Homemade Popsicles

It's starting to got hot and humid in good old Houston. So what does one do when getting one's tan on poolside, but want to cool down? Eat popsicles of course! I purchased a popsicle mold from Amazon to make fresh popsicles for us to eat throughout the hot months in Houston and I seriously think it's one of the best purchases that I made in a while. I've made a variety of popsicles already and Dr. Sweetpea is in heaven. Our favorites are Strawberry and Cream, Blood Orange, Cantaloupe, and Thai Tea. I'll share the recipes for these below and you'll have a very refreshing summer too!

Strawberries and Cream Popsicles

(Source: People's Pops)

Just over 1 pound (4 cups) strawberries, hulled

7 fl oz simple syrup (3/4 cup plus 2 tablespoons)

2 fl oz heavy cream (1/4 cup)

1 tablespoon freshly squeezed lemon juice, if needed

Puree the strawberries in a food processor. You should have about 2 cups (16 fl oz) of puree. Transfer the pureed strawberries to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir well to combine. Add the cream and mix according to your aesthetic preference. Taste; the mixture should be sweet and mouth-fillingly creamy but not cloying. Adjust to taste, adding the lemon juice if the mixture tastes a little flat. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. 

Cantaloupe Popsicles 

(Source: People's Pops) 

1 cup(8 fl oz) simple syrup

1 cantaloupe, about 2 1/4 pounds, peeled and seeded

Cut the cantaloupe into large chunks and puree in a food processor. You should have about 2 1/3 cups (19 fl oz) of puree. Transfer the pureed cantalope to a bowl or measuring pitcher with a pouring spout. Add 3/4 cup (6 fl oz) of simple syrup to the cantaloupe puree until it tastes sweet. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until slid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. 

Blood Orange Ice Pops

(Source: Sweet Cream and Sugar Cone Cookbook)

1/2 cup 2:1 simple syrup (recipe below) 

2 1/4 cups fresh blood orange juice (from 6 to 8 blood oranges)

1/8 teaspoon kosher salt

about 30 segments of blood, cara cara, or other variety of orange

In a medium nonreactive bowl, combine 6 tablespoons of the simple syrup, the juice, and the salt. Stir until well combined and the salt has dissolved. Taste the base. It should taste too sweet (once frozen, it will lose some of it's sweetness. Add the remaining simple syrup if you need it. Add 2 or 3 orange segments to each ice pop mold. (Don't add too many or the pops will be hard and icy. Leave room so that you end up with more juice than fruit in each pop.) Strain the base through a fine-mesh strainer into a liquid measuring cup. Pour into the ice pop molds, insert the sticks, and freeze until completely solid, about 4 hours. Unmold just before serving. 

2:1 simple syrup

1/2 cup sugar

1/4 cup water

Mix the sugar and water in a small saucepan. Mix the sugar and water in a small saucepan. Dip your fingers or a pastry brush in water and wash down the sides of the pan before heating. Place over medium heat and stir until the mixture comes to a boil and the sugar has dissolved completely. Remove the pan from the heat and let cool completely. Transfer to a covered container and store in the refrigerator.