It’s summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.
Air conditioning won’t help, and neither will a dip in a pool. Those cool you from the outside in, and you are so overheated you can only find sweet relief from the inside out.
You need a Popsicle.
You can buy them at the store — that’s Popsicle with a capital P — and they are perfectly fine and you know exactly what you are getting. Or you can make a popsicle — with a lower-case p — yourself and have something really exciting.
They are easy to make, and fast; after all, all you’re doing is freezing some juice and sliding a stick into it. And when you make them yourself, you can add some yogurt or milk to give them an extra flavor boost.
They are also inexpensive, although that depends on the kind of mold you use. You can get popsicle molds from a dollar store for a buck, or you can pick them up at one of those fancy Sur La Sonoma places for a 15 times that. And your results will be every bit as good if you just use paper cups, which are practically free.
I got perhaps more ambitious than I should and decided to make nine different types of popsicles. That’s the problem with popsicles — they’re all just so incredibly tempting.
Perhaps the most beautiful version was the Orange Strawberry Sunrise, which looked like one of those old tequila sunrise drinks; bright orange on top slowly deepening to a rich red on the bottom. The taste is pure, too, with orange juice turning satisfyingly into a wonderful strawberry.
Strawberry, as it turns out, is a terrific flavor for popsicles. I used it in three of my varieties, including Roasted Strawberries and Cream popsicles. Roasting the strawberries first draws out depths of flavor that are unsuspected when you eat them raw, especially whey they are first given a light drizzling of balsamic vinegar.
Of course, nothing goes better with strawberries than cream, and you can certainly use cream with this recipe if you like, or coconut milk if you want to make it vegan. But I decided to cut my calories and simply use whole milk.
The result made me very happy, especially the way you can make a gorgeous swirl out of the cream and the roasted strawberries.
Just as attractive and flavorful were Chocolate-Covered Strawberry popsicles. The popsicle part could not be easier to make; you simply blend together a lot of strawberries with a little water. Once they are is frozen, you dip them into a chocolate sauce that hardens when it touches ice cream or, as it turns out, a popsicle.
That Magic Shell type topping is also simple to make. You just melt together some chocolate and a bit of refined coconut oil, which you can find in the baking aisle of any large grocery store. The only thing you have to remember about it is that, because it hardens when it gets cold, you cannot store it in the refrigerator. But you can keep it at room temperature in an airtight container for a few days.
I also used the topping with a mint-flavored popsicle made with chocolate chips and Greek yogurt. The mint flavor came from mint extract, and the lovely green color from food coloring. The recipe says the chocolate topping is optional, but chocolate is such a natural accompaniment to mint that you’ll want to do it.
The most refreshing variety I made would have to be the Minty Watermelon popsicles. Just the very thought of watermelon juice is refreshing, especially when you add fresh mint leaves to the purée.
Those two ingredients alone would make a fine popsicle, but this version goes all out with coconut water, lime juice and just a bit of honey for sweetening. If you are sweltering in the heat, this is definitely the popsicle you want. Also if you are not sweltering in the heat.
Similarly, cantaloupe popsicles are a frozen version of a spectacularly refreshing drink I have been making it for decades, ever since discovering it in the desert on a day when the temperature had to be above 115 degrees. I love to make a smoothie out of just cantaloupe, a sprinkling of sugar and milk. It’s divine.
Now freeze it, and you have a cantaloupe popsicle. I found a recipe for it that calls for heavy cream, but I just used whole milk again. I don’t see how it could have been improved.
And while we are contemplating perfection, here is an idea that is also as great as it can be: root beer floats.
Incredible, right? So try it frozen on a stick. I promise it tastes exactly like a root beer float, only colder.
Perhaps the fruitiest version I made was Pineapple Orange Banana popsicles, based on the classic fruit salad combination. They only take a few minutes to make, though, like all popsicles, require several hours to freeze.
