We’ve got just the antidote to the summer heat that’s been gripping the nation for weeks: popsicle therapy! It’s a quick and easy fix for when the thermometer stays above 100° and winter feels far, far away.
Sure, you can get store-bought popsicles, but where’s the fun in that? Plus, if you’ve got kids or grandkids at home, it’s a great way to get creative and have a cooking project that doesn’t heat up the kitchen even more than it already is. Your options for ingredients are endless, especially with the bounty of fresh fruit available in summer. Below you’ll find a kid-friendly recipe and another for a frozen “adult beverage,” but you can also experiment with the mixture that you like best. We’ve included a link for the supplies for freezer pops, but these can all be made in reusable silicone or plastic molds. Here’s to cooler weather in the near future!
Raspberry Pina Colada Popsicles (for the over-21 crowd) from Fivefootfeminine on Instagram
Ingredients:
- 3 oz Blue Chair Bay Pineapple Rum Cream
- 2.5 oz Blue Chair Bay Coconut Rum
- 1 oz Raspberry Syrup
- 3 Fresh Raspberries
- 1 oz Cream of Coconut
Yield: 3 – 4 popsicles
Directions:
- Muddle raspberries in a cocktail shaker.
- Pour in Coconut Rum, Pineapple Rum Cream, raspberry syrup, cream of coconut and ice.
- Shake and then strain into disposable freezer pop bags.
- Freeze overnight until they become firm and an ice cream consistency.
- Consume immediately after removing from the freezer as they will melt fast!
Strawberry Mango Popsicles (non-alcoholic) from Baby-Chick.com
Ingredients:
- 2 cups frozen mango chunks
- 2 cups strawberries (fresh or frozen)
- 1 cup orange juice
Directions:
- Combine all of the ingredients in a blender and blend until smooth.
- Pour evenly throughout your reusable popsicle molds.
- Place in the freezer overnight.