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13 Refreshing Ice Pop Recipes for Hot Summer Days

As a kid, nothing was more refreshing than a cold ice pop after a long day of playing outside in the hot sun. You probably had a favorite flavor, and maybe you and your friends had to play a round of rock paper scissors to decide who’d get the last one. But ice pops aren’t just for kids or feeling nostalgic; they’re the perfect summer treat for young and old because they’re a refreshing, fruity way to beat the heat. You can make them with your favorite fruit or add alcohol for an adult-only pop!

Here are our favorite ice pop recipes to try out on the next sunny summer day.

Minty Green Tea Pops

minty green tea pops

These simple green tea popsicles only call for a few ingredients that you probably have at home already, especially if you have a mint plant in your garden that’s grown out of control!

If you don’t have green tea on hand, black tea or herbal tea can be used instead.

Ingredients

  • 4 cups of water
  • 4 tea bags green tea
  • 1/2 cup fresh spearmint, plus 10 small leaves
  • 1/4 cup honey
  • Ice pop molds and sticks or 3-oz. paper cups and sticks

Directions

  1. Prepare your pop molds. If using paper cups, place them on a sheet pan.
  2. In a 2-quart pot, bring the water to a boil. Remove from heat and let cool for a few seconds, then drop in the teabags and 1/2 cup mint. Steep for 5 minutes, then remove the tea bags and stir in the honey until dissolved. Let cool.
  3. When cooled completely, strain into a pitcher, pressing on the mint gently. Pour the tea mixture into the prepared pop molds, place a mint leaf in each, then freeze completely. If using paper cups, freeze for half an hour before inserting sticks.
  4. When frozen, store in an airtight bag or container for up to a month.

Recipe and photo adapted from Welcome to the Table

Ruby-Grapefruit-and-Campari Ice Pops

grapefruit campari ice pops

Fruity, herby, Campari along with tart, yet sweet, ruby grapefruit juice come together in this simple popsicle recipe.

Feel free to skip the sugar and sub in honey or raw sugar if you’re looking to avoid refined sugar.

Ingredients

  • 1/2 cup water
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tsp. finely grated grapefruit zest
  • 2 1/2 cups fresh red grapefruit juice
  • 4 1/2 tbsp. Campari

Directions

  1. In a small saucepan, combine the water, sugar and zest and bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a bowl and add the grapefruit juice and Campari. Refrigerate until chilled.
  2. Pour the mixture into six 1/2-cup ice-pop molds and freeze overnight.

Recipe and photo adapted from Food & Wine

Spicy Pineapple-Coconut Ice Pops

pineapple coconut ice pops

A little spicy and a little sweet, these ice pops are reminiscent of a piña-colada, and you could definitely make them boozy by adding in a few ounces of your favorite rum.

Ingredients

  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 2 dried chiles (chile de arbol or pequin), crumbled
  • 1 medium pineapple, peeled, cored, and cut into chunks
  • 3/4 cup unsweetened dried coconut, lightly toasted

Directions

  1. Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
  2. Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
  3. Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
  4. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Recipe and photo adapted from Fine Cooking

Melon Lemonade Margarita Popsicles

melon lemonade margarita popsicles

If you’re looking for the perfect boozy popsicle to enjoy all summer long, this is the recipe for you!

And if tequila isn’t your jam, vodka or rum would also work well in this recipe. Bonus points if you use fun popsicle sticks!

Ingredients

  • 2 cups cubed watermelon
  • 2 cups cubed cantaloupe
  • 1 cup lemonade divided
  • 1/2 cup lime juice divided
  • 4-6 tbsp. tequila divided, optional
  • flaky sea salt for sprinkling
  • slices lime for serving

Directions

  1. In a blender, combine the watermelon with 1/2 cup lemonade, 1/4 cup lime juice, and 2-3 tablespoons tequila, blend until completely smooth.
  2. Pour the mixture among 10 popsicle molds or 14 Dixie cups. Freeze one hour.
  3. Rinse the blender out and add the cantaloupe and remaining 1/2 cup lemonade, 1/4 cup lime juice, and 2-3 tablespoons tequila, blend until smooth.
  4. Pour the cantaloupe mixture over the watermelon layer, filling the molds to the top. Insert popsicles sticks. Freeze until firm, at least 4 hours. Serve with lime wedges and salt.

