Make Your Own Popsicles

7 Feb
Generally, I’m against buying appliances for the kitchen that serve only one purpose.  I get by pretty well with just my Kitchen Aid and Cuisinart and have eschewed appliances like toasters or George Foreman grills, the functions of which I can easily replicate with an oven and a grill pan.  Most of this is due to a lack of space in our kitchen, but I also do my best to limit my belongings to things that have great sentimental value, significant beauty or things which I will use often.  One-shot appliances don’t fulfill any of those prerequisites for me.
This Christmas, however, my sweetheart bought me a popsicle maker that freezes popsicles in 7-9 minutes and includes tools to make creamsicle-style filled popsicles, layered popsicles and other fancy popsicle treats.

Photo by Zoku

And what’s more- it came with a recipe book for a plethora of exciting popsicles, including butter pecan, mint mojito and chocolate cherry popsicles. I’d never even considered making popsicles at home before and after our first batch of  butter pecan popsicles, I’m wondering why I didn’t.  The possibilities are endless and you don’t need a fancy popsicle making machine to make them- you can buy an inexpensive popsicle mold and freeze them in your freezer the old fashioned way.

Butter Pecan Posicles with Chocolate Polka-Dots

A few recipes from Zoku to get your creative juices flowing (and freezing):


Makes 6 Pops


2/3 cup (5 1/2 oz) water
3 tablespoons sugar
7 fresh mint leaves
1 cup + 2 tablespoons (9 oz) pure pink grapefruit juice (store-bought or about 2 grapefruits, juiced)

Make the mint syrup

In a small saucepan over medium–low heat, combine the water, sugar, and fresh mint leaves. Bring to a simmer, cover, reduce heat to low, and continue to simmer for about 5 minutes. Remove from heat. Using a fine mesh sieve, strain the mixture into a medium bowl.Refrigerate until cool.

Make the pop base

Stir together the cooled mint syrup and grapefruit juice. When juicing grapefruit, remove as much as the rind and inner white pith as possible to prevent bitter tasting juice.

Assemble the pops

  1. Insert sticks into the pop maker molds and pour the pop base until you reach the fill line.
  2. Let freeze completely, then remove pops and enjoy!


Yields 6 PopsIngredients

8 ounces apple cider
4 tablespoons caramel sundae syrup; at room temperature
4 tablespoons Greek vanilla yogurt
6 thin apple slices (approximately 1/8 inch thick) optional

Make the caramel apple base

In a medium bowl, whisk together the apple cider, caramel syrup, and yogurt until thoroughly combined and smooth.

Assemble the pops

Stick the apple slices to the walls of the pop maker molds. Insert sticks and pour the caramel apple base until you reach the fill line. Let freeze completely, then remove the pops and enjoy!


Yields 6


1 cup lemonade
4 oz hulled strawberries

1. Add lemonade and strawberries to a blender and puree until smooth. Strain through a mesh sieve into a measuring cup, using a spoon to push it through faster. If the mixture is foamy, let it sit for 20 minutes to settle down. Then give it a gentle stir before assembling pops.

2. Insert sticks and pour the strawberry lemonade blend into molds until you reach the fill line. Let freeze completely, then remove the pops with and enjoy!


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