Frosty homemade ice pops

Few things are more refreshing on a hot summer day than an icy cold treat.

And for outdoor gatherings, it’s hard to beat the convenience of ice pops. The treats are easy to make and require nothing more than paper cups, craft sticks, a freezer and your imagination.

TIPS AND TRICKS

Leave about ¼ inch of space at the top of each mold to allow room for the mixture to expand as it freezes.

Dairy- and gelatin-based pops work best in flexible molds, such as paper or silicone.

To easily remove pops from molds, dip them quickly in hot water. Paper molds can be peeled off.

For smoother, softer pops, use more sugar.

Sugar lowers the freezing point and acts as a barrier between molecules, keeping the mixture from forming very hard blocks of ice.

If the recipe calls for dairy, a rich, full-fat version such as half-and-half, whipping cream or whole milk will produce creamier, smoother pops.

Pops containing alcohol will take longer to freeze than alcohol-free pops, and if too much alcohol is included, the pops will never freeze.

For fast, even freezing, don’t crowd the pops in the freezer.

Ice pop molds are available at specialty stores and online. However, any container that has a wider opening than its base can be used. We like using 3-ounce paper cups. Wooden sticks, called craft sticks, are available at craft stores and with school supplies at some grocery stores. Plastic spoons, coffee stirrers, cocktail swizzle sticks and bamboo skewers (pointed end removed) can also be used for sticks.

When using molds that do not have attached sticks, let the mixture freeze for about 45 minutes before inserting sticks.

To make layered or swirled pops, partially fill molds and freeze mixture for 20 to 30 minutes before adding another flavor. Repeat with as many layers as you wish. For a swirled look, simply give the mixture a stir after layering.

Remember, cold dulls the taste buds, so you may need to use more sugar, vanilla or other flavorings than you think.

POPS FOR EVERYONE

These refreshing pops combine tart grapefruit with cool mint. If you want a full grapefruit flavor that isn’t too sweet, use grapefruit juice. For a sweeter (and effervescent) pop, use grapefruit soda.

Grapefruit Mint Ice Pops

1 cup granulated sugar

1 cup cold water

¼ cup mint leaves

12 ounces grapefruit juice OR grapefruit soda

In a small saucepan, combine the sugar and 1 cup water and cook, stirring, over low heat until sugar dissolves.

Remove from heat. Tear mint leaves into pieces and stir into syrup. Let steep 2 hours. Strain and discard mint.

Combine 1 cup of the strained mint syrup (save remaining syrup for another use such as sweetening iced tea) with the grapefruit juice or soda. Pour into molds. Freeze 45 minutes, insert sticks and freeze until solid, about 4 hours more.

Makes about 6 (3-ounce) pops.

Recipe adapted from Akron Beacon Journal

Ripe, juicy blackberries and aromatic jasmine tea make an unexpectedly delicious ice pop.

Blackberry Jasmine Ice Pops

1 cup water

½ cup granulated sugar

1 to 3 teaspoons loose-leaf jasmine tea

1 pound fresh or frozen blackberries, thawed if using frozen

In a small saucepan, combine water and sugar and bring to a boil, stirring constantly. When sugar is dissolved, remove from heat; add tea and steep 5 minutes.

Strain.

Place blackberries in a large bowl. Pour hot tea over berries and let stand 5 minutes. Using a potato masher, mash mixture to form a semi-smooth puree.

Pass mixture through a fine sieve. Pour into molds. Freeze 45 minutes, insert sticks and return to freezer until solid, about 4 hours more.

Makes 8 to 10 (3-ounce) pops.

Recipe inspired by People’s Pops by Nathalie Jordi, David Carrell and Joel Horowitz

Bananas Foster Pops may sound like an oxymoron to anyone familiar with the flambeed dessert. These ice pops deliver the flavor without the flame for a cooling take on the New Orleans favorite. For a kid-friendly version, substitute rum flavoring for the alcohol.

