Column published at Frozen treats are cool to enjoy

Photographs copyright 2024 Getty Images Inc. Courtesy of “Awesome Ice Pops” by Andrew Chase, copyright 2024, https://robertrosebooks.com/us. Reprinted with permission. Available where books are sold. Text copyright 2024 Andrew Chase. Cover and text design copyright 2024 Robert Rose Inc.

It sure is hot outside as I write this column, and I could not let summer pass without writing about another refreshing hot weather treat. Ice cream was the featured indulgence a few weeks ago. Today, it’s ice pops.

With these stifling days, you might want to whip some up at home. Some of you may remember the double-stick, rocket- shaped, red, white, and blue pops, often sold by the neighborhood frozen-treat truck; it was a favorite of mine, invented in 1955 in Kansas City, and called Bomb Pop.

I reminisce while making homemade pops as well, taking Kool Aid and freezing it in an ice cube tray, sticking a toothpick in as it froze, which serves as the stick.

According to Popsicle, the treat was invented in 1905 by 11-year-old Frank Epperson, who left a mixture of powdered soda, water, and a stirring stick in a cup on his porch. It was a frosty night, and he awoke the next morning to find a frozen pop he called the Epsicle. It was a hit with his friends, and later with his own kids. They called it “Pop’s ‘sicle,” so in 1923 Epperson changed the name to Popsicle. His invention was the inspiration for other treats like Creamsicle and Fudgsicle.

Blue raspberry and cherry are popular flavors, with myriad, new-fangled flavors always joining the never-ending choices, created by culinary professionals, gourmet ice pop shops and in kitchens of home cooks. Think watermelon-mint, cucumber lime, or roasted peach with honey and thyme. There are cocktail pops, too … Pina Colada, Mojito, and Sangria.

Did you know?

• In 2005 there was an attempt to create the world’s largest (25 feet, 17+ tons) popsicle in Manhattan. Unfortunately, it melted.

• Quite often, Popsicle ice pop sticks have riddles on them, but you can’t find out the answer until you have eaten the whole pop.

• The very first ice cream man sold Popsicle ice pops from a horse-drawn cart to children in Nebraska.

• The Twin Popsicle ice pop was invented during the Great Depression, so two children could share an ice pop for just a nickel.

• Gourmet ice pop shops have opened in many places. Popbar, www.pop-bar.com, serves artisan pops in many cities throughout the U.S.

Ice pops, paletas, freezer pops, freeze pops, ice lolly, lick stick, ice-pole or cool pop are some of the creative names given to this cool treat. Whatever you like to call it, homemade ice-pops have become popular. Making them at home allows you to control the amount of sweetness, plus you can use over ripened fruit that perhaps isn’t so pretty.

Molds can be plastic or metal, vary in shapes and sizes, some are specifically meant for making ice pops.  Other molds, paper and plastic cups can be repurposed for ice pop making. For those that really get into making pops the high-tech way, check out the Zoku Quick Pop Maker which makes them in as little at seven minutes, https://www.zokuhome.com/collections/frozen-treats.

The number of cookbooks devoted to ice pop making is astonishing. “Awesome Ice Pops” by Andrew Chase (2024, Robert Rose, Inc., $19.95), is the perfect book to inspire both adults and kids with easy and, of course, delicious frozen treats to cool-off on those sultry summer days. You’ll find recipes using classic flavors and more modern flavor combinations, even cocktail inspired adult only creations.

The book is perfect for families who enjoy shared activities. The chapters introduce the basics; mold and tools needed, flavorings, and the process. Embellishing pops with coatings, layering, and how to add suspended ingredients is included for those who really want to be creative. There are chapters for fruity, creamy, carbonated and caffeinated, global, and boozy ice pops.

Now, let’s get pop making with these recipes from the book.

Classic Lemonade Ice Pops

The headnote says: “If you can get your hands on juicy fresh lemons, make lemonade, of course — or even better, make lemonade ice pops. And if you are lucky enough to get a bag of Meyer lemons, you will end up with the most delicious lemonade ice pops ever!”

Ingredients:

2 ½ cups water, divided

2/3 cup granulated sugar

1 teaspoon finely grated lemon zest

¾ cup freshly squeezed lemon juice

Directions:

In a small saucepan over medium heat, combine ½  cup water, sugar and lemon zest. Bring to a boil, then reduce heat and simmer for 3 minutes. Set aside to cool. Strain resulting syrup through a fine-mesh sieve placed over a large measuring cup, discarding solids. Whisk in lemon juice and remaining 2 cups water.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Tip: Meyer lemons are thin-skinned lemons originally from China. It is thought they were bred from crossing lemons with mandarin or regular oranges. They have a strong floral perfume and slightly sweeter juice than regular lemons. During the winter months they are exported from Florida and California to most North American locations.

Variation: Honey Lemonade Ice Pops: Reduce sugar to 1/4 cup. Proceed as above, whisking 1/3 cup liquid honey into syrup after straining.

