Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
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Simply stack your colors in popsicle molds (I used the Orkin mold) or even paper cups, insert a stick, and let them freeze. This recipe couldn't be easier, and the finished product is a pleasurable frozen treat with a visual twist which makes it that much more delightful to eat.
Pairing sweet blueberries with punchy moonshine and a hit of lemon juice is a genius move, making these Blueberry Moonshine Pops one hell of a summer afternoon treat.
Matching up tart rhubarb with delicate, floral jasmine tea makes for a transcendent popsicle experience.
Watermelon is one of those great summer fruits that works perfectly in both sweet and savory dishes. Tossed with some mint and feta, it makes a bang up salad; it's also great sprinkled with a bit of salt or chile for a hot 'n sweet snack. And it's this versatility that makes these Watermelon & Parsley Pops from People's Pops such a great combination of summery flavors.
Pairing Campari, a bittersweet Italian apéritif, with sugary cantaloupe makes for popsicles with a very grown up flavor profile.
Mango, for me, is a quintessential summer flavor. Tart, sticky, and sweet, it is the fruity embodiment of the warmth and brightness of summer. Cloves, on the other hand, are darker, spicier, and deeply autumnal. The two together? Perfect for a warm summer evening in early March.
This grapefruit-tequila paleta is particularly refreshing. If you want an extra kick, blend a bit of the chiles with the grapefruit base, or infuse the simple syrup with more chiles. Just like a margarita, these paletas have a seasoning on the top; I love both options and couldn't decide between them, so I'll leave the topping up to you.
One of the best things about working in markets is the wonderful people you meet. There's a particularly cute couple that are regulars at the Hester Street Fair and they love these paletas; they would buy several at a time last year to take home so they could enjoy for the week. I just bought some wonderful bicolor corn from the farmers market to make some and wanted to dedicated this recipe to them!
The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy.
There are tons of different sangria recipes out there, and you should feel free to play with this recipe and make it your own. I love mango, so I add it to the fruit mix, but you might prefer strawberries or oranges. Just use this method as a guide to have fun with them!
I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked!
These Bittersweet Pudding Pops are a grown-up take on that late, great Bill Cosby-approved classic, the Jell-O Pudding Pop.
The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink.
There's no sign at the popsicle haven Las Paletas in Nashville, Tennessee, which makes finding it tricky, but it's worth the sugary reward. The popsicles here are known for their powerful burst of unusual flavors like eggnog and hibiscus but what captured my heart was the sweet and spicy ice pops like pineapple-chile and cucumber-chile. It's cooling refreshment meeting the sizzle of chiles.
Growing up in the 1980s, I was pretty sure what made Jell-O Pudding Pops so delicious: every batch had been lovingly made by Bill Cosby, naturally. Now that I'm older and (arguably) wiser, I know that the secret behind that singular texture and flavor isn't Bill's secret family recipe. But what I didn't know was that these sweet summertime treats are, seriously, the easiest thing ever to make.
This week marks Midsummer, that magical part of the year where the days are long and, according to Shakespeare, the nights are made of magic. And while Shakespeare is fine, creamsicles are divine—and so I present A Midsummer Night's Creamsicles, a homemade version of the classic treat which truly taste best when enjoyed in the summer months.
Photograph from mapper-montag on Flickr Although I never had a backyard pool as a kid, I spent many a hot summer afternoon in my neighbor's pool practicing somersaults, backflips, and cannonballs. All that swimming certainly worked up an appetite. My...
Replacing artificial colors and flavors with the natural charms of fresh berries and tangy cheesecake, nobody will miss the true blue in these delicious homespun versions of the familiar day-glo red-white-and-blue rocket pop. For a more in-depth how-to on this...