With the height of summer’s ripe-wave, I find myself often failing to keep up with the super juicy berries in my kitchen.
When its too darn hot outside, do I want to fire up the stove top to turn these fruity gems into jam? No.
To deal with over-ripening fruit super quick, my answer is to make popsicles. It’s a great answer for when your fruit is a ticking time bomb, developing a pool of juice love at the bottom of its storage container.
And when made with a judicious hand, these treats are perfectly allowable as guilt-free breakfast treats, (I say typing one handed with a cantaloupe black pepper pop). I like to think of them as summer’s answer to homemade poptarts, but even better.
Summer fruit popsicles
You don’t really need to be told how to make popsicles, but here’s a break down to help stir up your creative juices.
- First step: is to clear a bit of space in the freezer.
A two-birds-with-one-stone approach to this process is to find some frozen fruit from last season you need to clear out and make this the target of your popsicle fixation.
- Second step: is to build the body of your pop up with your target fruit.
Either stick your fruit in a blender (melons) or mash them up with a fork or potato masher (strawberries) to get a good sludge going.
- Third step: consider your options for popsicle body additions. Do you want these to be no-nonsense popsicles, or adventurous, creamy, chunky, caffeinated popsicles?
- salt: I always add a touch of salt when making my popsicles. It helps get the juices flowing and always makes them taste even better.
- extra sweetness: honey, agave nectar, rice syrup, jam, maple syrup, molasses, dissolved sugar (white granulated, brown, or palm).
- chocolate: if I want chocolatey popsicles I like to mix up 2 Tbs of cocoa powder with ~2 Tbs boiling water. Add enough additional water to make this into a pudding like consistency.
- liquid: water, juice, dairy, coconut milk, coffee, tea, vinegar.
- dairy: keifer, yogurt, sour cream, milk, half and half, cottage cheese, custard or pudding.
- toothsome bits: more fruit left whole or chunky, cocoa nibs, coffee grounds, bits of nuts, cookie crumbs, soaked cake cubes, vanilla bean specks.
- spices and flavors: cinnamon, peppers (black pepper or chili), saffron, curry, cilantro, nutmeg, vanilla, mint, lemon, fresh garden herbs.
- Fourth step: pour your popsicle concoction into the mold of your choice.
My favorite is my 1/2 cup Food Cuber.
- Fifth step: stick consideration.
Add your popsicle sticks immediately if your mold is designed for such, or just pop them into your popsicles about 1 hour after freezing.
The popsicle sticks can be many things: spoons, cinnamon sticks, flat skewers (I use wide flat bamboo skewers cut down to an appropriate size- as seen on amazon or your local cooking supply stores), chopsticks, or good ole clean recycled popsicle sticks.
- Sixth step: finishing touches to fancy-up your popsicles.
Homemade magic shell is divine on strawberry popsicles. White chocolate magic shell on lemon pudding popsicles? You could even sprinkle ground nuts or sprinkles onto the magic shell right before it hardens, (but then you’d have clown popsicles).
- Storage: most popsicles can just be left in their popsicle molds, in the freezer. However, if mold space is at a premium because you have more popsicles screaming to be made, just pop your finished popsicles out into an air tight container. I use either large ziplock bags or large mason jars. As flavors can sometimes migrate, its best to keep different flavors separate, unless you want that chipotle banana mocha popsicle to mingle with your mango yogurt pop.