Popsicles are a summertime favorite. A refreshing treat made with fresh or frozen fruit and a touch of honey.
Nowadays, you can find all sorts of fruit popsicles in your grocer’s freezer. My five-year-old has a few food sensitivities. So, I prefer to make my own.
When I was a child, my grandmother would chop fruit, mix it with sugar-sweetened lemonade, pour it in a styrofoam cup, and freeze it. Yep, a styrofoam cup, and I used to love it. Homemade popsicles have come a long way.
My girls share the same excitement. Whether it’s a hot and sticky day or we are having a lazy afternoon, my refreshing fruit popsicles are a welcomed treat.
I use flat silicone popsicle molds with a lid. We make small batch recipes that yield enough to fill two molds. Use whatever fruit combination you have on hand – fresh or frozen. These popsicle molds hold about two and a half ounces of liquid. Do not overfill them. You may also use liquid leftover from your favorite smoothie.
Small Batch Fruit Popsicle Recipes
Sometimes fruit does not have the anticipated flavor. Each of these recipes is faintly sweet, some a little tart, but all are simple. I add a little honey to enhance the flavor and get rid of any unwanted tartness. We like our lemon-based fruit popsicles tangy and tart. Tastes vary, add additional honey in small increments until it is just right.
I feel silly calling these recipes. However, each small batch will yield enough for two fruit popsicles. You can easily double or triple the recipes to make more. I use a small hand blender, making clean up between batches a breeze.
Strawberry Pineapple Basil
- 3 large strawberries, chopped + 1 strawberry sliced
- 3 tablespoons pineapple tidbits (15-18 pieces) (I use frozen)
- 2 tablespoons of coconut water (or plain water)
- 1 teaspoon honey
- 1 large basil leaf, chopped + 1/2 basil leaf
Divide and place sliced strawberries + 1/2 leaf of basil, finely chopped into two molds.
Blend all other ingredients and pour into two molds. Do not overfill.
Blueberry Lemon Mint
- 14 blueberries + 6 blueberries for molds
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup of water
- 1 teaspoon mint leaves, chopped + 1/2 teaspoon mint leaves for molds
- 2 teaspoons honey
Divide and place 6 blueberries + 1/2 teaspoon mint leaves – chopped, into two molds.
Blend all other ingredients and pour into two molds. Do not overfill.
Raspberry Mint Lemonade
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup of water
- 2 raspberries + 6 raspberries for molds
- 2 mint sprigs, chopped
- 1 tablespoon of honey
Divide and place 6 raspberries into two molds.
Blend all other ingredients and pour into two molds. Do not overfill.
Blackberry Mango
- 1/2 cup of mango, chopped (I use frozen cubes) + 1 tablespoon of mango – chopped, for molds
- 8 blackberries + 2 blackberries sliced in half to place in molds
- 2 tablespoons of coconut water (or plain water)
- 1 1/2 teaspoons honey
Divide and place 4 blackberry halves + 1 tablespoon of chopped mango into two molds.
Blend all other ingredients and pour into two molds. Do not overfill.
