These upgraded homemade popsicles get an extra boost from ice cream, and almost any summer fruit can join the party, either on its own or mixed with others.
One important note: Don’t be tempted to skip the syrup. It helps the popsicles freeze evenly and also makes them easier to remove from the molds.
Homemade fruit popsicle
(Photo: Eilon Paz)
The recipe makes more syrup than you’ll need for one batch, so keep the rest refrigerated for your next round of popsicles.
Popsicle molds are available in supermarkets and kitchenware stores, but narrow disposable cups also work well. If using cups, insert the sticks once the mixture has begun to freeze but is not yet completely solid.
Variation: You can make the popsicles with berries such as blueberries or raspberries, but strain the puree after blending to remove the small seeds.
Homemade Popsicles
Prep time: 30 minutes
Total time: 270 minutes
Difficulty: Easy
Serves: 10
Ingredients
For the popsicles:
- 1/2 orange-fleshed melon, or about 2 cups other summer fruit, peeled, pitted and cut into pieces
- 20 grams candied ginger, finely diced, about 3-4 pieces
- 1 cup coconut or vanilla ice cream
For the syrup:
- 200 grams sugar
- 240 ml water, 1 cup
- 2 lemongrass stalks, sliced and bruised
- 2 lemon-scented geranium leaves, optional
Preparation
Make the syrup
Cook the syrup ingredients over medium heat for about 30 minutes, until the mixture reaches the consistency of thin honey. Cool and strain.
Make the popsicles
Blend the fruit and ginger in a food processor or blender until smooth. Add the ice cream and 3/4 cup of the syrup, then blend again until evenly combined.
Divide among popsicle molds or cups and freeze for at least 4 hours. If using cups, line them with plastic before pouring in the mixture, then freeze for about an hour before inserting the sticks so the mixture firms up enough to hold them in place.
3 more ways to upgrade summer fruit
Frozen grapes
Remove the grapes from the stems, place them in a container and freeze. Serve partially frozen, when they take on the texture of sorbet candies.
You can also blend them into granita and add fig liqueur and ice.
Lemony coconut milk sauce
Season 1 cup coconut milk with 3 tablespoons of the sugar syrup. Pour over diced melon and serve chilled.
Figs with balsamic
Use aged balsamic vinegar, or reduce 1 cup balsamic vinegar with 2 tablespoons sugar until it reaches half its original volume and becomes syrupy.
Halve or quarter the figs and drizzle the balsamic reduction over them just before serving.