Popsicles

Fudge Pops

(Taste of Home)
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup milk chocolate chips
12 disposable plastic cups (3 ounces)
12 Popsicle sticks
In a heavy saucepan, combine the cornstarch and salt. Gradually stir in milk until smooth. Stir in corn syrup and vanilla. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in chocolate chips until melted. Pour into cups.
Cover each cup with heavy-duty foil; insert sticks through foil.
Place in a 13-in. x 9-in. pan. Freeze until firm. Remove foil and cups before serving. Yield: 1 dozen.

Pineapple Ice Pops

(Saveur Magazine)
1 c. sugar
1 c. water
4 cups
minced fresh pineapple
1. Bring sugar and 1 cup water to a boil in a 1-qt. saucepan and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
2. Put the chilled mixture and half of the pineapple into a blender; purée. Set a fine sieve over a bowl and strain puréed pineapple mixture, discarding solids. Stir the remaining pineapple into the mixture and pour into eight 3-oz. ice-pop molds (go to www.centralchef.com for a source).
3. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water. Makes 8 ice pops.

Mango-Chile Ice Pops

(Saveur Magazine)
1 c. store-bought mango juice or nectar
1/4 c. sugar
2 t. fresh lemon juice
1 t. ancho chile powder
1 large mango, peeled, seeded, and cut into small cubes
Heat mango juice, sugar, lemon juice, and /12 cup water in a 1-quart. Saucepan over medium-high heat and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled. Stir chile powder and cubed mango into the chilled mixture and pour into eight 3-oz. Ice-pop molds. Insert a Popsicle stick inito each mold an freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under cold water.

Strawberries and Cream Ice Pops

(Saveur Magazine)
1 lb. hulled strawberries
1/3 c. sugar
1/4 c. heavy cream
1 T. fresh lemon juice
1. Purée strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids. Whisk in sugar, heavy cream, and lemon juice until sugar dissolves. Pour strawberry mixture into four 3-oz. ice-pop molds (go to www.centralchef.com for a source).
2. Transfer molds to the freezer and freeze until slushy, about 1 hour. Insert a Popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water. Makes 4 ice pops.

Juice Popsicles

(simplyrecipes.com)
What juices to put in the mold? My favorite is lemonade. If you use ready made juice or lemonade, you might want to boil it down first, reducing the juice by about a half, and add a little corn syrup. If you are using frozen concentrated juice, add half as much water as you would normally. The biggest problem with homemade juice popsicles is that they turn out too icy. A higher sugar to water ratio will help reduce the iciness, as will a little bit of corn syrup.
3/4 to 1 cup granulated sugar (depending on how sweet you want them, and if you are using Meyer lemons, use less sugar)
1 cup water
1 Tbsp light corn syrup
Zest of 2 lemons
1 cup of lemon juice (about 4 large lemons)
Heat 1 cup of water and 3/4 to 1 cup of granulated sugar in a small saucepan until the sugar has completely dissolved. Add the zest of 2 lemons and 1 Tbsp of light corn syrup into the sugar water (also called simple syrup). Bring to a simmer, then remove from heat and let cool.
Juice enough lemons (about 4) to produce 1 cup of lemon juice. Strain out any pulp. Add the simple syrup to the lemon juice, straining out the lemon zest as you pour the syrup into the juice.
Pour the lemon mixture into the popsicle molds. Put into a freezer for at least 4 hours to freeze. To unmold, run under hot water for a few seconds.

Rhubarb Sorbet

(simplyrecipes.com)
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 teaspoons of chopped fresh ginger
2 tablespoons of corn syrup
Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
Process in your ice cream maker according to the manufacturer’s instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving. Makes about one quart.

Kiwi Ice Pops

Country Living
Kiwi ice pops appeal to kids and adults alike. This recipe is not only mouth watering but no fuss, making it one of the coolest ways to extinguish summer’s sizzle.
1 3/4 cup(s) water
1 cup(s) sugar
4 kiwis
1/2 cup(s) (about 4 limes) fresh lime juice
Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid -- about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid -- about 6 hours.

Dripless Popsicles

recipesource.com
1 package fruit flavored Jell-o
1 package kool-aid
2/3 cup hot water
2 cups cold water
1 cup sugar
In a large pouring pitcher mix together: Jell-o, Kool-Aid, sugar and hot water, until dissolved. Then add cold water. Pour into molds and freeze. Will not drip! Makes 20 ice tups (Tupperware ice molds).
Note: In our “test kitchen,” we used black cherry Jell-o and cherry Kool-aid. Recipe made eight, 2.5 oz. pops.

Creamy Juice Bars

MasterCook
1-6 oz. can frozen orange juice concentrate, softened (or grape juice, cranberry juice)
1-6 oz. can water
1 pint vanilla ice cream, softened, or plain yogurt
Whir in a blender. Pour into molds, insert sticks, and freeze. Made seven, 2.5 oz. treats.
Note: In our test kitchen, we used orange juice concentrate and vanilla ice cream. The result is a refreshing “dreamsicle” flavor. Print this post