Bananas Foster Pops

2 large, ripe bananas, peeled and cut into chunks

2 tablespoons dark brown sugar

½ teaspoon cinnamon

¾ cup milk

½ teaspoon vanilla extract

1 tablespoon dark rum OR 1 teaspoon rum flavoring

Combine all ingredients in a blender or food processor and process until smooth. Pour into molds. Freeze 45 minutes, insert stick and freeze until solid, about 4 hours more.

Makes 8 to 10 (3-ounce) pops.

Coconut, Honey and Cinnamon Ice Pops

1 (13- to 15-ounce) can light or regular coconut milk

¼ cup honey

1/8 teaspoon cinnamon

Dash ground red pepper (cayenne)

¼ teaspoon vanilla paste OR extract

Whisk together the coconut milk, honey, cinnamon, cayenne and vanilla.

Pour the mixture into molds.

Freeze 45 minutes, insert sticks and freeze until solid, about 4 hours more.

Makes about 6 (3-ounce) pops.

Recipe adapted from honestcooking.com

Lemon-Lime Cream Pops

2 cups milk1 (11-ounce) can sweetened condensed milk

Juice of 3 lemons

Juice of 2 limes

Combine all ingredients and mix well. Pour into molds.

Freeze 45 minutes, insert sticks and freeze until solid, about 4 hours more.

Makes 6 to 8 (3-ounce) pops.

Recipe adapted from fit-fun-delish.com

Cherry Cola Pops

1 pound fresh sweet cherries, pitted

½ cup water

1/3 cup granulated sugar, or to taste

3 tablespoons lemon juice

1 (12-ounce) can or bottle of cola

In a medium saucepan over medium heat, combine the cherries with the water and sugar and cook until the mixture just comes to a boil. Remove from the heat, cover and let the fruit steep for 30 minutes.

In a blender, puree the cherry mixture with the lemon juice.

For layered pops: Pour cherry mixture into prepared molds until each is half full.

Insert sticks and freeze for 2 hours. Slowly pour the cola into each mold - filling them to the top - and freeze until set, at least 4 hours or overnight.

For mixed pops: Combine the cherry puree with the cola and mix well. Pour into molds.

Freeze 45 minutes, insert sticks and freeze until solid, about 4 hours more.

Makes 8 to 10 pops (3-ounce) pops.

Recipe from tastingtable.com

Coffee Pops

½ cup freshly ground medium to dark roast coffee beans (see note)

1 ½ cups water

1 (11-ounce) can sweetened condensed milk

½ cup whole milk OR half and-half

Brew coffee with 1 ½ cups water using your preferred method (we used a manual drip “Melita” method).

In a spouted 4-cup measure, combine hot coffee, sweetened condensed milk and whole milk and gently whisk until completely incorporated. Pour into molds. Freeze 45 minutes, insert sticks and freeze until solid, about 4 hours more.

Makes 6 to 8 (3-ounce) pops.

Note: These pops taste best made with the freshest coffee beans you can find. We do not recommend making these with pre-ground coffee.

ADULTS-ONLY POPS The alcohol in these adults-only pops means you’ll need to freeze the treats for 24 hours before serving.

Mango Daiquiri Ice Pops

3 cups chopped mango (from about 2 mangoes)

6 tablespoons light rum

¼ cup agave nectar, or to taste

1 ½ tablespoons fresh lime juice

In a blender, process mango, rum, agave and lime juice until smooth. Force mixture through a fine sieve into a spouted measuring cup. Pour into molds. Freeze 45 minutes, insert sticks and freeze until solid, about 24 hours.

Makes 8 (3-ounce) pops.

Recipe adapted from epicurious. com

White Peach Margarita Pops

3 large white peaches, pitted

1 cup water

Juice of 1 lime

4 ounces silver tequila

2 ounces peach schnapps

Agave nectar, to taste

In a blender, combine the peaches and water and puree until smooth. Add the remaining ingredients and pulse to combine. Pour into molds. Freeze 45 minutes, then insert sticks and freeze until solid.

Makes 8 (3-ounce) pops.

Recipe adapted from Peaches: A Savor the South Cookbook by Kelly Alexander (The University of North Carolina Press)