Illustration by Christopher Silas Neal
To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.
Charity Ferriera is the author of four cookbooks, including Perfect Pops (Chronicle), out this month. Her work has appeared in Bon Appétit, Yoga Journal, and Gourmet.