Healthy homemade fruit popsicles made with five ingredients or less! Four delicious recipes to choose from, strawberry, watermelon, lemon, and coconut. An easy and refreshing treat to help you cool down from the heat.
There’s nothing like enjoying homemade fruit popsicles on a hot day. The problem with the store-bought kind is that they typically contain high fructose corn syrup and artificial flavors. Not these! All my popsicle recipes are 100 calories or less and made with only natural sweeteners!
Warm weather means beautiful ripe fruit starts to appear at the local market. With so many choices, I decided to make four recipe variations. I hope you have as much fun creating these frozen treats as I did. Almost anything can be frozen, so grab your favorite ingredients and let’s play around!
Making homemade fruit popsicles are a fun way for kids and adults to experiment in the kitchen. It’s also easy to add more nutrients to your day without using refined sugar.
Molds
Popsicle-making technology has impressively advanced since I was a kid. Companies like Zoku have come up with smart gadgets. Consumers have also gotten impressively creative with shapes, characters, and even light-sabers! I decided to ditch my old-school plastic contraption for a slightly updated Norpro Ice Pop Maker that I found on Amazon.
Fruit
I like to puree naturally sweetened fruit with lemon or lime for some acidity to reduce the overly icy texture. Fruit juice such as orange, lemon, guava, grape, or apple makes the most reliable pops that tend to melt slower. A combination of puree and juice mixed also works to infuse different flavors. To add texture and visual appeal, chop small or thinly sliced pieces of fruit like watermelon, strawberry, mango, pineapple, or kiwi.
Creamy Popsicles
Adding yogurt for protein and probiotics for digestive health creates a natural creaminess that adds a smooth texture. Pureed bananas with juice can also create a soft bite. Unsweetened coconut milk adds a creamy popsicle texture with a subtle sweet flavor. Mixing or blending juice, whole fruit, and something creamy also make for a consistently creamy popsicle.
Freeze Time
Depending on the ingredients, at least 4 to 6 hours are needed to turn the parts from liquid to solid. Overnight freezing is the safest bet and something to look forward to the next day!
Four different flavors
- Peach Strawberry Yogurt Popsicles
- Minty Watermelon Popsicles
- Blackberry Lemon Popsicles
- Orange Mango Coconut Popsicles
Each popsicle has a distinct flavor and texture. In fact, James told me, “mommy, these are yummy! I love popsicles.” That’s a Mom win! I love that I can make something my family can enjoy that is healthy, and they wouldn’t even know it. My son enjoys making new flavors with me, so it’s a great way to bond and teach kids about eating more fruit daily.
With a bit of creativity, you can take wholesome fruit, juice, yogurt, and milk and turn them into delicious homemade frozen popsicles. Since my popsicle mold has ten spots, I like to add different flavor combinations by adjusting the recipe size so we have variety whenever cravings hit.
We’ve come a long way from Otter Pops, and I always feel good about offering one of these healthy popsicles to my family. To prevent the inevitable melted popsicle drip from making a total mess, I cut a small slit in the bottom of a cupcake liner and placed the popsicle stick through the bottom to catch the juice. It’s saved us a few times from some unwanted messes!
More popsicle recipes
How do popsicles freeze?
A fundamental 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, and proteins in a solution increases the time required to freeze the product and the need for lower temperatures to freeze thoroughly. When freezing a juice popsicle, the water will freeze first at 0°C. However, the fruit juice will never freeze completely, and it will remain icy and slushy unless the temperature is well below 0°C. This is desirable for popsicles so that they melt quicker in the mouth and are not as difficult to bite!
Healthy Homemade Fruit Popsicles
Ingredients
Peach Strawberry Yogurt Popsicles
- 3 cups strawberries, pureed to 1 ½ cup
- 3 cups peaches, peeled and sliced, pureed to 1 ½ cup
- 2 tablespoons honey, divided
- ⅔ cup vanilla greek yogurt
Minty Watermelon Popsicles
- 3 cups watermelon slices, divided
- 1 tablespoon fresh mint leaves
- 1 ½ cups coconut water
- 2 tablespoons lime juice
- 1 tablespoon honey
Blackberry Lemon Popsicles
- ⅔ cup lemon juice, plus zest from lemons
- 2 ½ cups vanilla greek yogurt
- 2 ½ cups blackberries
- 2 ½ cup mixed berry Greek yogurt
Orange Mango Coconut Popsicles
- 4 cups mango, divided
- 2 cup coconut milk, whisked and divided
- 3 tablespoons orange juice
- 3 tablespoons honey
Instructions
Peach Strawberry Yogurt Popsicles
- In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons of honey, set aside.
