Recipe Chic: Homemade Popsicles

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Summer can be the most magical of times. Do you remember the endless summer days of your childhood? Playing without a care in the world, swinging, swimming, vacations, summer holidays and feeling as though the summer would go on forever?

One thing that can create fun summer memories is making fun and cool summer treats. These recipes for homemade popsicles are all are kid friendly, and any of them can be slightly diluted and used as slush.

Shaved ice or snow cones are another fun summer treat that are easily flavored with punch, soda or juice. Ice can be crushed in a blender, or using an ice shaver. Inexpensive ice shavers are available at mass merchandisers like Wal-Mart, Target and K-Mart. Pampered Chef also offers a relatively inexpensive ice shaver that is very sturdy.

Popsicle molds are also widely available, but one convenient trick is using small paper cups and lollipop sticks. Either method works well. Here is our list of popsicle recipes; have a cool summer blast!

By Connie Sorensen, staff writer

DRIPLESS POPSICLES

1 package fruit flavored Jell-o
1 package kool-aid
2/3 cup hot water
2 cups cold water
1 cup sugar

In a large pouring pitcher mix together: Jell-o, Kool-Aid, sugar and hot water, until dissolved. Then add cold water. Pour into molds and freeze. Will not drip! Makes 20 ice tups (Tupperware ice molds).

RC Note: In our "test kitchen," we used black cherry Jell-o and cherry Kool-aid. Recipe made eight, 2.5 oz. pops.

Recipe from: recipesource.com

ROCKY ROAD POPS

1 package of chocolate pudding
1/2 cup miniature marshmallows
1/4 cup chopped peanuts (optional)

Make pudding according to directions on package. Add marshmallows and nuts. Mix well, pour into molds and freeze.

RC Note: In our test kitchen, we doubled the recipe by used a large package of instant chocolate pudding made with skim milk. The result - eight large (2.5 oz.) yummy popsicles.

For a creamier consistency consider using milk with more fat (like 2%), or try using cook-n-serve pudding.

Recipe from fabulousfoods.com

FIZZY FRUIT POPS

1-12 oz. can fruit nectar (strawberry and peach work great!)
1-12 oz. can tropical Sprite
1 cup crushed or shaved ice

Mix well, pour into molds and freeze. The crushed ice seems to help the pop retain its' “sparkle.”

Recipe by Connie Sorensen

STRAWBERRY ORANGE POPSICLES

1 quart orange juice
2 cups strawberries fresh or frozen
3 tablespoons sugar *
1 cup vanilla yogurt

*(omit if using sweetened strawberries)

Blend till smooth or not-so-smooth, depending on preference. Pour into molds and freeze.

Made 12 - 2.5 oz. popsicles.

Recipe from: recipesource.com.

CREAMY JUICE BARS

1-6 oz. can frozen orange juice concentrate, softened (or grape juice, cranberry juice)
1-6 oz. can water
1 pint vanilla ice cream, softened, or plain yogurt

Whir in a blender. Pour into molds, insert sticks, and freeze.

Made seven, 2.5 oz. treats.

RC Note: In our test kitchen, we used orange juice concentrate and vanilla ice cream. The result is a refreshing "dreamsicle" flavor.

Recipe from MasterCook.

CREAMSICLES

1 (6 oz) can peaches in light syrup or
2 fresh ripe peaches, sliced and pitted
1 cup heavy cream
1 tsp sugar or honey (optional)
Popsicle sticks and cups

Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir until smooth. Pour into molds, insert sticks and freeze.

Recipe from: recipesource.com.

WATERMELON POPSICLES

1 cup seedless watermelon chunks
1 cup orange juice
1 cup water
Popsicle sticks and cups

Blend these ingredients into a blender, pour into molds, insert sticks, and freeze.

Recipe from: recipesource.com.

FRUITY POPS

1 cup pineapple tidbits
1 small can mandarin oranges
2 cups white grape juice

Combine all ingredients (can blend smooth if preferred). Pour into molds, making sure the fruit is evenly distributed. Freeze.

Recipe by Connie Sorensen.

