How to Make Ice Pops

There is a delicious moment in the making of ice pops that simply doesn't happen with the supermarket variety, as you feel the pop slip the bonds of its frozen mold and come sliding out, still frosty but showing the first signs of melting. Your mouth waters, ready for a cold summer shock and a burst of intense, homemade flavors. Get ready, because we're bring the best tips and recipes for homemade ice pops.

When working with fresh fruit purees, you'll get the smoothest texture if you strain the mixture through a fine-mesh sieve. Chunks of whole fruit may freeze rock-hard, while seeds may create an unpleasant grittiness.

Start with chilled mixtures so they'll freeze quicker. For separate and defined stripes, it's important to freeze each layer until set. That way, when you pour on the next layer, it won't bleed into the mixture beneath it.

Submerge the mold about halfway in warm water for 20 to 30 seconds or until the pops begin to release. Or to remove just one or two pops, wrap a towel dampened in warm water around individual molds for the same amount of time.

These rich, creamy pops will take you right back to childhood.

 

 

Kick off a summer party with our limoncello-based pops in place of the usual cocktail.

 

 

For a kid version of this chilly treat, use nonalcoholic sparkling grape juice in place of the champagne.

 

 

An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.