4 Most-Wanted Summer Popsicle Recipes
It’s hot, y'all. Tis the season for delicious treats that cool you down — and ones you can travel with reign supreme! Dive into the popsicle trend this summer with these cutesy recipes!
1. Fruit Salad Ice Pops
Ingredients:
1 peach, cut into ½-inch slices (½ cup)
2 kiwis, peeled and sliced into ¼-inch rounds
3 ounces blueberries (½ cup)
4 ounces strawberries, hulled and halved ( ¾ cup)
1 ½ to 2 cups 100 percent white-grape juice
How-To:
Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks)
Learn how to make this recipe with Sarah Carey!
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2. Date Shake Popsicles
Stow these creamy, cinnamon-spiced yogurt pops in your freezer for those times that you crave something sweet. Dates provide a natural sugar hit – no added sweeteners necessary.
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3. Fresh Fruit Firecracker Popsicles
Mix together strawberries, blueberries, and yogurt to create Sarah Carey’s red, white, and blue summertime treat.
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4. Apricot-Pistachio Parfait Pops
Popsicles for breakfast? Absolutely! These cool yogurt, fruit, and nut pops are easy to whip up, and healthy to boot.
Ingredients:
1 ½ cups plain Greek yogurt
½ cup apricot preserves
Honey, for drizzling
Finely chopped pistachios
How-To:
To make, stir together yogurt and apricot preserves. Transfer the mixture to ice-pop molds and freeze, at least 8 hours and up to 1 month. To serve, unmold and drizzle one side with honey, then dip in pistachios.
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PLUS: No-Melt Pop Invitations
Retro-looking ice pops conjure sweet flashbacks – and, in the form of invitations, set the tone for a summer party. Glassine and vellum papers give the cutouts a frosty, fresh-from-the-freezer look.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
