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How to Make Your Own Popsicles

Nothing says summer like getting brain freeze eating a frozen treat. Why settle for store-bought popsicles when you can make your own?

While it is easy to just go to the store and buy some popsicles, those can be high in sugar and artificial dyes. If you make your own you get to control the ingredients and the amount of sugar, not to mention the flavors and look. There are a couple factors you’ll need to think of before getting started, but after that all you need is the patience to let your freezer do its job.

The first thing you need to decide is what mold you want to use. There are a few different types of molds to choose from, each with pros and cons. If you can afford the extra cost, a silicone mold may be for you. Silicone molds are BPA free and easy to clean, plus they come in a variety of shapes and sizes. If you’re looking for a more cost-efficient mold, check out plastic. Keep in mind that plastic molds tend to stain and may crack after repeated use. Another option, though a bit pricey and hard to clean, are vintage metal molds. Vintage molds can add a nice flair to the popsicles and will ensure they’re frozen solid. If you have the freezer space and don’t care as much about presentation, you can even use the old-school technique of small paper cups and wooden sticks.

Once you’ve decided on how you’ll freeze your popsicles it’s time to think about flavors and textures. There are two main textures of popsicles, creamy and icy. If you’re wanting a more creamy popsicle you can’t go wrong with a classic Fudge Popsicle. Another familiar flavor for this style of popsicle is Orange Creamsicle, these made with natural ingredients and only a little sugar. For those of you who want the creaminess without the dairy, try these Creamy Fudge Pops made with almond milk.

If icy pops are more your style, you’ll most likely want to go with a fruit flavor for a natural sweetness.

You could try a twist on a traditional ice pop with Cherry Lime, or go completely out of the box with Cucumber, Agave, Mint Pops. If you want a different texture in your ice pops blend half of the fruit into a fine puree and keep the other half a little larger to add an interesting element to more simple flavors.

Whatever flavors, texture, and mold you choose, you definitely can't go wrong with a nice cold popsicle on a hot summer's day.

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Jul 16