- Layer the popsicles as follows; 2 teaspoons strawberry puree, 1 teaspoon yogurt, 2 teaspoons peach puree and repeat. Make a fruit puree your last layer.
- Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.
- Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
Minty Watermelon Popsicles
- In a blender, puree 2 ½ cups diced watermelon pieces, mint leaves, coconut water, lime juice, and honey. Cut the remaining ½ cup watermelon slices into ¼-inch cubes.
- Evenly divide the diced watermelon into the molds, tapping them down to the bottom.
- Stir the popsicle mixture then evenly divide it among the popsicle molds.
- Insert the popsicle sticks, if it does not stay in place use a piece of tape to hold them into place. Freeze for at least 6 hours, or overnight.
Blackberry Lemon Popsicles
- In a medium-sized bowl whisk together lemon juice, zest, and vanilla yogurt, set aside.
- Puree blackberries and mixed berry yogurt, set aside.
- Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired.
- Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.
Orange Mango Coconut Popsicles
- Puree 3 cups mango slices, 1 ½ cup coconut milk, orange juice, and honey.
- Cut the remaining 1 cup mango slices into ¼-inch cubes. Evenly divide them among the popsicle molds.
- Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to make sure liquid fills in the diced mango spaces.
- Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the popsicle sticks and then freeze for at least 6 hours, or overnight.
Recipe Video
Equipment
Notes
- Removing Popsicles From Molds: Run the molds under warm water for ten to fifteen seconds. Slowly and carefully remove each popsicle. If the popsicles remain in the mold, run them under the warm water for a few more seconds, ensuring not to melt the pops.
- Recipe Yield: Each recipe makes approximately 10 popsicles, depending on the size and shape of your molds. Adjust batch sizes accordingly.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Marjolein Evelien says
Looks AMAZING AND probably tastes amazing too. thanks for inspiring me 🙂 x
Jessica Gavin says
Thanks Marjolein! I hope you enjoy the recipe!
Gary says
Is it okay, health=wise to eat fruit slushies every day?
Jessica Gavin says
Hi Gary! Do you mean slushies, like the ones you can get at convenience stores that are just juice and ice?
Vic Hales says
Check with your doctor if you’re a diabetic.
Cathy Blackwell says
These are beautiful. I can’t wait to try one of the recipes! Thank you for posting this.
Jessica Gavin says
Thank you, I hope you enjoy the popsicles!
Mercedes Tesch says
Awesome idea and very creative! Can’t wait to make them and taste them for the first time! I am a fruit lover! LOL. Can’t wait to see what else you post next!
Jessica Gavin says
Thanks for checking out the recipe Mercedes! These popsicles will certainly be refreshing when the weather starts to warm up! I love fruit too 🙂
Natasha says
Thanks for the yummy recipes. Quick question, as I’m new to making homemade popsicles, wouldn’t you leave the popsicles in the molds after frozen? Or how would you recommend storing them?
Thank you!
Jessica Gavin says
Hi Natasha! You can definitely leave the pops in the mold, but since I like to make multiple batches, I store them in small plastic bags. I use the ones that are for candy treat bags for parties with the twisty tie and then put them all in a big resealable plastic bag. That way I can grab and enjoy. Small resealble plastic bags work well too 🙂
Chris says
It’s so funny I’m seeing this because I actually just purchased 2 Zoku popsicle molds today-Oliver the Owl & Prince the Frog, & I thought, these are way too cute to just pour plain old juice in, plus I thought how cool would a tie dye/multi colored frog or owl be!
Jessica Gavin says
Chris those popsicles would be amazing!!! I would love to see how they turn out 🙂
Mulhadin says
I want to make the strawberry and mango recipe. I have frozen fruit on hand so wondering if I can just purée it frozen since the pop will be frozen anyway. Or, is it better to thaw the fruit first? Can you explain the science, please? Thanks!
Jessica Gavin says
Hi Mulhadin! I think you can definitely use pureed frozen fruit, it will probably make the texture even more creamy!
Judy says
Hi Jessica,
You read my mind as I have been thinking about what popsicle I would make when the ones I have are gone. Can’t wait to try some of these. your little guy James has grown so much. What a blessing our children are.
By the way, Happy Mother’s Day to you on Sunday.
