Makes: 4 to 8 pops, depending on size
Time: 5 minutes, plus time to freeze
This is an easy, refreshing summer dessert that requires no churning, scraping, or multitasking. You don’t even need a mold—paper cups will do the job. Think of this recipe as a template for nearly any fruit or vegetable combination you can think of and see the variations for some jumping-off points or try it with any of the sorbet and granita recipes and variations.
1. Use a blender or food processor to purée the fruit, sugar, and lemon juice; add 1 tablespoon water at a time as needed to get the machine going.
2. Divide the liquid evenly among plastic molds or small paper cups. Freeze for about 45 minutes, then insert a wooden stick into each; the pops will have frozen enough that the stick stays upright. Freeze for another 2 hours or until solid. These can stay in the freezer for up to 2 weeks; any longer and they may get freezer burn. Run the molds or cups under cool running water for a few seconds to loosen the pops.
WATERMELON-BASIL POPS Purée 2 cups chopped seeded watermelon and ¼ cup loosely packed fresh basil leaves with the sugar and lemon juice.
MANGO-COCONUT POPS Purée 1½ cups chopped mango and ½ cup coconut milk with the sugar and lemon juice.
BANANA–PEANUT BUTTER POPS Purée 2 medium bananas, 1 cup milk, ¼ cup peanut butter, 2 tablespoons sugar, and ½ teaspoon vanilla. Sprinkle 1 tablespoon chopped roasted peanuts into each mold or cup before adding the banana mixture.
AVOCADO-LIME POPS Purée 2 large ripe avocados, ¼ cup fresh lime juice, and 1½ cups water . Add the sugar for sweet ice pops or a bit of salt and pepper to taste for something more savory.
CUCUMBER-MELON POPS Purée 1 peeled small cucumber and 1 cup chopped honeydew melon with the sugar and lemon juice.
CAMPARI POPS Booze is great in ice pops, but don’t use too much or the liquid won’t freeze: Combine 1½ cups grapefruit juice with ½ cup Campari and ¼ cup Simple Syrup.
MOJITO POPS Combine ½ cup loosely packed fresh mint leaves, ⅓ cup white rum, ⅓ cup fresh lime juice, ¼ cup Simple Syrup, and 1 cup water.
10 Ice Pop Combinations
Use strained purée or 100% juice for the fruit.