Recipes: From the deep freeze

BLACKBERRY-ICED TEA POPS

Makes 6 to 8 pops.

Note: "From Perfect Pops," by Charity Ferreira (photo below).

• 1 c. blackberries (about 6 oz.)

• 2 c. strong black tea, such as Darjeeling or Earl Grey, cooled

• 5 tbsp. sugar

• 11/2 tsp. freshly squeezed lemon juice

In a blender, purée the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar and lemon juice until well combined.

Pour the mixture into ice pop molds and insert sticks. Freeze until firm, about 5 hours or up to 1 week.

BANANA MALTED MILK-SHAKE POPS

Makes 6 to 8 pops.

Note: "From Perfect Pops," by Charity Ferreira.

• 1 ripe banana, peeled

• 3 tbsp. malted milk powder

•1/2 c. whole milk

Directions

Scoop 1/2 pint ice cream into a blender. Add banana, breaking it into chunks. Add malted milk powder and milk. Blend until mixture is thick and creamy Add more ice cream if you prefer a thick shake.

NEO-NEAPOLITAN POPS

Makes 6 pops.

Note: "From Perfect Pops," by Charity Ferreira (photo at left).

• 11/4 c. vanilla low-fat or whole-milk yogurt

• 3 tbsp. chocolate syrup

• 1 tbsp. sugar

Directions

In a glass measuring cup or small bowl, stir together 1/2 cup yogurt and chocolate syrup. Spoon mixture into ice pop molds, dividing it evenly to fill each mold about one-third full. Freeze for 30 to 45 minutes until set.

Divide 2/3 cup yogurt evenly among the molds on top of chocolate layer. Insert sticks. Freeze for 30 to 45 minutes, until set.

Purée the strawberries in a food processor until smooth. With a wooden spoon, push the mixture through a fine-mesh strainer into a bowl, extracting as much juice as possible. Discard solids. Whisk in sugar and 2 tablespoons yogurt until well combined. Spoon mixture evenly among molds, on top of yogurt layer. Freeze until firm, about 5 hours or up to 1 week.

Makes 8 pops.

Note: Recipe courtesy of the Special Summer Issue of Everyday Food magazine. Copyright © 2011, Martha Stewart Living Omnimedia, Inc.

• 1 peach, cut into 1/2-in. slices (1/2 c.)

• 2 kiwis, peeled and sliced into 1/4-in. rounds

• 3 oz. blueberries (1/2 c.)

• 11/2 to 2 c. white-grape juice

Directions

Arrange some of each fruit in eight (3-oz.) ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, about 5 hours.

QUICK COCONUT ICE POPS

Makes about 6 to 8 pops.

• 1 (13.5-oz.) can coconut milk

• 1 (14-oz.) can sweetened condensed milk

• 2/3 c. half-and-half

• 1/4 tsp. salt

• 1/4 tsp. vanilla

Directions

Combine coconut milk, sweetened condensed milk, half-and-half, salt and vanilla in a blender and blend until smooth. Stir in coconut.

Divide the mixture among conventional pop molds, snap on the lid and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.

WATERMELON PALETAS

Makes 8 to 10 pops.

• 1/2 c. water

• 1/2 c. sugar

• 11/2 lb. peeled and diced watermelon (about 4 c.)

• 1 tbsp. freshly squeezed lime juice

• Pinch of salt

Combine 1/2 cup water and sugar in a small saucepan and cook over medium-high heat, stirring, until mixture comes to a boil and sugar has dissolved. Let cool to room temperature.

Pour the syrup into a blender. Add the watermelon, lime juice and salt, and blend until smooth.