A multicolored pop is easy to create—just layer the
hibiscus-pomegranate mixture and the
papaya agua fresca.
Chilling Checklist
Buy
You can find ice pop molds at grocery stores and drugstores, or just use small cups and Popsicle sticks. Each recipe will make 6 to 8 pops, depending on the size of your molds.
Freeze
To finish each recipe, 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.
Serve
To remove, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Illustration by Christopher Silas Neal
Hibiscus-Pomegranate Pops
Bring 2 cups water to a boil in a small saucepan. Add 2 hibiscus tea bags and let stand 5 minutes. Remove tea bags and discard. Whisk in ⅓ cup sugar. Pour into a large bowl and let cool completely. Stir in ⅔ cup pomegranate juice.
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.
Adapted from Perfect Pops,
by Charity Ferreira.
Illustration by Christopher Silas Neal
Papaya Agua Fresca Pops
Place 4 cups cubed Mexican papaya (from about 2 pounds fruit) in a food processor and puree until smooth. Transfer to a large bowl and whisk in ¾ cup water, 3 Tbsp. sugar, 2 Tbsp. honey, 1 Tbsp. lime juice, and ¼ tsp. salt.
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.
Adapted from Perfect Pops,
by Charity Ferreira.
Illustration by Christopher Silas Neal
Watermelon-Raspberry-Lime Pops
In a blender, puree 3 cups watermelon cubes, 2 cups fresh or frozen raspberries, ¼ cup sugar, and 2 Tbsp. lime juice. With a flexible spatula, push the mixture through a fine strainer into a bowl; discard solids.
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.
Illustration by Christopher Silas Neal
Strawberry Lemonade Pops
In a small saucepan, combine ½ cup sugar, ⅔ cup water, and 1 cup chopped fresh strawberries. Stir over medium heat until sugar is dissolved and mixture comes to a simmer. Cook until berries start to soften, about 5 minutes. Remove from heat and let cool. Pour mixture through a fine strainer into a large bowl, pressing the solids with a spoon. Stir in ½ cup lemon juice (from about 2 lemons) and ⅔ cup water.
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.
Illustration by Christopher Silas Neal
Honey-Peach Pops
In a medium saucepan, bring a few inches of water to a boil. Cut an X on the bottom of 4 medium-sized ripe peaches. Immerse the peaches in boiling water until the peels start to pull away, 1 to 2 minutes. Transfer peaches to a strainer and rinse under cold running water until cool enough to handle. Slip off the peels. Cut peaches into chunks and mash well in a bowl with ¼ cup honey and 1 Tbsp. lemon juice.
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.
Illustration by Christopher Silas Neal
Chocolate Pudding Pops
In a medium saucepan, whisk together 2 cups milk and 2 egg yolks. In a small bowl, stir together ⅓ cup sugar, 2 Tbsp. cornstarch, and ¼ tsp. salt. Whisk sugar mixture into milk mixture. Bring saucepan to a simmer over medium heat, stirring constantly. When it starts to bubble around the edges, stir 1 more minute. Remove from heat and stir in ⅔ cup finely chopped bittersweet chocolate (about 4 ounces) until the chocolate is melted. Let the pudding cool for about 15 minutes before spooning into molds.
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.
Illustration by Christopher Silas Neal
Blueberries and Cream Pops
In a blender, puree 1½ cups fresh or frozen blueberries with ¼ cup sugar and ½ cup vanilla yogurt until smooth. Spoon about half the mixture equally among molds. Spoon 1 cup vanilla yogurt equally among the molds, over blueberry layer. Spoon in remaining blueberry mixture.
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.
