The Edmond Sun

Food

September 4, 2012

Homemade popsicles for grownups

WIRE — If you are going to all the trouble to make ice pops at home, what’s the point of making them in orange, grape and cherry?

You can find those flavors in any grocery store freezer case. Depending on where you shop and what brand you buy, you’ll probably get them for a lot less money than you would spend to make them from scratch.

If all you want to do is satisfy the summer cravings of a 5-year-old, homemade ice pops may not be worth the effort. But if you want to make the most of your investment of time and ingredients and create an ice pop that is bigger, better and bold enough to satisfy even an adult craving for an icy summer treat, read on.

We’ve created ice pops that will showcase classic flavor combinations without being cloyingly sweet. Some offer a little bit of surprise.

Lemon-basil and grapefruit-mint pops take advantage of fresh summer herbs, with infused syrups and fresh juices. Raspberry-jalapeno offers a peppery heat along with the sweet for an enjoyable fire-and-ice combination.

For a truly unique taste, freeze pureed gazpacho into an ice pop and serve as a fun, interactive appetizer for summer parties. It’s also a great way to get kids to eat their vegetables.

Finally, frozen sangria makes for a delightfully fruity adult treat — an over-21 version of a grape ice pop.

When making alcoholic ice pops, make drinks with a lighter hand, because too much alcohol won’t freeze well and you could be left with pops that fall apart. Wine coolers work well for this because they typically have a lower alcohol content by volume (3 percent to 5 percent) than wine (12 percent to 14 percent).

Ice pop molds are easy to find, but aren’t a requirement. You can freeze ice pops in small plastic or paper cups or even cupcake tins, using inexpensive wooden sticks available at most craft stores for handles.

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