While I'm clearly a fan of ice cream, pulling out our gigantic turquoise Sears Ice Queen hand-cranked machine from the 1960s, isn't the easiest thing when you want a quick icy fix. Whipping up a batch of homemade popsicles is a cinch in comparison. My standard popsicle version goes a little something like this: blend up strawberries, lemonade and some plain yogurt and pour into your favorite mold. Freeze and lick away. 
 
 
Erin Cooks creates some delicious Mojito Pops that not only use the juice from 8 limes, but also club soda, fresh mint and, of course, rum. It's refreshing would make the perfect ending to a long day. 
 
 
These beautiful jewel-tone popsicles at Dandy Sugar are a great way to get kids to eat their fruit. Lisa processes only the fruit (anything from raspberry to kiwi to orange) into empty yogurt containers and then pops them into the freezer. Lickety split and good for you too!
 
 
While I'm not a fan of watermelon, these watermelon-mint popsicles from Eating Out Loud would be right at home alongside a gingham picnic blanket. Using both lime and mint, the watermelon is pureed and frozen into cool shooting star molds. 
 
 
 
Over at La Tartine Gourmande, Béa creates some raspberry and peach popsicles that take a little bit of effort but the results are worth it. These are unique in that Béa creates both a raspberry coulis and a peach and yogurt puree. Together, each element remains distinct and creates one lovely looking pop. 

0 Comments