozen Mexican desserts.
Yield: Makes 6 paletas
Ingredients
1 cup milk
3/4 cup smoothly mashed ripe banana
1 teaspoon vanilla
1/4 cup sugar
Preparation
1. Pour paletas mixture (choices follow) equally into 6 juice bar molds (see notes). Attach covers. Insert sticks, leaving 1 1/2 to 2 inches of each exposed. Freeze paletas upright until firm, at least 3 hours or up to 2 weeks.
2. Hold each mold up to the rim under warm running water just until paletas are released from sides of molds, 5 to 15 seconds. Remove covers and pull out paletas.
Banana paletas. In a 2-cup glass measure, combine 1 cup milk, 3/4 cup smoothly mashed ripe banana, 1 teaspoon vanilla, and 1/4 cup sugar; stir until sugar is dissolved (mixture is no longer grainy to taste). Per paleta: 85 cal., 16% (14 cal.) from fat; 1.6 g protein; 1.5 g fat (0.9 g sat.); 17 g carbo (0.5 g fiber); 20 mg sodium; 5.7 mg chol.
Blackberry paletas. In a blender, whirl 2 1/2 cups rinsed, drained blackberries until smooth. Push through a strainer into a 2-cup glass measure; discard residue. Add 1 cup milk and 6 tablespoons sugar to berry purée; stir until sugar is dissolved. Per paleta: 104 cal., 13% (14 cal.) from fat; 1.8 g protein; 1.6 g fat (0.8 g sat.); 22 g carbo (0 g fiber); 20 mg sodium; 5.7 mg chol.
Cucumber-chili paletas. In a blender, combine 3 cups 1-inch chunks peeled, seeded cucumber (1 1/2 lb.); 2/3 cup sugar; 1/3 cup lemon juice; and 1 rinsed, stemmed jalapeño chili (1 to 1 1/2 oz.; remove seeds and veins for less heat). Whirl until smooth. Push mixture through a fine strainer set over a 2-cup glass measure; discard residue. Per paleta: 100 cal., 0.9% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 26 g carbo (0.4 g fiber); 7.5 mg sodium; 0 mg chol.
Mango paletas. In a blender, combine 2 1/2 cups 1-inch chunks mangoes (from 1 1/2 lb. fruit), 1/4 cup sugar, and 3 tablespoons lime juice; whirl until smooth. Per paleta: 85 cal., 2.1% (1.8 cal.) from fat; 0.4 g protein; 0.2 g fat (0.1 g sat.); 22 g carbo (0.8 g fiber); 2.9 mg sodium; 0 mg chol.
Piña colada paletas. In a blender, combine 1 cup milk, 1/2 cup 1-inch chunks fresh or canned pineapple, 1/3 cup sugar, 1 teaspoon vanilla, and 1/2 teaspoon coconut extract; whirl until smooth. Per paleta: 76 cal., 17% (13 cal.) from fat; 1.4 g protein; 1.4 g fat (0.8 g sat.); 15 g carbo (0.2 g fiber); 20 mg sodium; 5.7 mg chol.
Sour orange paletas. In a 2-cup glass measure, combine 1 1/3 cups orange juice, 1/3 cup lime juice, and 1/4 cup sugar; stir until sugar is dissolved. Per paleta: 60 cal., 1.5% (0.9 cal.) from fat; 0.4 g protein; 0.1 g fat (0 g sat.); 15 g carbo (0.1 g fiber); 2.8 mg sodium; 0 mg chol.
Strawberry paletas. In a blender, whirl 3 3/4 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 2-cup glass measure; discard residue. Add 1/3 cup sugar and 1 tablespoon lemon juice to berry purée; stir until sugar is dissolved. Per paleta: 72 cal., 5% (3.6 cal.) from fat; 0.6 g protein; 0.4 g fat (0 g sat.); 18 g carbo (2.5 g fiber); 1.6 mg sodium; 0 mg chol.
Notes: The paletas that contain milk are slightly creamy; the others are icy. Use frozen fruit bar molds with a 1/4- to 1/3-cup capacity; they're sold in many cookware and hardware stores and through some cookware catalogs.
Strawberry-Cream Fruit Pops
This easy homemade popsicle recipe features fresh fruit plus sour cream, a little bit of sugar, and a splash of lemon juice. Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores sell many models.
Prep Time: 15 Minutes
Freeze: 3 Hours
Yield: Makes 6 to 8 pops
Ingredients
2 cups rinsed, hulled strawberries
1/2 cup light sour cream
2 to 3 tablespoons sugar
2 teaspoons lemon juice
Preparation
1. In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
2. Pour fruit mixture into 6 to 8 juice bar molds. Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
3. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
More creamy treats
Raspberry-Orange Fruit Pops
Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores sell many models. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.
Yield: Makes 6 to 8 pops
