Ice Pops - various

Preparation Time: 
10 minutes
Cooking Time: 
0 minutes
Ingredients: 
  • 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.
Equipment: 

Ice pop mold with slots for sticks
Small paper or plastic cups, ice cube tray, small baking tins

Instructions: 
  • 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


Alternatives

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.

Serving Size: 
1/2-1 cup

Dietary Needs: 

Food Groups: 

Food Handling: 

Source Acknowledgement: 
Created for Leisure Information Network, inspired by numerous recipes
Yield: 
Depends on quantities used