Here’s a summertime tip: Always make popsicles. And these popsicle recipes make it easy.
Summer is here, which means the Fourth of July is on the way and you probably have a barbeque to host. Whether you’re holding a kid-friendly summer party or an adults-only celebration, popsicles will make everyone happy, including you! That’s because they’re ridiculously easy to make, you can prep them far in advance, and nothing tastes better on a hot day than a refreshing popsicle.
We have two tasty recipes for you to prep this summer. The first popsicles are champagne-infused (adults only!), mimicking the colors in a bomb pop. The second are kid-friendly (but equally delicious) lemon-flavored fruity popsicles.
Recipe 1: Adults-Only Champagne “Bomb Pops”
INGREDIENTS
- Champagne*
- Fresh strawberries
- Ripe bananas
- Fresh blueberries
- Simple syrup
*Use a champagne with an ABV below 12%.
Mash each fruit separately in a bowl, using a blender, food processor, or with a fork. Add a dash of simple syrup, and mix in some champagne. The ratio of champagne to fruit should be one to four. Too much champagne and the popsicles won’t freeze!
Layer the fruit mixes in a popsicle mold, and let freeze for at least 6 hours, or over-night. Enjoy!
Recipe 2: Kid-Friendly 4th of July Popsicles
INGREDIENTS
- Fresh strawberries
- Fresh blueberries
- Lemon-flavored Italian soda*
*To cut back on sugar, you can substitute the Italian soda with lemonade
Cut the strawberries into slices. Set strawberries slices in the popsicle molds, then add a few blueberries until the molds are 75% full. Fill to the top with lemon-flavored Italian soda (you’ll probably need to pour a little bit first then wait for the fizzing to settle before filling to the top). Freeze for 6 hours or overnight.
This Fourth of July, I’m glad I have a freezer stocked with popsicles ready for when the sun comes out. What’s your favorite way to stay cool in the heat?
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Wouldn’t they work better — and be healthier — with some gelatin in them?
Looks so cool. Will try this recipe for sure. Thanks!