Popsicles are the new cupcakes. You heard it here first, folks!
Not only are they waaaaaay easier, they are amazingly refreshing on a hot summer day. And they don’t go stale. And you don’t have to argue about Team Cake vs. Team Icing.
Everyone’s on Team Popsicle.
My first batch was these Watermelon paletas that Scott became transfixed by while leafing through my new issue of Bon Appetit. They turned out quite icy and way too sweet for my liking, but still delicious. We polished off the batch of 6 in 3 days — they make a great post-run pick-me-up.
Next up, Scott begged me to make some strawberry pops, so I pulled out the last of my frozen berries I picked last month, added some Sucanat and a few fresh basil leaves from my garden. The blender and the freezer did the rest of the work for me. The puree comes together in about 5 minutes from deciding on ingredients to throwing the pops in the freezer. It’s easy to get the recipe to taste just how you want it — what goes in is what comes out. Though keep in mind that once frozen, the pops tend to taste a little less sweet.
The hardest part is waiting. At least four hours. But so worth it. And so much better and better for you than a store-bought pop.
I plan to bring you all sorts of popsicle recipes this summer. I’m sure we won’t grow tired of them any time soon. What are you favorite popsicle flavors?
- 6 cups fresh or frozen strawberry
- 1/4 cup Sucanat (you can use regular sugar)
- small handful of basil leaves
- Combine all ingredients in blender. Taste; adjust if necessary. I like to start with less sugar and add more if I think it needs it, depending on how sweet your fruit is.
- Transfer to popsicle molds. Freeze for 4 (or more) unbearable hours.
- To unmold, gently swirl the pop in a glass of warm water for a minute. The plastic case will slide off with some gentle jiggling. Make sure you dunk the whole pop in water, not just the bottom.