Judy
Jessica Gavin says
Yay Judy! So glad that I could give you some healthy popsicle ideas. Yes, James is getting big and loves asking for popsicles! Happy mother’s day to you too! I hope you are spoiled rotten 🙂
Michele says
Hi there! So glad I found your site! Some great recipies I am looking forward to trying. Question: do you have any suggestions on how to make basic fruit popcicles (say necterines and strawberry) and have them freeze smoothly? I feel like every time I make a batch they are “pulpy” which grosses me out (can’t drink orange juice with pulp). I have peeled the necterine and blended all the fruit with enough water to make them thin enough to pour. I am satisfied with the flavor, just not the texture.
thanks!
Jessica Gavin says
Hi Michele! I’m glad you found my site too! Have you tried straining the puree after blending through a fine mesh strainer to make it even more smooth? You could also incorporate some cream or coconut milk to give it a little or a different texture. Adding some sweetener helps with smoothness as well!
Eliza says
Thank you so much for these recipes ! I was looking for something healthy for my kids to enjoy as a treat. I already had some molds from my first foray into homemade pops but needed some help on recipes. I tried the strawberry peach yogurt and they came out GREAT. I had one and now I can’t wait to make more. The kids thought they were awesome and now they want to help me make them.
**I used frozen strawberries, partially thawed, and canned peaches because I couldn’t find fresh ones reasonably priced. They still came out super tasty.
Jessica Gavin says
You’re welcome Eliza! It’s so fun (and a little messy) making popsicles with the kids, but I love how excited they get and learn how to eat healthy too. My son is obsessed with making popsicles, and we always switch up the flavors. Great substitutions for the fruit. Let me know what other flavors you try!
Noh says
Hi Jessica. My kids love to eat ice cream but I wanted to give them something healthy. Your excellent recipes are definitely a good start. Looking forward to making one for my kids. By the way, how long can the popsicles last if I keep them in the freezer say below 0 °C?. Thanks.
Jessica Gavin says
I totally know how you feel Noh! I love creating healthy popsicles for my son, and he likes helping me make them 🙂 The popsicles should last about a month in the freezer. You can either leave them in the mold (I found this help reduce freezer burn, or make sure you wrap each bar tightly with plastic wrap and then place in a resealable bag.
Grant says
Thank you! I ended up making blueberry with banana with some apple juice with natural sugars a bit of honey and some h20 since i used banana. Came out Amazing.
Jessica Gavin says
That sounds lovely Grant!
Raina says
These look sooo good and I really want to make them but I was just wondering how you get the cool tie-die pattern on them that I saw in the picture.
thanks!
Jessica Gavin says
Hi Raina- Once I added each layer, I used a knife and pulled it up from the bottom to the top against the front side of the popsicle just a few times.
Rita Silver says
What can I use to replace yogurt and any milk, as I am allergic, to dairy?
Love these recipes!
Jessica Gavin says
I love coconut cream, almond yogurt, cashew yogurt or soy yogurt to substitute for the dairy yogurt.
Virginia Leahy says
Thanks so much for sharing those recipes for frozen pops. I can not wait to try them all. I was looking for healthy ideas for my husband and now I have found them. Thanks once again!
Jessica Gavin says
You are so welcome Virginia! Let me know what flavors you make 🙂
Miriam says
Apple and yogurt ice cream! Doesn’t sound like much, but it’s one those combinations that just meld together into wonderfulness.
Jessica Gavin says
Thank sounds lovely! What kind of apples, like fuji?
Violet says
Those look amazing! My five year old loves color and popsicles, so what could be better? We like creamy textures, and your post was pure inspiration. We had some extra lemonade and decided to freeze it, but our popsicle mold was freezing up a batch. We just put it in a cup with a spoon as a handle. The next day, it was completely frozen, yet hollow in the center. Do you know what the science behind that could be?
Jessica Gavin says
Wow violet, very interesting! Sometimes metal can create static because of its metal ions creating repulsive forces. Perhaps that could have happened with the acidic lemonade solution and the metal spoon?
Natalie Ponzaro says
Jessica you have inspired me to open my own Food Van making healthy fruit ice cream, slushies and popsicles. I like to add a huge amount of unique fruit types to make it more colourful and tasty. My latest creation is Matcha, coconut milk, mint and kale ice cream which has been the latest hit. People even those who are exercising in the park often stop by for a healthy delicious refreshment. Thank you so much for your inspiration please make more amazing posts like this that actually changed my life.