Lemon Cola Ice Pops

The headnote says: “In Hong Kong’s hot, steamy summer weather, lemon cola — iced cola enriched with a generous amount of lemon juice — is a favorite beverage.”

Ingredients:

2 cans (12 ounces each) cola

Zest of ½ lemon, cut into strips

1/3 cup freshly squeezed lemon juice

Directions:

In a saucepan, bring cola and lemon zest to a boil. Boil over medium-high heat until reduced by about one-quarter, about 10 minutes. Remove from heat and set aside to cool. Remove and discard zest. Stir in lemon juice.

Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Avocado Ice Pops

The headnote says: “In Mexico and other parts of Central America, avocados are sometimes used in sweets. This use certainly won’t seem strange to the Filipino, Vietnamese and Indonesian communities, who primarily enjoy the fruit over shaved ice with sweetened condensed milk or in milkshakes.”

Ingredients:

1 cup chopped ripe avocado

1/3 cup sweetened condensed milk

3 tablespoons freshly squeezed lime juice

Pinch salt 2/3 cup water

3 tablespoons extra-fine (fruit) sugar or granulated sugar

Directions:

Place avocado, condensed milk, lime juice and a scant pinch of salt in blender. Stir together water and sugar until sugar is dissolved; add to blender. Puree at medium-high speed. Pour into molds, tapping them on work surface to remove any air pockets.

Insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Strawberry Lassi Ice Pops

The headnote says:” Honey and a ouch of black pepper flavor these lassi-inspired ice pops.”

2 cups halved hulled strawberries or frozen whole strawberries, thawed

1 cup plain yogurt

1/3 cup milk

1/4 cup liquid honey

Pinch freshly ground black pepper

Directions:

In blender at medium speed, purée strawberries, yogurt, milk, honey and pepper. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.

Tips: It is preferable to use at least 2% yogurt or yogurt with a higher fat content for this ice pop. Greek-style or drained (thickened) yogurt also produces a good result. Non-fat or 1% yogurt can be used but will produce an icy rather than creamy result. Use a light-flavored floral honey such as wildflower, orange blossom, acacia or clover.

Sangria Ice Pops

The headnote says: “Sangria, with its abundant fruit flavors, makes a natural ice pop.”

1/3 cup granulated sugar

1/3 cup unsweetened apple juice

3 strips (each 1/2 by 2 inches) orange zest

2 strips (each 1/2 by 2 inches) lemon zest

2 cups red wine

½ cup orange juice

3 tablespoons freshly squeezed lemon juice

2 tablespoons orange liqueur, such as Cointreau or Triple Sec

Directions:

In a small saucepan, combine sugar, apple juice and orange and lemon zest.

Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 3 minutes. Pour into a large measuring cup and set aside to cool.

Discard zest. Stir in wine, orange juice, lemon juice and liqueur. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours or preferably overnight. If you are using an ice pop kit, follow the manufacturer’s instructions.

Tip: Use a red wine that is unoaked (not aged in wooden barrels) or, at the most, only lightly oak-aged. The tannins from oak would be too strong with all the other flavorings.

Photographs copyright 2024 Getty Images Inc. Courtesy of “Awesome Ice Pops” by Andrew Chase, copyright 2024, https://robertrosebooks.com/us. Reprinted with permission. Available where books are sold. Text copyright 2024 Andrew Chase. Cover and text design copyright 2024 Robert Rose Inc.

with the upcoming heatwave in the USA this is for my sugar free/low sugar friends!!

these two frozen treats are soooo good. the fruit bars are at ALDI and the pedialyte ice pops are in the baby section at most grocery stores. both are very yummy!

... summer vibes 💜🧡❤

.♡

-Frozen gummy bears; soak gummy bears in sprite overnight, then put on a tray or plate separated in the freezer for a couple hours

-sorbet; put a fruit or multiple fruits of your choice (works best with strawberries, mangos, watermelon, tangerine slices) in the freezer until their completely solid OR use already frozen fruits, then add the fruit/fruits to a blender with a squeeze of lemon or lime juice, some maple syrup or honey, and optionally their zest, then blend together

-strawberry bites; finely chop up strawberries, almost the same amount of greek yogurt, put even sized dollops on a tray with parchment paper, put in freezer until solid, optionally dip in melted chocolate and let set

-frozen tanghulu: skewer fruits (works best with strawberries, mandarin slices, grapes, watermelon, banana, honeydew melon) and put in freezer overnight, get a bowl of water or flavoured milk (banana milk, strawberry milk, chocolate milk work great) and fill with ice, and dip the skewers in, it should harden immediately

-iced coffee pop; 1 1/2 cup of coffee, 3/4 cup sweetened condensed milk, 3 tbsp unsweetened cocoa, blend and then freeze overnight

-frozen popsicles; this one goes without saying but if you have molds for this you can use anything from lemonade, limeade, iced tea, koolaid, orange juice, etc and add fruit chunks, lemon/lime zest,, otherwise use your favourite smoothie recipe maybe leftovers from any you make,, or straight up any type of soft drink you like (i even used monster once) maybe with a squeeze of lemon,,