1 1/4 cup fresh lime juice, plus 4 whole limes
1 (14 oz) can of sweetened condensed milk
1 cup water
1/4 cup tequila
2 Tbsp. orange juice
12 (3 oz) Dixie cups
Small popsicle sticks
A pitcher
Kosher salt
Directions
1. In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
2. Line the Dixie cups on a baking sheet, so it will be easy to transport to the freezer. Fill each Dixie cup 90 percent of the way with the tequila mixture.
3. Slice the limes into one fourth inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
4. Freeze for at least six hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.
Source: Host the Toast
8 (3 oz) plastic cups
Sliced strawberries
Blueberries
12 oz Berry Lime Iced Tea
Directions
1. Fill each cup halfway full with fresh fruit. Add about one and a half ounces of Berry Lime Iced Tea to fill each cup. Do not overfill.
2. Cover each cup with a small piece of foil and insert a popsicle stick into the center of each cup.
3. Freeze for at least four hours.
Source: My Baking Addiction
Frozen fruit
Finely chopped thyme, rosemary, basil or other fave herb (optional)
400 ml fresh raw coconut milk (or 1 can of store-bought)
1/4 cup raw cane sugar (or preferred sweetener, to taste)
Directions
1. To prepare the popsicles: fill popsicle molds with small pieces of fruit and chopped herbs (don't forget the popsicle sticks!) leaving room for the ice cream to fill in.
2. To make the ice cream: blend the coconut milk and sweetener until smooth. Then carefully and slowly pour into your popsicle molds until they are full. Set in the freezer overnight or until frozen solid.
Source: This Rawsome Vegan Life
14 chocolate wafer cookies
1/4 cup superfine sugar
1/4 cup water
1/2 cup sour cream
1/4 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
Directions
1. Working in a small bowl, crumble the cookies to make pieces about the size of peas.
2. In a bowl, stir together the sugar and water until the sugar dissolves. Stir in the sour cream, milk, cream, and vanilla. Add the crumbled chocolate cookies and stir to mix.
3. If using conventional pop molds, divide the mixture across the molds. Cover and freeze until solid, at least four hours or up to three days. If using sticks, insert them into the molds when the pops are partially frozen, after about one hour, then freeze until solid, at least three more hours. If using an instant ice pop maker (Zoku), follow the manufacturer�s directions.
Source: Just Baked
2 cups red plums, chopped
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. water
1/8 tsp. ground cardamom
1 cup plain Greek yogurt
1 tsp. agave syrup or honey
1/2 tsp. pure vanilla extract
1 vanilla bean, seeds scraped and pod discarded
Directions
1. In a heavy bottom saucepan, combine plums, honey, lemon juice, water, and cardamom. Cook over low heat for 20 minutes or until the plums are very soft. Remove from heat and cool to room temperature. Set aside.
2. In a small bowl, combine Greek yogurt, agave syrup, vanilla extract, and vanilla bean seeds. Stir to combine. Set aside.
3. Transfer the cooled plum mixture to a blender or food processor and puree until very smooth. Using a fine mesh sieve, push the liquid from the plum mixture into a bowl and discard solids.
4. Layer spoonfulls of plum into popsicle molds, followed by the yogurt mixture, repeating until the molds are filled. Use a skewer to swirl the two mixtures together. Insert sticks and freeze for at least four hours. Un-mold pops and serve immediately or store in a zip top bag in the freezer with wax paper in between pops.
Source: Tiny Inklings
We're willing to bet you've been eating popsicles since you were a kid spending your summer running through sprinklers. We're also willing to bet that back then it was all Minute Maid lemonade push pops and those Flavor Ice Pops that came in frozen plastic packages.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
But now, as a grown up, you can do better. There are way more sophisticated popsicles that look like they came right out of Martha Stewart's freezer. Even better, they're a cinch to make. (No oven required? We're so down).
So when the summer heat hits this year, don't settle for store-bought pops. Check out these ultra-pretty, Pinterest-worthy popsicles that you won't be able to resist making.
