Frozen popsicles are loved by both grown-ups and kids and make the best refreshing snack on hot summer afternoons. These are nutritious enough to have for breakfast and gorgeous enough to serve as a dessert at a dinner party or barbecue. Since they’re made the night before to allow for freezing time, it’s the kind of dessert you can just whip out on the day with a gin and tonic in hand. So effortless! I like to arrange mine on a bed of ice with some torn mint, which pairs so well with fruit. Once you’ve made them, feel free to experiment with your favorite types of fruit and herbs. Assembling them is so much fun, and it’s satisfying when you take them out of the mold and see all the beautiful colors blending into each other.
This popsicle is inspired by the deliciously sweet blueberries I get from the farmers’ market each week. They’re grown in Brooklet, a short drive away, so they’re always fresh. Blueberries can be a little tart, especially after freezing, so I like to sweeten them with honey. These are great for breakfast on the run!
- 300 g (2 cups) blueberries, fresh or thawed
- 2 tbsp honey
- 55 g (¼ cup) caster sugar or honey (see note)
- 1 tsp vanilla extract
- 420 g (1½ cups) Greek yogurt
- Gently mix the blueberries, honey and 2 tablespoons of water in a bowl or jug and set aside.
- Place 125 ml (1⁄2 cup) of water in a saucepan with the sugar or honey and bring to the boil over a medium heat. Reduce the heat and simmer for 5 minutes or until the sugar has dissolved (or the honey is pourable). Set aside to cool. (This syrup not only gently sweetens the yogurt but also gives it the right consistency for pouring into the molds.)
- Use a stick blender to blend the blueberry mixture for a few seconds until it is just starting to look mushy but still has blueberry bits through it (you don’t want to liquefy it).
- Place the vanilla and yogurt in a bowl or jug and mix well. Slowly stir in the cooled syrup until you achieve a nice, smooth, pouring consistency.
- Now the fun part! Assemble the popsicles by pouring the blueberry and yogurt mixtures into popsicle molds in alternate layers, leaving 1 cm free at the top of each mold. Try to pour the blueberry mixture so it touches the sides of the mold as this is how you get that gorgeous mottled look.
- Place the molds in the freezer for about 2 hours before gently inserting wooden sticks into the partially frozen popsicles. Continue freezing for another 2 hours or overnight.
COCONUT CREAM, WATERMELON AND PISTACHIO CRUMB
This amazing flavor combination reminds me of Turkish delight, and tastes so decadent that it’s great for a dinner party. Consider using the rosewater as it transforms it into something special.
- 2½ cups cubed watermelon (to make 400 ml purée)
- ½ tsp rosewater (optional)
- 1 x 400 ml can coconut cream
- 2 tbsp honey (see note)
- 70 g (½ cup) shelled pistachios, chopped
- Place the watermelon and rosewater, if using, in a blender and pulse to a smooth purée. Pour the mixture into 12 popsicle molds until each is about one-third full. Freeze for about 2 hours. (This layer needs to be at least partially frozen before adding the coconut layer.)
- In a jug, whisk together the coconut cream and honey, then pour it over the frozen watermelon layers until it’s about 1 cm from the top of each mold. Return to the freezer for 2 hours or until just starting to set. Remove from the freezer, sprinkle over the chopped pistachios, pressing them in lightly, if necessary. Insert wooden sticks and continue to freeze for at least another 2 hours or overnight.
There’s something so exciting about the first harvest of mangoes in summer, and they are definitely the hero of this popsicle. I like to add some chopped strawberries, kiwi fruit, passionfruit and basil for extra color and flavor.
- 1 mango, cubed
- 4 strawberries, hulled and halved
- 1 kiwi fruit, peeled, halved lengthways and sliced into 8 semi-circles
- 1 tbsp chopped basil leaves
- 2 tbsp passionfruit pulp
- 500 ml (2 cups) coconut water
- Assemble your popsicles by alternately placing a piece of mango, strawberry and kiwi fruit into 8 popsicle molds, with a little basil and passionfruit pulp between each piece. Pour in the coconut water until the liquid is about 1 cm from the top of the mold. Place the molds in the freezer. After a couple of hours, insert wooden sticks into the partially frozen mixture. Return to the freezer for at least another 2 hours, preferably overnight.
• To remove popsicles from their molds, place them in a container of warm water for about 20 seconds until they loosen. This kicks off the melting process, so if you want them to stay frozen for longer when serving to guests, my tip is to take them out of their molds a few hours before, pop them in a zip-lock bag and return them to the freezer.
• The sweeteners in all of these recipes are optional, but it’s worth noting that the ingredients aren’t as sweet when they’re frozen, so you can go a little sweeter than normal.
• If you’re using honey as your sweetener, it’s important to use a light-colored, plain honey, so it doesn’t overpower the other flavors.
These delicious recipes can be found in Happy & Whole by Magdalena Roze (Pan MacMillan Australia)