David says
The ingredients for the Peach Strawberry Yogurt Popsicles don’t list mango, but the instructions do. Him much mango do you recommend? 1 cup? I might substitute banana.
Jessica Gavin says
Hi David- Sorry for the confusion but there are actually 4 different popsicle recipes in the post. You may have just read the orange mango coconut recipe instead of the peach strawberry?
Kay says
Hi Jessica, I recently came across your site, and as someone who enjoys adapting recipes, I really appreciate the food science bits! Having read your explanation of how popsicles freeze, I added a pinch of salt and about two tablespoons of honey to a can of coconut milk and a few ounces of whole milk thinking, “Voila! Soft, coconut popsicles in a few hours.” Those were fine, not terribly difficult to bite, but had a flaky texture not reminiscent of the store-bought kind. I thought adding a bit of cream might give them a creamier texture, but that batch presented an even more curious issue – the cream rose to the top of the molds (bottom of the popsicle as it’s eaten), resulting in one surprisingly icky bite at the end of a (still flaky) popsicle. The cacao powder I’d blended in was concentrated at the other end! So it appears that the ingredients are separating according to density during the freezing process, but – why? And if I don’t want to add a whole bunch more sweetener or anything artificial, do I just have to tolerate a lesser popsicle? I’d love to hear your thoughts on this!
Cindy says
Can’t do dairy. Can there be a substitution?
Jessica Gavin says
Hi Cindy- Coconut cream is a great addition!
Li says
Oh my gosh, these popsicles were WAY better than I expected! Thank you so much for these healthy options to curb my sweet tooth! Can’t wait to see more of your recipes
Jesse says
Hi Jessica! I recently made the watermelon mint popsicles and got a very strange consistency. I used all the recommended I ingredients but it’s like the watermelon puree floated to the base of the stick while the water stayed near the bottom of the mold… It didn’t freeze evenly. Water at the bottom, melon at the base. 🙁 Any suggestions? Or how would you thicken up the mixture without using yogurt? I removed the coconut water the next batch but to no success. Simple sugar? Thanks for any help! I wanna get these right
Jessica Gavin says
Hi Jesse- I’ve noticed that there is some separation overtime as the less dense watermelon pieces float to the top. I try to get the diced pieces on the bottom, maybe you can add more so it fills the mold and then add the puree. Also cutting the dices bigger could help them get more set in the mold. You can try to add some coconut milk or coconut creme to help provide more viscosity. Let me know how it goes!
Megan says
So I just got three huge bins of peaches, apricots, and nectarines from a friend’s fruit trees and my husband happens to love frozen fruit pops from the store. Thought I would make some homemade ones for him instead. I like the peach/strawberry recipe but wondered if I could just purée it all together including with the yogurt? Will that cause issues in the freezing process? Also, I have a ton of the small snack size ziplock bags so I thought I would use those to put the purée in instead of buying molds. Have you ever tried using those? Anyway loved your ideas and hoping you can help with my questions. Thank you so much!!
Elle says
I make them with mashed up bananas and I add a pinch of chocolate powder. (Nestles Or a hot chocolate powder mix)
YUM. Chocolate/banana!
Dee Dentes says
Hello Jessica,
Like David, I am a writing about the Peach Strawberry Yogurt pops. The ingredients you list for those are peaches, strawberries, honey, and yogurt (no mangoes). However, the instructions for that recipe mention mangoes. The question this raises for me is how many different fruits would you suggest using in one popsicle recipe that includes yogurt? That is, would you use three fruits (peaches, strawberry, mangoes) in a recipe that includes yogurt? Some family members are allergic to coconut so we don’t want to use that as a thickening or flavor ingredient
Regards,
Dee
Jessica Gavin says
Hi Dee- Sorry for the mix-up, I’ve updated the instructions. I would stick to 2 fruit flavors, or even one flavor if you prefer. I would not make the mango orange or watermelon popsicles if any of your family members are allergic to coconut.
Joann firsdon says
I just found your site. I want to make fruit popsicles that are healthy. When my Hubby goes to the store again we will try strawberries. Hardly going to the store. We’re in the pandemic in a lockdown. Good luck to you and everyone!!!! I also have a question. Some neighbors were freezing milk on a cookie sheet. Then they would shave it off and it was sweet and good. What was in it?
