Try these delicious pops next time the temperature creeps above 80 °F. Light saber chopsticks not required or recommended. 

Ingredients

Fruit Juice Popsicle Ingredients:

  • 6 oz fresh raspberries

  • 5.5 oz water

  • 1.75 oz sugar

  • 1 Tbsp lemon juice 

  • ¾ tsp guar gum

Frozen Mousse Popsicle Ingredients:

  • 2 mangos, peeled + chopped (or 10 oz frozen mango)

  • 2.5 oz sugar 

  • 3 oz water

  • 2 Tbsp lime juice 

  • ⅔ Cup coconut cream (or the cream from 2 cans of full fat coconut milk, strained), chilled

Brazilian Limeade Popsicle Ingredients:

  • 3 small limes, washed + dried 

  • 6 oz sweetened condensed milk

  • 2 Tbsp sugar

  • 9 oz ice water 

Sorbet Popsicle Ingredients:

  • 4 oz water

  • 3.75 oz sugar

  • 2 Tbsp light corn syrup

  • 15 oz frozen blueberries 

  • 2 Tbsp lemon juice 

  • Optional: 1 Tbsp orange liquor (i.e. Gran Marnier) 

Method

Fruit Juice Popsicle Method:

  1. Combine all of the ingredients in the base of a food processor. Process until completely smooth, then strain the mixture. Discard the raspberry seeds.

  2. Pour the raspberry mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles. 

  3. Freeze overnight before serving.

Frozen Mousse Popsicle Method:

  1. Combine the mango, sugar, water, and lime juice in the base of a food processor. Process until smooth and set aside.

  2. Add the coconut cream to the blender and blend until thickened.

  3. Pour the mango mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles. 

  4. Freeze overnight before serving.

Brazilian Limeade Popsicle Method:

  1. Slice the limes into 8 segments. 

  2. Add the limes, sweetened condensed milk, sugar and ice water to a high powered blender.

  3. Blend the mixture for 15 seconds only, the longer you blend, the more bitter the popsicle will be.

  4. Strain the mixture and discard any remaining rind pieces. 

  5. Pour the lime mixture into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles. 

  6. Freeze overnight before serving.

Sorbet Popsicle Method:

  1. Combine the water, sugar, and corn syrup in a small saucepot. Bring the mixture to a boil and cook until it reaches 220 °F. Set aside. 

  2. In the base of a food processor, combine the blueberries and lemon juice (and orange liquor if using). Process until smooth.

  3. Combine the blueberry mixture and the sugar syrup in a pourable vessel. 

  4. Allow the mixture to cool to room temperature (if necessary), then pour it into a freezer safe popsicle mold. Place a popsicle stick (or glow stick) into each of the popsicles.

  5. Freeze overnight before serving.