Okay, whoÂ pissed-off Mother Nature?Â It is hot out there, people! PLEASE apologize to her, ASAP!!
We have had higher than average temperatures all summer, and according to NOAA Climate.govÂ we will have hotter than average temps all summer long! Aside from one or two really nice, humidity-free days, it’s been too hot for this fair-skinned redhead!
Well, the stars all aligned this week and I was made some really tasty ice pops. I found some $1 ice pop molds at the dollar store (fair warning 2 of the 5 trays I bought had holes and leaked everywhere. :-(Â Next time I’m going to buy this set>>>)Â and I had a bunch of tasty farm-fresh fruit from my weekly Produce Box delivery for inspiration!
The Produce BoxÂ is a fantastic service in North Carolina that provides boxes of fresh produce, meats, dairy, and bakery items directly from local farmers and other small business owners. Each week there is a different selection, depending on whatâs available and in season, and unlike a CSA, you choose exactly what, and how much you want to purchase. Itâs like a farmerâs market brought right to your door. (Want to become a member?Â Check it out here! Use my referral link and we will both receive a $10 credit!)
I wish I had realized sooner how little time and effort it would take to make these delicious fruit-filled ice pops! I made four different types of ice pops, including one just for the adults, in less than 30 minutes (the cocktail-inspired recipe will be posted on the blog soon–if you can’t wait, try my Frozen Strawberry Starburst recipe)!
There’s no need for special equipment if you don’t already have, or want to buy,Â ice pop molds. YouÂ can use small disposable cups, plastic wrap, and plastic spoons or clean craft sticks, or ice cube trays, foil, and toothpicks<<my mom used to do that when I was little. As long as you have a blender or food processor, you are good to go. And even if you don’t, you can still make these ice pops, just put your kids to work mashing up the fruit.
The hardest part of the whole process was waiting for the ice pops to freeze completely!
My girls’ favorite was the Watermelon Raspberry, with the Very Berry Lemonade a close second. The Lemon Blueberry Yogurt Pops were good, but the girls decided I should have blended the blueberries first, so I amended the instructions for that recipe.
Making watermelon #raspberry popsicles. #ad This is some of the tastiest, #farmfresh #watermelon I have ever tried! _ _ If you live in #NC and are looking for fresh, delicious produce delivered right to your door check out @theproducebox! #linkinprofile _ _ Look 👀 for the #popsicle recipes #OnTheBlog soon! _ _ _ _ #theproducebox #watermelon #lovemyjob #gottobenc #foodstagram #foodblogger #foodie #eatlocal #instafood #food #foods #instayum #instagood #amazing #delicious #foodpic #foodpics #yum #yummy #nom #nomnom #healthy
Let me know which flavor combination is your favorite!
These Watermelon Raspberry Ice Pops are my girls' favorite! The lemon juice really lets the fruit flavors pop, so don't leave it out.
- 5 cups seedless watermelon, cut into chunks
- 1 cup fresh raspberries
- 3 tablespoons lemon juice
- 1/4 cup sugar (optional, as needed)
Place the watermelon, raspberries, and lemon juice into a blender/food processor and blend on high speed until the mixture is smooth. Taste and add sugar if desired/as needed. Blend until sugar is incorporated.
Pour the mixture into ice pop molds and insert sticks or handles. Freeze until firm, at least 4 hours.
When ready to eat, run the molds under hot water to release the ice pop.
Serving Size:1 fruit pop (made with 1/4 cup sugar)
Amount Per Serving: Calories: 59Total Fat: 0.3gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 0mgSodium: 2mgCarbohydrates: 14.8gFiber: 1.4gSugar: 12.4gProtein: 0.8g
Very Berry Lemonade Ice Pops
Prep Time: 5Â minutes
Total Time: 4Â hoursÂ 5Â minutes
Yield: About 10 ice pops
- 4 cups Lemonade
- 1/2 cup Blackberries
- 1/2 cup Raspberries
- 1/2 cup Blueberries
Add a variety of berries to each ice pop mold then fill with the lemonade.
Place the tops on the mold, freeze at least 4 hours or overnight.Â Run the mold under hot water. Wiggle the ice popÂ a little bit until it pops free.
Serving Size: 1 fruit pop, Calories: 63, Sugar: 14.1g, Sodium: 5mg, Fat: 0.2g, Saturated Fat: 0g, Unsaturated Fat:Â 0g, Trans Fat: 0, Carbohydrates: 16g, Fiber: 1.2g, Protein: 0.4g, Cholesterol: 0mg
Lemon & Blueberry Frozen Yogurt Pops
- 2Â cupsÂ lemon full-fat yogurt (like Noosa)
- 2Â tablespoonsÂ honey
- 1Â teaspoonÂ vanilla
- 1 Â¼Â cupsÂ blueberries,Â fresh pureed
Serving Size: 1 fruit pop, Calories: 256, Sugar: 35.7g, Sodium: 156mg, Fat: 1.7g, Saturated Fat: 0.8g, Unsaturated Fat: .9g, Trans Fat: 0, Carbohydrates: 52.5g, Fiber: 5.2g, Protein: 8.2g, Cholesterol: 11mg
While the yogurt pops are higher in calories than the other two recipes (you need that full-fat yogurt to make the pops taste extra creamy and delicious) they are also a lot higher in fiber and protein. If you want to add a little extra something in there for an extra healthy boost, add 1-2 tablespoons of chia seeds into the yogurt mixture.
I hope you enjoy these ice pops as much as my girls and I did.
Do you have a favorite combination of fruits you think would make a great ice pop? Let me know in the comments!