1/2 cup sugar
1/2 cup water
1 cup lemon juice
3 cups cherries
1 large green apple
1 lime
1 cup whiskey
1/2 cup of sweet and sour mix
Directions
1. Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.
2. Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.
3. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.
4. Pour mixture into popsicle forms and freeze for about two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a two to three seconds.
Source: Bakers Royale
2 cups unsweetened coconut milk, halved
3 Tbsp. maple syrup
Sliced strawberries
Toasted coconut (as needed)
Pinch of lime zest
1 cup orange juice, freshly squeezed
Juice of one whole lime
Directions
1. Sweeten one cup of the coconut milk with the three tablespoons maple syrup. Leave the other unsweetened.
2. Pour the sweetened milk into the bottom of the popsicle mold, about one third of the way.
3. Add slices strawberries, zest or toasted coconut. Place the sticks and lid on top. Freeze.
4. Gently lift the lid while leaving the popsicle sticks embedded in the creamsicle.
5. Combine the orange juice with the lime juice, and pour into the molds to fill two thirds of the container. Freeze.
6. Repeat step two by pouring the unsweetened coconut milk into the top third remaining space. Freeze.
7. Run under slightly warm water for a few seconds to loosen the pops.
Source: Pink Patisserie
3 cups fresh blackberries
2/3 cup vanilla simple syrup
1/2 cup plain whole milk yogurt
3 to 4 Tbsp. honey
Directions
1. In a blender, combine fresh blackberries and simple syrup. Blend until very smooth.
2. Press through a fine mesh sieve to strain out the seeds.
3. In a small bowl, combine the yogurt and honey then fold into the blackberry puree.
4. Pour into popsicle molds and insert sticks. Freeze for three to four hours or until solid.
Source: OMFG So Good
small handful of almond
1 ripe avocado
50 g unsweetened cocoa powder
60-70 g coconut flower or cane sugar
30 g coconut oil
100-150 ml almond milk (you can substitute with rice- or oat- or soymilk)
1 vanilla bean, split and seeded
pinch of salt
Directions
1. Roast the almonds in a dry non-stick pan for five to six minutes. Set aside to cool, then chop them roughly.
2. Place all other ingredients in a food processor then blend everything until smooth. If you find it too thick, add a little bit more almond milk.
3. Put half of the roasted almonds into the popsicle molds, then pour the chocolate ganache cream over the almonds.
4. Sprinkle the remaining almond over the top, insert sticks and freeze until solid (at least two hours).
Source: Zizi's Adventures
4 large carrots
3/4 cup canned coconut milk
1/4 cup almond butter
Juice from 1/4 a lemon
Cinnamon, ginger, salt
Sweetener of choice
Directions
1. Peel your carrots then cover them with water and bring to a boil over high heat. Allow to boil for seven to 10 minutes or until very soft. Drain them and put them into a food processor.
2. Puree the carrots until they are a smooth texture. Then add in coconut milk, almond butter, and lemon juice. You can add more coconut milk or even water if you prefer a thinner consistency and more icy popsicle. Puree until everything is combined.
3. Add in small amounts of cinnamon, ginger, salt, and sweetener. Mix well then taste and adjust the sweetness and seasoning to your liking.
4. Pour into popsicle molds, insert popsicle sticks, and freeze for three to four hours or until they�re solid. To remove them run the bottom part of mold under warm water for a few minutes until the popsicles have loosened. Sprinkle with crushed almond or shredded coconut for garnish.
Source: Katie Did
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.