You can’t go wrong with any combination of pineapple, orange and banana, but I would have been even happier if the oranges I had used had more juice in them.
Finally, I am including a recipe for a generic fruit-and-yogurt popsicle. You can either swirl the fruit part and the yogurt part, as I did with the Roasted Strawberries and Cream popsicle, or you can blend the two together, which is what I did with a blueberry yogurt popsicle.
I used frozen blueberries and vanilla yogurt, which turned out a bit more purple than I had expected. But the flavor was grand, with a strong taste of blueberry.
On a hot summer day, could anything be better?
MINTY WATERMELON POPSICLES
Yield: 8 servings
3 cups watermelon pieces, divided
1 tablespoon fresh mint leaves
1 1/2 cups coconut water, see note
2 tablespoons lime juice
1 tablespoon honey
Note: Coconut water can be found in the international aisle of some grocery stores.
1. Cut 1/2 cup of watermelon into 1/4-inch pieces, and divide evenly among the popsicle molds. In a blender, purée the remaining 2 1/2 cups of the watermelon pieces, mint, coconut water, lime juice and honey. Pour mixture evenly into the molds.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze at least 6 hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 43 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 11 g carbohydrate; 9 g sugar; 1 g fiber; 45 mg sodium; 15 mg calcium
Recipe from jessicagavin.com
PINEAPPLE ORANGE BANANA POPSICLES
Yield: 10 servings
2 cups fresh chopped pineapple
3 bananas, peeled
2 navel (seedless) oranges, peeled
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 65 calories; no fat; no saturated fat; no cholesterol; 1 g protein; 17 g carbohydrate; 11 g sugar; 2 g fiber; 1 mg sodium; 21 mg calcium
Recipe by gimmesomeoven.com
CHOCOLATE CHIP MINT GREEK YOGURT POPS
Yield: 6 servings
1 cup low-fat or no-fat vanilla Greek yogurt
1/2 cups milk
1 teaspoon vanilla extract
3/4 teaspoon mint or peppermint extract
2 tablespoons granulated sugar
1 to 2 drops green food coloring, optional
1/2 cup mini chocolate chips
1/4 cup chocolate chips for chocolate coating, optional
1/2 tablespoon refined coconut oil for chocolate coating, optional
1. In a mixing bowl, whisk together the yogurt, milk, vanilla, mint extract and sugar. Add green food coloring, if desired, and whisk until thoroughly blended. Pour the mixture into popsicle molds. Sprinkle the tops with mini chocolate chips.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen.
3. If you’d like a chocolate shell, microwave the chocolate chips and coconut oil in 15-second increments, stirring after each time, until completely blended. Cool at room temperature — do not place in the refrigerator. Store covered at room temperature.
4. Run molds under hot water for a few seconds to remove popsicles. If desired, drizzle chocolate coating over popsicles; the coating will harden.
Per serving: 218 calories; 5 g fat; 7 g saturated fat; 4 mg cholesterol; 5 g protein; 28 g carbohydrate; 25 g sugar; 2 g fiber; 28 mg sodium; 73 mg calcium
Nutrition analysis used low-fat vanilla Greek yogurt and whole milk.
Adapted from a recipe in countrycleaver.com
ROOT BEER FLOAT POPSICLES
Yield: 6 servings
12 ounces root beer
1 1/2 cups vanilla ice cream
1. Pour a small amount of root beer into each mold. Evenly distribute the ice cream between the molds. Pour root beer into molds in small amounts, allowing the foam to die back before pouring more to fill molds to the top.
2. If necessary, place foil over top of molds and insert sticks (foil will keep the sticks in place and at the right depth). Freeze several hours until fully frozen. Run molds under hot water for a few seconds to remove popsicles.
Per serving: 94 calories; 4 g fat; 2 g saturated fat; 15 mg cholesterol; 1 g protein; 14 g carbohydrate; 14 g sugar; no fiber; 35 mg sodium; 46 mg calcium
Recipe from boulderlocavore.com
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