Nancy says
Hi. I’m just seeking some clarification. I have been making homemade popsicles (yogurt/fruit) for years but I haven’t discovered how to make them so they don’t freeze solid, like ice cubes. Well, I did figure out that adding a little bit of gin made them the perfect consistency (and more fun) but I’d like to find a kid-friendly version that is neither slush, nor solid.
Jessica Gavin says
Hi Nancy- Often times in the commercial products there are other sweeteners added to help with a less solid texture and sometimes gums to increase the thickness. For me, if I want a softer bite, I add pureed fruits or some yogurt. That way the fruit solids get frozen and not just the juice, and the yogurt makes it creamier.
Francesca says
Hi- these look incredible, but my little one can’t have honey yet. Do you have a good sub recommendation? Thanks!
Jessica Gavin says
I would use pure maple syrup. Also, if your fruit is already really sweet you don’t have to add any extra sweetener.
Mary Ann says
Hi Jessica
I just made the minty watermelon popsicles but mine came out separated. The sweeter portion sank to the bottom of the mold (top of the popsicle since they freeze upside down) and the watermelon and mint floated to the top. How did you get your’s to stay blended? I noticed the popsicle mixture was already separating before I poured it into the mold. I had to stir it a little before pouring.
Jessica Gavin says
Hi Mary Ann- Some separation is normal, and I did stir the mixture before filling. It helped to push the watermelon cubes to the bottom to where it felt snug. You can also try cutting the cubes a little bigger so they stay put after filling.
Dean Jones says
Peach + pineapple close to Mango as you can get. I know; my property is filled with avocados, mangos, oranges, and all the good stuff that is happy in very south Florida. Orchids too!
Juliana Appel says
Hi! I love these Popsicle´s so much and they taste great too! I know I am just a kid but I love to learn new things. I will be going to sixth grade and I hope I gain more knowledge in 1 year than I did for the past 6 years in my elementary school. Thank you for coming up with these recipes!
Sprout says
Amazing! In the fridge now!
Pat Galvez says
Hi, Two tips that might help you…
First tip: To keep unmolded popsicles from icing up in the treat bags, just do this:
1. place the unmolded popsicle in the bag.
2. dip the bag into a container of cold water = enough to cover the popsicle, but DO NOT get water into the bag.
3. Tie the bag tightly and place in freezer.
The reason for doing this is that the water displaces all air around the popsicle in the bag. This way, no air can cause ice crystals to form.
Next, to mix fruits with cream or other liquids to avoid the liquid from separating, just use the old Jello and fruit trick:
1. Partially freeze the liquids.
2. When the liquids are partially set, mix the fruits in with them.
3. Place partially frozen liquids and fruits in the popsicle molds.
By partially freezing the liquids, they have a consistency more in harmony with the solid fruits and will not separate.
Hope these tips help!
Mary says
I am looking at the mango, orange and coconut ingredients. What does it mean for the coconut milk to be whisked and divided?
Jessica Gavin says
When it says divided, it just means that that coconut milk will be used at different times in the recipe. I provide the amounts and at one point in the instructions.
tina bottenberg says
I am teaching a cooking class for a before school program. I will use this recipe and tweak it for what my kids have available. thank you.
Jessica Gavin says
I can’t wait to hear what the kids think about the popsicles!
Alexia Hall says
Hi Jessica,
Love your site and love this post! I would also like to use the recipe to teach a culinary class to kids. Are you okay if I use the photos and recipes as long as I tag you? Thanks!
Jessica Gavin says
Hi ALexia! Yes, you may use the recipe to teach the kiddos. Please tag me with the recipe and photo credit. If doing an online class please provide a link back to my website. Have fun!
Dawn Caro says
I plan to do the same thing for and adult class . I definitely will be crediting you and giving the links to your website. The class is to teach healthy and homemade and all your recipes are both!
Rupesh Munot says
Awesome recipe. Thank you for sharing.
If I made with all different flavours at one time, how long lasting it is? Or have to eat in 2-3 days? Really appreciate if you share your thoughts on it.
Jessica Gavin says
The popsicles last well for about 2 weeks in the freezer. Our family usually eats them within a week!
Julian Child says
Thank you for the tips on these healthful frozen treats. I used to used vanilla yogurt for all sorts of dessert sauces and treats … until I read the contents and discovered they pack an obscene amount of processed sugar so, now, I use plain organic whole-milk yogurt, honey and vanilla bean paste. Right now I’m headed out to the kitchen to make Peach Basil Popsicles based on your proportions for the Minty Watermelon Popsicles. They’re the only ingredients I have, at the moment, and I made a Peach Basil Sangria once and the flavor combination was outstanding.
