Summer ice pops – the easiest way
Summer and heat waves – a perfect time to enjoy ice creams, and this time we go for total ice pops-simplicity! After all: If you can mix a glass of lemonade, you might as well make some really cool ice pops!
Ice lollies or ice pops – as easy to make as mixing a glass of lemonade! The cool delight in the picture is a simple mix of Lime juice cordial and water (no extra sugar added)
Fruit syrup + water + freeze = ice pops
Ice pops (or ice lollies, if you like) are incredibly easy to make – you really do not need much more than a few cheap moulds and a freezer.
Avvid readers may remember some earlier posts, where various cool delights such as blueberry yoghurt, cherry quark, and healthy plum competed with the adult favourite Gin & Tonic to fill up the moulds.
While I encourage everyone to make as fascinating and elaborate ice cream pops/ice lollies as you can, I also know that spending time in the kitchen might not be everyone’s idea of summer-fun. But really – making ice lollies can be as easy as mixing yourself a glass of lemonade! All you need to do is to pour the lemonade into the mould and put it in the freezer.
It really is that simple! Fruit syrup + water + freeze = ice pops, as the heading says. You and your children might find the frozen result more tasty if you mix in somewhat more syrup that you would normally do when mixing lemonade, though. But feel free to experiment with the proportions – Remember: as long as you have moulds, make sure that you use them … over and over again ;-D !
- Fruit syrup/lemonade of your choice
- Water
- Moulds for ice pops/ice lollies (any cheap type will do)
- Mix the fruit syrup with water as you would if you were mixing yourself a glass of lemonade. You might want to add some more fruit syrup to the mix than you would in normal cases, since that will make the ice pops' flavour more pronounced.
- Fill the moulds and put them in the freezer. Leave them there until frozen (about 3-4 hours)
- Enjoy!
- Now - make more, and repeat all through the summer!
Now I’m inspired ,,, but whenever I do this, they come out as hard as ice cubes. Do you have any idea what I’m doing wrong? How can I create softer, chewable ice pops?
Pat – that’s the right spirit!
The easiest way to create softer ice pops is to reduce the (relative) amount of water and/or add more fat to the mixture you freeze. In other words: instead of water, mix your flavours with yoghurt (try a heavy Greek-style one, for instance) or cream. For further inspiration, check out some of the recipes for American style-ice cream: after all, any “normal” ice cream you make can also go into a mould 🙂