Recipes: Frozen pops

  • Updated: July 16, 2014 - 12:56 PM

Lemon Curd Raspberry flavor can be made into shakes or ice pops.

English Summer Cup

Makes about 6.

Note: There’s a lot of fruit in these, which makes them perfect for a summer BBQ. Make a version for the kids and leave out the Pimm’s, which is a liqueur-like beverage. From “Poptails,” by Laura Fyfe.

• 1/4 c. superfine sugar

• 4 tbsp. Pimm’s No. 1 Cup (see Note)

• 1 c. ginger beer or lemonade

• 3/4 c. sliced strawberries

• 1/4 c. sliced apples (no need to peel)

• 18 small mint leaves


Place the sugar and 1/2 cup water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat.

Add the Pimm’s and ginger beer or lemonade. Let cool completely.

Divide the strawberries, apple slices and mint leaves among 6 pop molds. Pour the Pimm’s mixture over.

Freeze for about an hour, then insert sticks and freeze until solid, at least 6 hours or overnight. (Or follow manufacturer’s instructions for ice pop kit.)

Cranberry Ice Pops

Makes about 10.

Note: This is a tart pop. If you prefer a sweeter version, increase the sugar to 1/2 cup. From “200 Best Ice Pop Recipes,” by Andrew Chase.

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