Chronicle wishes you a happy 4th of July, with two recipes to offer heat relief to many in the USA dealing with treacherous heat for the nation’s 236th birthday.
Have you ever made icy pops from scratch? What’s your favorite flavor ice pop? Leave a comment and you’ll be eligible to win a copy of the book Perfect Pops (offer only valid in the US and Canada).
Happy holiday to all in the USA, plus a very happy middle of the week to readers in the rest of the world.
Black Berry Iced Tea Pops
Makes 6 to 8 pops
This pop tastes like fruit and iced tea, all at once. If you like, add 3 or 4 fresh mint leaves to the tea when brewing it.
1 cup blackberries (about 6 ounces)
2 cups strong black tea such as Darjeeling or Earl Grey, cooled
5 tablespoons sugar
1 1/2 teaspoons freshly squeezed lemon juice
In a blender, purée the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar, and lemon juice until well combined.
Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to overnight.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Mexican Chocolate Pops
Makes 6 to 8 pops
This luscious dark chocolate pop has a hint of texture and spice similar to Mexican ground chocolate.
6 ounces bittersweet chocolate, very finely chopped
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 cups half-and-half
1. Place the chocolate, sugar, cinnamon, and cayenne in a heatproof bowl. In a small saucepan over medium heat, bring the half-and-half to a simmer. Pour over the chocolate and whisk until the chocolate is melted and the mixture is well combined.
2. Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Purchase: Perfect Pops.
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Hello,
These would be perfect! I would love to win a copy of Perfect Pops. It's been really hot here in Toronto, Canada as well.
Gabriela
Thanks for the recipes! I love any fruit-flavored pop!
these are so gorgeous! i have never made any in forms, since i do not own any, but making them in muffin cups or dixie cups is a great idea. i love the looks of those mexican chocolate pops look good enough for me to run out right now!
I have been making raspberry swirl pops with vanilla greek yogurt, half-and-half, and raspberry puree!
I have never made icy pops from scratch, but I would love to give it a shot!
It's a tie between the peanut butter fudge pops my mom made when I was a kid; the triple-choclate fudge pops I made up myself; and the greek yogurt-sunflower seed butter- marionberry jam pops I made at my office!
lemonade or limeade pops!
I like to make orange juice + vanilla yogurt pops. Like a healthy 50/50 bar!
I 've haven't made any yet. I really want to try pineapple.
melodyj(at)gmail(dot)com
I'd love to win a copy of Perfect Pops! Thank you for these yummy recipes.
orange juice in aluminum ice cube trays with tooth-picks circa 1972!
Love it!
I recently picked up some popsicle molds and love these ideas for trying them out! Thanks!
My favorite pineapple coconut… I woul love to win a copy of the book…yum
Lemonade pops are probably the favorite around here. I haven't made them in a couple of years though. I need some inspiration!
I love strawberry rhubarb pops and Ginger lime pops! Yum!!
We usually make fruit juice pops! I can’t wait to try both of these!
And the randomly selected winner of a copy of the book is…Melody! Congrats!
Thanks everyone for your fab comments.
Thank you! I'm sure I will love this book.