Thank you, again.
Jessica Gavin says
Wow, I can’t wait to hear how the peach basil popsicles turn out. Sounds refreshing!
Jerry says
These look fantastic. Up to this point I’ve been freezing the puréed baby food pouches for my three year old. He hasn’t tasted the sweet popsicles you get at the store yet. Now, since we are weaning him off of pouches, I am looking for a family friendly version and this seems to hit the mark.
I am curious though, are there any recommendations for some mild vegetables that I might purée and add to the mix to give us some additional health benefits to the fruit and yogurt. I imagine carrots are a sweet addition we can easily work in. Any other ideas? Thanks in advance.
Jessica Gavin says
I would steam the carrots or sweet potatoes before adding them to the popsicle base to make it a little softer. I have also found spinach to be very neutral in flavor, my kids don’t mind having it in their smoothie! Let me know how it goes!
Jonie says
Can use non-dairy yogurt to make the blackberry pops vegan?
Jessica Gavin says
Yes, you can use non-dairy yogurt. The texture may not be as rich, but will still be yummy. Let me know how it goes!
Cari says
Do you need to use Greek yogurt?
Jessica Gavin says
You could substitute the yogurt for coconut cream or other types of yogurt for creaminess.
Sarah Eisenstadt says
I tried the creamy strawberry and peach. I used vegan yoghurt . It came out amazing Super easy to make. Such a good base recipe I tried it with mangos and melons it was incredible! Thanks Jessica!
Jessica Gavin says
Thank you, Sarah! I’ll have to try mango and melon popsicle flavors, perfect for the summer and so refreshing!
Cameron Bales says
Whenever I make homemade popsicles the water always separates out from the mix. So it’s ice separated from concentrated juice, not nice homogenous frozen slush.
It’s always super lame. I don’t know if I need to freeze them faster, make the mixture much colder before freezing , add some sort of emulsifier.
Do you have hints so they aren’t so lame?
Jessica Gavin says
Can you please provide more info on what you’re adding to the popsicle mold? Just fruit juice, or are you making a puree and mixing? In popsicle manufacturing, stabilizers like xanthan gum and locust bean are used to help stabilize the ice matrix mix to prevent separation. The colder your freezer, the faster the popsicles with firm up, reducing the time allowed for any separation of the fruit particles and water to occur. Most commercial freezing operations have a blast freezer that goes below 0ºF to quickly solidify the popsicles. For creamy popsicles the fat helps with homogenization and separation; some people even add cornstarch for additional stabilization. For fruit popsicles, I would make sure to blend them well if using whole fruits into a smooth consistency. Increasing the sugar level and adding some corn syrup helps reduce the freezing point and gives a better texture. Let me know if that helps!
Candice says
Hello – I saved your recipes for homemade Popsicles & hope to make them soon.
I am a diabetic and wondering:
Can i substitute Monk Fruit Sweetener – White Sugar Substitute for the honey?
if yes how much should i use?
thanks
Amanda
Jessica Gavin says
Yes, you can substitute the honey with monk fruit sweetener. Is it pure monk fruit or is it a sweetener blend? I would check the package for the substitution amounts based on the brand you are using.
Julilly says
Do I have to use honey or other sweetener? I like the taste of plain fruit and yogurt, but will it freeze as well without the addition?
Jessica Gavin says
You don’t have to add additional sweetener to the recipe.
Sara says
Could you please reply to Cameron Bales, asking about the water separating? I too have that question and is kind of uncool to reply to everyone else but them. If you don’t know at least say that!
Deion says
Hello. My name is Deion. I have a question please. I love ‘Outshine’ popsicles, and I also love smoothies. Can a fruit popsicle be use to make a smoothie?
Jessica Gavin says
You could remove the popsicle from the stick, add it to a blender with a small amount of liquid and puree. And more liquid to adjust the consistency.
Alicia says
Would I get a different consistency if I use frozen fruits?
Jessica Gavin says
You can use frozen fruit for the popsicles, especially if you are pureeing them. They will be thicker if pureed frozen. It will have a more similar consistency to fresh if thawed first.
Supriya Kutty says
I love the way you describe the flavors in this recipe. It makes me want to try it even more!
Jessica Gavin says
Let me know what popsicle flavor you try!