Recipe and photo adapted from Half Baked Harvest

Chile-Lime-Honeydew Ice Pops

This recipe doesn’t call for any added sugar, making it a low-carb, low-fat, low-calorie sweet treat that’s bound to fill that sweet tooth.

Ingredients

  • 1 1/2 cups diced ripe honeydew melon
  • 1 tbsp. honey
  • 1 tsp. lime zest
  • 2 tbsp. lime juice
  • 1 tsp. finely chopped seeded jalapeño
  • 1 1/2 cups limeade

Directions

  1. Combine melon, honey, lime zest, lime juice and jalapeno to taste in a food processor. Puree until smooth. Strain through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in enough limeade to yield 2 1/4 cups.
  2. Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.

Recipe and photo adapted from EatingWell

Healthy Carrot and Orange Ginger Popsicles

orange ice pops

This recipe is incredibly simple and produces an ice pop that’s healthy, but still full of sweet flavor.

Though turmeric is optional, it provides the ice pop with a bright orange color that’s pretty incredible.

Ingredients

  • 1 1/2 cups fresh orange juice
  • 1 cup fresh carrot juice
  • 1-inch piece of ginger (optional)
  • 1 1/2 tsp. turmeric (optional)

Directions

  1. Stir all ingredients together, and fill 6 popsicle molds. Freeze for 4- 6 hours or overnight. Enjoy!

Recipe and photo adapted from Feasting at Home

Strawberry-Cherry Ice Pops

cherry strawberry ice pop

Dried cherries and sweet in-season strawberries come together to create an ice pop that’s both tart and sweet and totally delicious.

Ingredients

  • 1/2 cup granulated sugar
  • pinch of kosher salt
  • 1 4-inch cinnamon stick
  • 5 cups strawberries, hulled
  • 1/2 cup lightly chopped dried cherries

Directions

  1. Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cinnamon stick. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
  2. Puree the strawberries in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
  3. Distribute the dried cherries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cherries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
  4. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Recipe and photo adapted from Fine Cooking

Berry Yogurt Ice Pops

berry yogurt ice pops

If you’ve got some greek yogurt in the back of your fridge that you know is nearing its expiration date, don’t let it go bad! Utilize it to make these creamy berry yogurt ice pops!

You can use whatever berries or greek yogurt you have on hand to make this recipe, and the rest of the ingredients probably already live in your kitchen too.

Ingredients

  • 2 cups fresh berries, washed and chopped
  • 1/4 cup sugar
  • 2 tbsp. honey
  • 1/4 cup water
  • 1 tsp. lemon juice
  • 1 1/2 cups plain, nonfat Greek yogurt

Directions

  1. In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes.
  2. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.

Recipe and photo adapted from Welcome to the Table

Mojito-Watermelon Pops

mojito watermelon ice pops

Now, the recipe for these ice pops is definitely the most involved one on this list, but the outcome and flavors are pretty incredible.

Ingredients

For the Mojito Layer

  • 5 oz. simple syrup
  • 4 oz. water
  • 2 1/4 oz. light rum
  • 2 oz. fresh lime juice
  • 3 tbsp. packed mint leaves
  • 1/4 oz. lime cordial
  • 1/4 tsp. xanthan gum

For the Watermelon Layer

  • 10 oz. watermelon juice
  • 2 oz. light agave nectar
  • 1 1/2 oz. citron vodka
  • 2 oz. fresh lime juice
  • 1/4 oz. lime cordial
  • Pinch of kosher salt
  • 1/4 tsp. xanthan gum

