These frozen treats are simple to make and delicious to devour.
July 27, 2011
1 of 8Photo: Francesco Tonelli
Three Steps to Homemade 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.
2 of 8Photo: John Autry
Step 1: Why It’s Good to Strain Fruit
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.
3 of 8Photo: John Autry
Step 2: How to Get Nice Layers
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.
4 of 8Photo: John Autry
Step 3: Unmolding: All or Some
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.
5 of 8Photo: John Autry
Chocolate Pudding Pops
These rich, creamy pops will take you right back to childhood.