By Carolyn Brown, MS, RD
Fourth of July is almost here and whether you’re hosting, beaching or doing a whole lot of nothing (me!), why not make something new? Once it’s summer it’s way too hot to slave away in the kitchen. Smoothies are one of my favorite hot weather (and minimal effort) options but I’m also a big fan of frozen treats, so the popsicle molds have been pulled down from the tippy top cabinet and are now prime-time players.
Popsicles are not just for kids, and the good ones are probably not coming from the ice cream truck. We’ve been seeing fresh-fruit, herb, and even tea pops “pop up” at farmers and food markets the past few summers. These trends are just as easy to DIY – and you can make your pops as kid or adult friendly as you want.
In the spirit of vacation, I love combining popsicles with cocktails – poptails!
Grapefruit and Strawberry Greyhound “Poptail” (adapted from Endless Simmer)
- 8 oz. fresh-squeezed grapefruit juice (about a 1lb grapefruit)
- 12 oz. strawberries (about 12 medium strawberries)
- 5 oz vodka
- Optional extras: Stevia, mint, and/or basil
- Place the juiced grapefruit and whole strawberries (and optional extras) in a food processor or a blender and process until everything is pureed. Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicle molds.
- Freeze for at least 6 hours or until frozen solid. To release popsicles, run hot water on the outside of popsicle molds for a 2-3 seconds.
You don’t necessarily need popsicle molds, you can actually go super old school and use Dixie cups with popsicle sticks. If you’re looking for more pop inspiration, or want to make them kid friendly, check out this Pops! book.
What about you? What’s your idea of the perfect pop?