To make healthy homemade popsicles with fruit, you’ll need to pick a fruit! Most berries work beautifully in popsicles, though you can also use mango, pineapple, kiwi, banana, peach, or watermelon. When I think of homemade popsicles, bright red strawberry pops are the first to come to mind! And it’s probably because fruit and popsicles are just a match made in heaven. After about 10 seconds your popsicles should come out easily! How to make fruity popsicles I just hold the bottoms of the mold under running water, moving it around to evenly warm each mold. Unmold: I’ve found the fastest and most efficient way of unmolding popsicles is by simply running the mold under warm water. The quicker your popsicles freeze, the soft they will be in the end (I go into this a bit more in For the Love of Popsicles)! For even more perfect pops, turn your freezer as cold as it will go. Then just poke your popsicle sticks through the foil and they will stand upright!įreeze: Next comes the freezing! Depending on how thick your popsicles are, it should take anywhere between 4 and 8 hours to freeze solid. Stick: Without sticks they’re just ice cubes, right?! Add popsicle sticks (I recommend the sticks from PopsicleLab, which are food-safe and environmentally friendly)! The lid of your mold should help them to stand straight, but if you have issues with them going crooked, tightly wrap the top of the mold with aluminum foil (trying to prevent the foil from touching the popsicle mixture). If you don’t have a popsicle mold, shot glasses, yogurt containers, muffin tins, and ice cube trays work well! The mixture will naturally expand as it freezes, so be sure to leave a little space in the top of your mold when you add the mixture. Mold: You’ve got your perfectly flavored mixture and you’re ready to mold it! A few of my favorite popsicle molds are the PopsicleLab’s Silicone Popsicle Molds (which are easiest to clean and unmold) and the classic popsicle shape mold (used to make the pops in these photos). Keep in mind that when food freezes the taste becomes less intense, so taste your mixture and make it slightly sweeter than you would a smoothie, because the sweetness will be less intense when frozen. Once you’ve got that established, there are a few basic principles to making your own popsicles.įlavor: Ripe (or even slightly overripe) fruit is the best flavoring for popsicles because it’s naturally the mosts sweet! You can supplement the sweetness with a touch of honey, agave nectar, maple syrup, or sugar if needed. The basics of healthy homemade popsicle makingīefore you start whipping up your homemade ice pops, you’ll need to choose your adventure! Are you going creamy or fruity? Yogurt is a great basis for creamy pops, while fruit purees are great for making fruity pops. Push Pops: While we like to avoid single-use plastic around here when possible, sometimes you just need a push pop for on the go!.Quick Freeze Molds: With quick-freezing technology, these freeze popsicles in minutes (though they make less and have a much higher price point).A recent favorite of mine! (And level up your set-up with PopsicleLab’s premium popsicle sticks!) PopsicleLab’s Silicone Popsicle Molds (pictured below): With environmentally-friendly silicone, these complete sets have all required accessories and make unmolding your popsicles a breeze (+ dishwasher safe, win).Before we dig into the popsicle recipes, it’s important that we’re working with a good popsicle mold! Here are our favorites for making perfect homemade pops:
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