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Cooking on quarantine: Stick it to lockdown with homemade popsicles

Cooking on quarantine: Stick it to lockdown with homemade popsicles

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Here’s a fun, easy way to make staying at home a little more enjoyable: Create your own popsicles.

Perks include family togetherness and fun snacks on a stick that don’t involve a deep fryer. Also, there’s room for creativity. You’ll see that these “recipes” are barely even recipes. Just instructions to pulverize two or three ingredients in a food processor, pour said concoction into some sort of mold and shove ’em in the freezer.

Any fruit you use could be sweet enough to avoid adding your own sweetener, so don’t feel compelled. But I used agave syrup in all of mine save the cucumber-melon (the honeydew I bought was exceptional). You could also opt for something calorie-free, like Stevia. Simply sweeten your blend-ups to where you like them.

Traditional popsicle molds are fun, but I supplemented with a giant ice cube tray. Stretch plastic wrap tightly over the top, cut little slits at the center of each section, and slide in your sticks before freezing.


Simply blend each ingredient combo in your food processor or blender. Leaving the fruit a little chunky in pops such as Coco-Mango or Strawberries & Cream makes for attractive pops. It’s all up to you.

Strawberries & Cream: Blend fresh strawberries and standard whipping cream.

Cucumber Melon: Blend honeydew with peeled, seeded cucumbers.

Coco-Mango: Mix fresh mango, coconut milk (I used the thick, full-fat canned variety) and coconut water with flakes.

Watermelon Kiwi: Blend up watermelon; slice kiwi. Insert kiwi slices into molds, sticking them to the sides. Pour in watermelon.

Blueberry Mojito: Add fresh blueberries, mint leaves, white rum, agave and club soda. Blend the first four to taste — don’t use too much rum, or it won’t freeze well — add club soda at the end and stir before pouring into molds. Rum optional, of course.


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