- The most basic ice pop uses any kind of fruit juice - just freeze using an ice mold (or see below for alternatives) and add a popsicle stick! Try orange, pineapple, lemonade, limeade, mango, apricot, grape, apple, etc. Try mixtures such as watermelon and strawberry, pineapple and mango, experiment!
- Small fresh fruit chunks can be added to any of the fruit juices - strawberries, raspberries, mango, blueberries, kiwi, and others add extra texture and colour
- For a creamier popsicle, use pureed fruit (either frozen or fresh). The unfrozen mixture should be slushy but easily poured. You can even add some vegetables - use one that are fairly sweet like beets or carrots, or sneak in some pureed kale or spinach to a green apple or kiwi popsicle!
- For an even creamier popsicle, add a dairy or yogurt or alternate such as soy or coconut milk to the pureed fruit.
- Optional - a little sweetener (sugar, honey, etc.) can be added very sparingly for mixtures that are not sweet enough.
Ice pop mold with slots for sticks
Small paper or plastic cups, ice cube tray, small baking tins
- For pureed pops, blend until slushy but still pourable
- Freeze for 4-6 hours. If not using a mold with slots for sticks, add the sticks at about two hours when the mixture is semi-frozen.
- To loosen, run some warm water on the outside of the mold
Layer several kinds of pureed fruits and/or creamy layers, for colour and taste interest. Examples - strawberry and banana, strawberry and pineapple, mango and raspberry, green apple and grape, pineapple and coconut milk, etc.