Perfect popsicles – everyone’s favourite ice lolly

Sweltering temperatures in Europe and beyond have us all craving a little respite and what better way to cool down than with a thirst quenching ice lolly – oh the sheer joy of a popsicle! Today’s fruitier, healthier, innovative and wide ranging versions of frozen ice on sticks are a far cry from the fluorescent, mass-produced, overly sweet versions from our childhood. From artisanal producers to innovative chefs the 21st century popsicle has arrived. Here are a few of my favourites from my latest book The Popsicle Party, published by Ryland, Peters & Small and Cico Books.

Refreshing apple and cucumber pops

Makes: 6-8 popsicles

The name says it all really and so pretty. It’s also great for kids who think they don’t like cucumber. Give them one of these and see just how easy it can be!

4 apples

3 Lebanese cucumbers

Juice 2 limes

100g sugar

Quarter and core ½ an  apple and cut into wafer thins slices. Take 1/2 a cucumber and again cut into wafer thin slices. Reserve the slices.

Pass the remaining apples and cucumber through a juicer. Add the lime juice and sugar and stir until the sugar is completely dissolved. 

Divide the apple and cucumber slices between the 6-8 moulds and top up with the apple and cucumber syrup. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. . 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Lime, pomegranate and rosewater popsicles

Makes: 8 small (80ml)

Pretty in pink may well have been the name of a 70’s pop song, but it works equally well to describe this delicious and refreshing fruit popsicle. The rosewater is lovely with the flavour of the pomegranate and gives it that Middle Eastern allure.

4-5 pomegranates

Juice 2 limes

30 g caster sugar

2 teaspoons rosewater or orange flower water

fresh rose petals, dried rose petals and lime wedges, to garnish (optional) 

Cut the pomegranates in half over a bowl lined with a large sieve to catch all the juice. Setting 1/2 a pomegranate to one side, squeeze out as much of the juice as you can from the seeds pressing the seeds down with a metal spoon. 

Measure the juice, you need 500 ml for this recipe (chill the rest to drink).

Stir the lime juice, sugar and rosewater into the pomegranate juice and stir until the sugar is dissolved. 

Divide the reserved pomegranate seeds between 8 small popsicle moulds  and pour in the juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Banoffee salted caramel creams

Makes: 8

Not sure what there is to say about this other than make it, freeze it, eat it – oh so delicious.

4 tablespoons golden syrup 

1 tablespoon cocoa powder

2 bananas

300 ml double cream

25 g caster sugar

25 g blanched almonds

1 tablespoon cold water

a little sea salt

4 tablespoons butter caramel sauce

Place 3 tablespoons of the golden syrup and cocoa powder in a bowl and stir well the cocoa powder is dissolved and the syrup smooth. 

Place the bananas, cream and sugar into a blender and blend until completely smooth. Pour the banana cream into 8 popsicle moulds. Carefully drizzle in the chocolate syrup and using a skewer swirl through the cream to form a ripple effect.

Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer a further 4-6 hours until frozen. 

Meanwhile, line a small tray with foil. Place the almonds, water and the remaining golden syrup in a small frying pan. Heat gently until the syrup begins to boil. Increase the heat and cook for 3-4 minutes until the almonds are browned and glazed with the syrup. 

Transfer the nuts to the prepared tray and sprinkle with salt. Leave to cool. As soon as they are cold, chop roughly. 

When ready to serve, pop a small metal tray lined with baking paper into the freezer for 10 minutes to chill. To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds. 

Place the popsicles on the prepared tray and immediately drizzle over the caramel sauce and top with the nuts.  Return to the freezer for 10 minutes to set.  

Tutti Frutti 

Makes: 8

Remember  ‘rockets’ that multi-coloured ice pop from your childhood? This homemade version looks great and tastes even better than the original.

250 g caster sugar

500 ml cold water

2 oranges

1 lemon

2 limes

125g raspberries

Place the sugar and water in a saucepan and heat gently, stirring until the sugar is dissolved. Boil for 1 minute, then remove from the heat and cool completely. 

Squeeze the juice of the oranges, the lemon and limes into separate bowls.  Add enough of the sugar syrup to sweeten each fruit juice, ending up with approximately 150 ml of each juice (you will still have sugar syrup leftover).

Place the raspberries in a blender with 100 ml of the remaining sugar syrup. Blend until really smooth and then taste for sweetness, adjust accordingly.

Pour a layer of the orange juice into each of 8 popsicle moulds. Transfer to the freezer and allow the mixture to freeze completely (about 1 hour).

Pour in an equal layer of lime juice. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Freeze again until firm and repeat this process withy the remaining 2 juices. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.

Buttermilk, raspberry and pistachio pops

Makes: 6 popsicles

Here yogurt and buttermilk are sweetened with agave syrup, a recent addition to the many different types of sweeteners and sugars, has a lower GI than many alternatives as it is largely a fructose based sugar. Now widely available from health food stores and supermarkets, it shouldn’t be too difficult to find – honey can be substituted. 

250 ml Greek yogurt

250 ml buttermilk

150 ml agave syrup

125 g fresh raspberries

25 g finely chopped, unsalted pistachio nuts 

Whisk the yogurt, buttermilk and agave syrup together until combined. 

Divide the raspberries between 6 moulds and top up with the buttermilk mixture. Either add the sticks at this stage or freeze until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen.  

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds and dip the ends into the chopped pistachio nuts.

Cool watermelon, strawberry and lemon pops

Makes: 8-10 popsicles

All you need is a slug of vodka and you’d have the perfect frozen daiquiri! But, hey who needs alcohol when you can enjoy this healthier fruit version in the form of an ice pop.

300g strawberries, hulled and halved

3 tablespoons icing sugar, sieved

500 g watermelon

Juice 1 lemon

Combine the strawberries with the sugar and leave for 1 hour, stirring occasionally. Discard the watermelon rind and dice the flesh.

Place the strawberries and all the juices, the watermelon and lemon juice in a blender and blend until smooth. Divide the juice between 8-10 small popsicle moulds.

Either add the sticks at this stage or freeze or leave until the mixture is firm enough to add the sticks. Return to the freezer for a further 4-6 hours until frozen. 

To remove the popsicles from their moulds, dip into hot water for a second or two. Gently pull from the moulds.

First published in The Popsicle Party by Louise Pickford, with photography by Ian Wallace

Published by Ryland, Peters & Small and Cico Books



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