Healthy and refreshing sweet summertime popsicles. There are three delicious recipes to choose from. All are 5 ingredients or less!
When I was growing up, popsicles and water guns were a summertime staple! My favorite frozen treat was Otter Pops, remember those? The ones where everyone’s mouth’s turned the various colors of the rainbow after eating them.
Nostalgic childhood foods are my favorite things to recreate, and I must admit, I think the last time I made homemade fruit popsicles was when I was in the third grade!
The problem with store-bought packaged treats is that they are typically high fructose corn syrup and artificial flavors. All of my homemade fruit popsicles recipes are 100 calories or less, even as low as 30 calories for the all-fruit flavors!
I’ve noticed that popsicle making technology has impressively advanced in the last two decades, with companies like Zoku upping the ante on popsicle creations. Consumers have gotten impressively creative with popsicle art!
I decided to ditch my old school plastic contraption for a slightly updated Norpro Ice Pop Maker that I found on Amazon. There are various options on the market now. It just depends on how much you’re willing to spend. You don’t have to spend a fortune, just a little patience, and experimentation!
The weather here in California is steadily warming up, so it’s easy to keep cool with some simple popsicle recipes inspired by the ripe summer fruits now available. I hope you have as much fun creating your own fruit popsicles as I did, dust off your inner kid and bring back that imagination to create some of your favorite popsicle flavors! Almost anything can be frozen, so grab your favorite ingredients and play around!
A basic property of liquid solutions is that increasing their concentrations of dissolved solids will lower their freezing points. That means that adding ingredients like sugar, salt, minerals, fruit, proteins in a solution increase the time required to freeze the product and need lower temperatures to freeze fully. When freezing a juice popsicle, the water will freeze first (freezing point is 0°C), however the fruit juice will never freeze completely and remain icy and slushy, unless the temperatures are well below 0°C. This is desirable for popsicles so that they melt quicker in the mouth and are not as difficult to bite!
Fast freezing, and very low temperatures would produce the smallest ice crystals and best texture. Unfortunately, our freezers at home have the slowest rates of freezing. The temperatures are typically set to −18 °C (0 ºF) or lower. However, it will take at least 30 minutes for even the water to become frozen, then require additional time for the dissolved solids to freeze. That is why store bought popsicles have excellent texture due to the various quick freezing technologies utilized. However, this doesn’t mean homemade pops can’t taste just as delicious!