3 Summer Popsicles

Though the dog days of summer are bringing lots of warm weather our way, we're staying cool thanks to creative ice pops made in our colorful silicone molds. Customer Rhonda P. recently sent us her recipe for raspberry rose popsicles, dressed up with edible blooms and a splash of refreshing Raspberry & Rose Cordial from England's Belvoir Fruit Farms. Our own pastry chef, Kara W., also shared two ideas for creamy pops featuring seasonal garden finds. Read on for three super-simple popsicle recipes that we're loving right now.

Blueberry Yogurt
(Yields 8-12 popsicles)

1 lemon
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened yogurt
2 tablespoons honey
2 cups fresh blueberries

Peel the lemon. Combine water and sugar in a small saucepan. Cook over medium-high heat, stirring until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the resulting syrup through a fine mesh sieve, then refrigerate until chilled.

Put yogurt and honey in a blender, add the chilled syrup, and blend to combine. Fill pop molds halfway with yogurt mixture and freeze until it begins to set, about 40 minutes. Divide the blueberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds. Freeze until solid, about 3-4 hours. Follow mold instructions for freezing and inserting the pop bottom. Unmold by dipping a tall-sided pan filled with warm water for a few seconds, then pulling gently upward.

Sweet Corn
(Yields 8-12 pops)

4 ears of fresh sweet corn
2 cups milk 
1/2 cup sugar
1 cup half & half
Pinch of salt
1/2 teaspoon vanilla

Shuck the corn and remove all strings. Slice all kernels from corn cobs, then break the cobs in half. Put cut corn, cobs, milk, and sugar in a saucepan over medium heat, stirring occasionally, until the corn is tender. Remove from heat and let sit for 30 minutes to extract corn flavor. 

Strain the mixture, retaining corn kernels. Discard the cobs and mix 2/3 of the kernels back into the mixture. Over medium heat, stir in half & half, salt, and vanilla, then cool completely. Pour mixture into molds, leaving a bit of room at the top, Freeze overnight until solid. Follow mold instructions for freezing and inserting the pop bottom. Unmold by dipping a tall-sided pan filled with warm water for a few seconds, then pulling gently upward.

Raspberry Rose
(Yields 8-12 pops)

4 cups water
Various edible flowers (petals retained)
1 tablespoon Belvoir Raspberry & Rose Cordial

Place petals in popsicle molds, being sure to layer them gently and not compact them. Combine water and cordial and stir well. Gently pour mixture into popsicle molds, trying not to disturb petals. Place in freezer until solid. Follow mold instructions for freezing and inserting the pop bottom. Unmold by dipping a tall-sided pan filled with warm water for a few seconds, then pulling gently upward.