Posted by Stephanie Simpson on
I’m not sure why it’s taken me so long to make fruit popsicles.
I guess I thought it was somehow tricky, even though we all know that popsicles are just frozen juice on a stick (translation: they’re easier to make than they are to mess up).
Anyway, I got it into my head on Sunday that I should spend the night blending tiny batches of fruit and freezing it, with the goal of creating a set of rainbow-coloured popsicles. This, despite the fact that I’d never before made a fruit popsicle, and that it’s virtually impossible to create the colour blue from fruit.
But, likely to no one’s surprise (remember that bit about frozen juice on a stick?), it worked. Turns out fruit popsicles aren’t only super-flavourful and refreshing – they’re also exceedingly simple to make. Blend, decant, freeze, wait – and that’s it. You won’t make blue, but you will make something good.
My guess is that you’d be totally fine winging it and inventing popsicle varieties of your own. But if you want a little guidance, here’s how I made mine.
Step 1: Drop your fruit into the bowl of a food processor or blender and pulse until it’s totally smooth. Fresh fruit is easiest to blend, but soft frozen fruits (like raspberries, blackblerries and blueberries) will work too.
The fruit will decrease in volume slightly when you blend it, so it’s best to start with slightly more than will fit in your popsicle tray. My 8-popsicle tray holds about 2 cups of liquid, so I’ve written the recipes (loosely speaking) accordingly. Adjust as you see fit! And don’t be afraid to make a little extra – it’ll give you room to taste test freely and adjust the flavours.
Step 2: Immediately after blending, pour your fruit mixture into the trays and pop them into the freezer. Out of the freezer, the sweet fruit juice will start separating from the bland pulp, making for a popsicle that’s only half tasty.
Step 3: Wait until the popsicles are totally frozen through. Remove from the freezer a couple minutes before you want to serve them. And that’s it!
Below you’ll fnd the rough proportions I used to make the rainbow flavours, scaled to make about 2 cups each.
Watermelon + Raspberry
2 cups of chopped fresh watermelon + 1/4 cup fresh or frozen raspberries
Mango + Coconut
1 1/2 cups sweetened mango puree + 1/2 cup coconut milk
Notes: I could barely taste the coconut in my popsicle, likely in part because I was using light coconut milk. For a more coconutty flavour, try mixing equal parts of mango puree and coconut milk. If you can’t find mango puree, give this recipe a try (scaling it to make 1 1/2 cups).
Pineapple + Lime
2 slightly heaping cups of chopped fresh pineapple + 1 1/4 tsp lime juice + 3/4 tsp honey
Honeydew + Cream
2 slightly heaping cups of chopped fresh honeydew + 2-4 tbsp whipping cream (to taste)
Blueberry + Raspeberry
1 cup of fruit juice (I used blueberry, but apple or raspberry would work too) + 1 slightly heaping cup of mixed fresh or frozen raspberries and blueberries
Blueberry + Blackberry
1 cup of fruit juice (again, I went for blueberry) + 1 slightly heaping cup of mixed or fresh blueberries and blackberries
- For a less icy popsicle, add a couple tablespoons of yogurt to your fruit mixture before blending.
- If you find your popsicle mixture too thick or rich, thin it with water, 1-2 tablespoons at a time, tasting after each addition.
- Other fruits that would work well: Strawberries, kiwis, papayas and stonefruit. Freshly-squeezed orange juice would be delicious too (try mixing it with a bit of lemon, lime or grapefruit juice).
- Raspberries and blackberries are delicious when frozen whole. Try dropping a couple of whole berries into your filled popsicle tray before it hits the freezer.
- Not big on fruit flavours? Try making popsicles from cold-brewed iced tea!