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Friday, July 16, 2010

Easy Peasy Popsicles


It seems to be heating up everywhere around the country right now, so I thought we could all use some easy - and relatively healthy - cooling off.  Basically, all you need to make popsicles at home is fruit, a blender, and a popsicle mold.  The directions are nearly always:  Blend, Pour, Freeze.  And the recipes can be modified and changed up a thousand different ways.

I opted to make a creamy coconutty popsicle because it sounded just so yum.  The Limber de Coco recipe ended up tasting like frozen rice pudding - Yum!  Because I limit my dairy, I may try making them next time with all coconut milk, or just substituting almond milk for the evaporated milk.  I gave this one a 4 Spoons.

The Berry popsicles are yummy and definitely an easy way to get in a ton of fruit.  They aren't as sweet as a grocery-store popsicle, so you can add more honey if you like.  I rated these a 4 Spoons.  I might try making them with strawberries next.

The Prosecco popsicles were a great idea in theory.  I think my mistake was in using a Prosecco that I don't absolutely love.  I'm pretty sure that if I made them with my favorite Moscato, they'd be to-die-for.  Yes, you can still taste the champagne flavor when you pull them out of the freezer.  So, if you love champagne, these could be fun.  I rated these a 3.5 Spoons (probably a 4 Spoons with my Moscato).

My popsicle mold is a cheapy from Ikea.  But I've seen them at craft stores, too.  Here's a link for snazzy ones onlines.  I'm seriously tempted to order them.  I'd be the coolest non-mom on the block, right? :)   Popsicle Molds on Amazon

Enjoy!


My favorites: Berry and Coconut Cream



Berry Popsicles
adapted from this lady
1 pint blueberries
3 Tbsp. agave or honey
1/2 100% fruit juice
squeeze of lemon juice
pinch salt

Dump all ingredients into your blender or food processor and blend to make a slurry.  Pour into your popsicle mold and freeze 5 hours or until solid.


Limber de Coco (Coconut Cream Popsicles)
courtesy of Tasty Kitchen
7 oz coconut milk (1/2 the can)
6 oz evaporated milk (1/2 the can)
1/4 c. sugar
1/2 c. shredded coconut, optional
1 tsp. vanilla
1/2 tsp. cinnamon
1 egg yolk

Whisk all ingredients and pour into your popsicle mold.  Freeze 5 hours or until solid.  (Yes, there's an egg in here.  Crazy!  The original recipe says you don't have to use it, but I figured, why not.  I love raw cookie dough and egg nog; what's not to lose.)




Prosecco Popsicles
adapted from this lady
2 peaches, sliced
1 c. strawberries (I used frozen, whole strawberries)
3 Tbsp. sugar
1/2 bottle Prosecco (next time, I'll use Moscato)

Dump fruit, sugar, and a splash of Prosecco into your blender or food processor.  Blend until you have a slurry.  Stir in remaining Prosecco.  Pour into your popsicle mold and freeze 5 hours, or until solid.




The Prosecco popsicles expanded the most.  Note to self: When making popsicles with fizzy alcohol, don't fill the mold as high as usual.






Voila!
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4 comments:

  1. Those coconut popsicles sound divine! Will definitely have to give them a try.

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  2. @Scraps - I hope you like them! I'm thinking that it'd be really easy to modify them with different flavorings like almond or rum just about anything!

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  3. ok so how do you get them so they come out of the molds.?
    We make some with juice, 100% juice then pour it in! :) but yours sound yummier.

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  4. @Royal Family - Run warm or hot water over the molds when you take them out of the freezer. If you watch this video at the 3:35 mark, it shows you: http://www.youtube.com/watch?v=VzLewJIkGf4

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