Directions

  1. To make the mojito layer, puree all of the ingredients except the xanthan gum on high speed until smooth and bright green, about 30 seconds. Pour into a bowl. Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened and foamy. Let rest for 15 minutes, then skim any foam. Pour 1 1/2 tablespoons of the mojito layer into eight 3-ounce popsicle molds or paper cups. Freeze until almost firm, 1 hour. Poke a popsicle stick into the center of each.
  2. To make the watermelon layer, combine all of the ingredients except the xanthan gum. Slowly sprinkle the xanthan gum over while quickly whisking, until slightly thickened. Let rest, then skim.
  3. Carefully add 1 1/2 tablespoons of the watermelon layer to the mojito layer in the molds. Freeze until almost firm, 1 hour. Pour the remaining mojito mixture on top and freeze until almost firm, 1 hour. Top with the remaining watermelon layer and freeze until firm, 2 hours. Unmold and serve.

Recipe and photo adapted from Food & Wine

Blueberry Mint Swirl Popsicles

mint blueberry ice pops

You’ll want to save this recipe for when fresh Bow Hill Blueberries are in season!

Ingredients

  • 2 1/2 cups coconut milk
  • 2 tbsp. granulated sugar
  • 4 leafy sprigs of mint (about 40 leaves)
  • 2 cups fresh or frozen blueberries
  • 2 tbsp. brown sugar
  • Juice of 1 lime

Directions

  1. Place the coconut milk, granulated sugar, and stripped mint leaves into a heavy saucepan and bring to a boil, whisking constantly. Immediately remove from the heat and set aside to cool.
  2. Place the blueberries, brown sugar, and lime juice in another saucepan and cook over medium heat for 3–5 minutes until the sugar has dissolved and the berries have released syrupy juices but are mostly intact. Immediately remove from the heat and set aside to cool.
  3. When both coconut milk and blueberry compote have returned to room temperature, place them in the fridge until they’re thoroughly chilled.
  4. Strain the coconut milk to remove the mint leaves. Using a spoon, fill your popsicle molds with the coconut milk about a third of the way and place them in the freezer for 15–20 minutes until they start to freeze (this will stop the blueberry compote from sinking to the bottom). Fill the next third with blueberry compote and top up with more coconut milk, leaving approximately 1/2 inch of room at the top for expansion. Using a popsicle stick or skewer, gently swirl the blueberry compote through each popsicle. Clean up any spills or drips on top of the molds to make removal as easy as possible.
  5. Freeze the popsicles for approximately 45 minutes (set a timer for this so you don’t forget) and then insert the sticks — partially freezing first stops the sticks from sinking. Freeze for 4–5 hours until solid.

Recipe and photo adapted from Edible Seattle

Kiwi-Strawberry Ice Pops

strawberry kiwi ice pops

Tropical kiwi and sweet strawberry pair perfectly in a variety of applications, including ice pops. The seeds from the kiwi add a beautiful speckled pattern as well as a bit of texture.

Ingredients

  • 1/2 cup granulated sugar
  • pinch of kosher salt
  • 1 tsp. coriander seeds, crushed
  • 1-1/2 lb. kiwi, peeled
  • 1 cup quartered strawberries (or cut into smaller pieces if large)

Directions

  1. Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
  2. Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.
  3. Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
  4. To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Recipe and photo adapted from Fine Cooking

Rosé Popsicles

rose popsicles

Pick up your favorite bottle of rosé from our wine department, pour yourself a glass, and then use the rest to make these popsicles!

Simple syrup, sweet pear, and fresh strawberries provide the rosé with some sweetness to turn it into a dessert.

Ingredients

  • 1 cup peeled and chopped pear
  • 1 cup stemmed and chopped strawberries
  • 12 oz. Rosé wine
  • 2 oz. simple syrup
  • 1/2 cup sliced strawberries

Directions

  1. Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Recipe and photo adapted from Food52

Red, White & Blue Popsicles

red white blue popsicles

Here’s the perfect popsicle to enjoy with your family on the 4th of July! These are also super simple to make, only call for 3 ingredients, and don’t require any added sugar.

Ingredients

  • 1 1/2 cups blueberries
  • 1 cup raspberries
  • 2 cups limeade

Directions

  1. Divide blueberries and raspberries among freezer-pop molds. Pour limeade over the berries. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Recipe and photo adapted from EatingWell

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.