FROZEN FRUIT POPS

3 cups grape juice or fruit punch
1-14 oz. can sweetened condensed milk
1/4 cup lemon juice
12 - 3 oz. paper cups
12 wooden sticks

Mix juices and sweetened condensed milk with wire whisk. Transfer mixture to a container with a pouring spout. Put paper cups into a square pan and fill the cups, almost to the top, with juice mixture. Put in freezer for 1 hour.

After 1 hour, remove cups from freezer and insert wooden sticks. Return to freezer for 5 hours. To serve, peel off paper cup.

Frozen pops will keep in the freezer for up to 2 weeks if kept in a plastic bag.

RC Note: This recipe creates a pop that tastes like frozen yogurt. In our test kitchen we used grape juice and fresh lemon juice. The addition of fresh lemon juice was too strong, we suggest decreasing the amount of lemon juice.

Recipe from FamilyFun.com.

The Importance of Keeping Hydrated

When children are busy playing, especially when weather is extremely hot or cold, they are at risk for dehydration. It is also serious for adults, but adverse effects are seen in children more quickly than adults.

Six glasses of water (or other fluids) are necessary each day, this need increases during weather extremes.

A 10% loss of body fluid can result in death. The following outlines the symptoms and some of the physiological events occur at the onset of dehydration.

1. A 1% loss produces thirst and mild discomfort

2. A 2% loss is marked by increased thirst, headache and increased discomfort.

3. A 3% loss causes dry mouth and decreased urinary output.

4. A 4% loss causes lethargy, drowsiness, nausea and apathy, dry mouth and bad breath.

5. A 5% loss is marked by difficulty in concentration, dark concentrated urine, an increased risk of urinary tract infections, and constipation.

6. A 6% loss causes increased heart and respiratory rates, increases temperature

7. A 7% loss can cause dizziness, confusion, weakness, and ashen or grayish skin.

8. An 8% loss is marked by muscle cramping, delirium, tongue swelling, decreased skin turgor*, sunken eyes and another increase in heart and respiratory rates.

9. A 9% loss can trigger renal failure and shock.

10. Death may occur at the 10% loss of fluid.

*turgor is a term for decreased skin elasticity. To test pinch the skin on the back of the hand gently, the skin should snap back into place immediately when you release it. If it remains “tented” or does not quickly resume shape, then dehydration may be present.

Information compiled from Madsci.net and cell-free.com

Popsicle Molds:

When it comes to making your own popsicles, the skies the limits! Not only are there endless possibilities for the popsicles, there are endless possibilities for molds. Here are just a few of your many options:

Molds with built-in sticks:

The above mold, is available at most discount stores, this variety comes with a built in straw for sucking up the melted popsicle juices to help keep kids hands clean. Nice option for little ones who can take forever to eat a large popsicle.

This mold (or something similar) is also available at most discount stores. This particular model - Smoothie Pops - was purchased at Wal-Mart for under $3.

RC NOTE: Molds with built-in sticks are wonderful for those interested in just a few popsicles at a time. Plus you have the option to store any pops you aren't going to eat right away in the mold.

One word of advice, be very patient when trying to remove the popsicles from their mold. Otherwise you'll pull the stick right out of the mold, leaving your frozen treat behind.

Molds without built-in sticks:

Castle Frozen Treat Maker:
Purchased at Bed Bath and Beyond in 2002 for ~$10, it is made by Progressive International Corp, and makes 8, 2.5 oz. frozen treats.

Small plastic or paper cups work wonderfully for making popsicles. You can even use empty yogurt containers. Add whatever kind of wooden craft stick you'd like for the popsicle stick.

If your liquid popsicle solution isn't thick enough to keep your stick standing upright in the freezer, let the solution freeze for an hour or so and then insert the sticks. Continuing freezing until totally frozen.

RC NOTE: Molds without built-in sticks are a wonderful option when making popsicles in mass. Once your treats are frozen, drop each into individual baggies and put back in the freezer. Making your mold available for another batch.

Additional Summer
Treat Recipes:

Keep-on-Hand SnowCones

Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen juice cubes in a plastic bag to store. Put three to six of these cubes at a time in a blender. Turn blender on and off until cubes reach snowy consistency. Pile into a cup to serve.

The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it “slush." Even kids who don't care for orange juice like it this way.