Homemade Popsicles

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Photo by Chelsea Kyle

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In Mexico, paletas, or popsicles, play a big part in nearly everyone's daily life; they were certainly a part of mine. Not only do they keep you cool on hot summer days, but ice pops remind you what being a kid is all about—having fun.

When I moved to the U.S. in 1997, I spent a lot of time trying to satisfy my paleta craving but couldn't find anything that compared to the pure, bursting-with-fruit-flavor pops like those in Mexico. This is what inspired me to start my paleta company. It took a lot of trial and error, but eventually I developed what I consider the ultimate popsicle-making technique and then turned that into a successful business, selling pops at street fairs, restaurants, and shops around New York City. Today, through my New York business, La Newyorkina, and a cookbook, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, I'm able to share these frozen treats with everyone else.

Since they require just a handful of simple ingredients and very few tools, popsicles are easy to whip up at home. Once you learn the four basic steps, you can make an infinite variety of fruity and creamy pops. For my techniques and tips, plus five of my favorite recipes, see above.

Ingredients

Fruit

Most ice pops are fruit-flavored, so using the ripest fruit you can get your hands on is crucial; the sweeter the fruit, the less sugar you'll need and the more natural the popsicles will taste. I always check my local farmers' market for mushy, overripe fruit that's often too damaged to sell at full price.

Dairy

Some ice pops are dairy-based, using milk, half-and-half, cream, yogurt, or sweetened condensed milk. Obviously, it's as important to use high-quality dairy products as it is to use ripe fruit. In New York, I rely on Ronnybrook Farm Dairy, but there are countless local dairies offering delicious products all around the country. If you want a creamier pop you can try a measured combo of whole milk and half-and-half or heavy cream. Greek-style yogurt also does the trick because it has a higher fat content. The result will be a luscious, silky pop, similar to the consistency and taste of ice cream.

Sweeteners

Most pops are sweetened with granulated sugar, but you can also add honey, agave nectar, and other natural sugars. There's no hard rule or formula for how much sugar to use, so either follow a recipe or experiment with the ingredient proportions. You can make your paletas as sweet as you like, but keep in mind that frozen pops will taste less sweet than the original popsicle mix and too much sugar will prevent pops from fully freezing.

How To

Popsicle recipes differ but nearly all pops are made following a similar four-step process in which you create a mix, pour it into molds, freeze the molds, and finally unmold and enjoy.

Step 1: Making the Popsicle Mix

The first step in most popsicle recipes is creating the base. If you're making a water-based recipe, like my Avocado Ice Pops, dissolve sugar in hot water. Once the mixture cools, add the flavoring, most likely fruit. The fruit is usually pureed in a blender, but it's up to you to determine the texture of the pops—if you want smooth, seedless paletas, blend the fruit thoroughly and push the pulp through a fine-mesh sieve. If you prefer a chunkier consistency, blend the mixture for less time and don't strain it. I like seeds and pieces of fruit in my pops because for me, the more texture, the better. It's a matter of personal preference. 

To make dairy-based pops, you'll typically just combine milk or cream, sugar, salt, and spice, juice and/or zest in a saucepan over medium-high heat. There are some water- and dairy-based recipes, such as my Lime Pie Ice Pops, that don't require any cooking at all—you simply combine all the ingredients in a bowl and pour the mixture into molds. For other recipes, like my Roasted Banana and Fresh Coconut Ice Pops, you'll need to cook the fruit for approximately 30 minutes before proceeding to the next step.

Step 2: Molding

Regardless of the type of mold you use, the basic process remains the same. Once your popsicle mix is ready, use a pitcher with a spout to carefully fill your molds, leaving about one-quarter inch of room at the top as the popsicles will expand as they freeze. Wipe any excess mixture from the top so that the residue doesn't freeze and make unmolding difficult.

Step 3: Freezing

If you're using conventional molds that come with individual covers and built-in sticks, cover the molds with lids after filling and place the pops in the freezer until frozen, approximately five hours. If, on the other hand, you're using molds that require a stick to be added, freeze the pops until partially frozen (about two hours), slide the stick gently into the center of the pop (it should stand on its own), and return it to the freezer for another three hours or until completely frozen. Freezing times vary depending on the effectiveness of your freezer, your pop base, and the type of mold you're using. For the best results, place your molds toward the back of the freezer where it's coldest. You can leave pops in their molds for several days, though it's best to unmold within a day so they don't discolor or change texture.

Step 4: Unmolding

There are several ways to unmold ice pops. I find the best method is to fill a pan or container that is at least as tall as your mold with warm (not hot) water, and briefly dip the mold in until the pops loosen, about 20 to 30 seconds. Remove the mold from the water and place it on a sturdy surface. Gripping the handles, pull gently upward to get nice, clean pops. If it feels like a struggle to unmold, leave the pops in the warm water a little longer. 

Alternatively, simply let the ice pops sit at room temperature until they can be easily removed from their mold (but still hold their shape). This technique works, but the pops won't have clean edges, and the process can be messy, especially when making dairy-based pops. A third option is to run individual molds under warm water, but this can be a little uneven, which is why I recommend the dipping method instead. Paletas that have fruit chunks or are creamy tend to be a bit harder to unmold, but just take your time and be patient. 

Once they're unmolded paletas are ready to be eaten, but it's best to wait a bit. Wrap pops in resealable plastic bags or store them in airtight plastic containers (use wax paper or plastic wrap to layer) and freeze for at least 30 minutes. This second freezing helps ice pops hold their shape a bit better so they won't melt quite so quickly while you're eating them. If well wrapped, ice pops will keep for three to four weeks. After that, they start to lose their flavor. And besides, why would you want to keep them for so long?

All paletas consist of a base (either water or milk) plus a flavor and a sweetener. You can incorporate almost any ingredients, including dried fruits, nuts, chocolate, and even spices, into your homemade pops.

Alcohol is also an option, but it doesn't freeze, so be careful not to add too much. Until you have more experience, stick to what your recipe recommends when making boozy ice pops.

Tips

Tis' the Season

Always use seasonal fruit that's fully if not overly ripe. The riper the fruit, the sweeter the pop, and the less added sugar you'll need.

Even Distribution

Unless you're making milk-, cream-, or yogurt-based pops, which tend to be thicker, fruit chunks will sink to the bottom of the pops. To prevent this, fill molds a quarter of the way, freeze them partially, and then add the rest of the fruit on top of the frozen part, and top it off with more of the base.

Kid Around

Once you've made ice pops a few times and feel comfortable with the process, experiment with your own unique flavor combinations. One rule I follow when combining ingredients is to use produce that grows during the same season; they tend to make good partners—and this includes herbs. That's why tomatoes and basil go together so well. Give it a try!

Layer of Love

To create a striped layer or two in your paletas, rotate pouring two or three different mixtures into your mold. Make sure you let each layer partially freeze before adding the next one; repeat until there is only about one-quarter inch of room left. Insert the popsicle stick before the pop fully freezes.

Essential Tools

If you have a well-stocked kitchen, making popsicles shouldn't require too many additional purchases beyond molds and popsicle sticks.

Molds vary in shape and size but most are made of plastic or silicone. You can also use disposable paper cups or plastic drinking glasses as long as they have relatively small rims. I recommend the Progressive International PLP-1 Freezer Pop Maker, which makes ten pops at a time and is only about $15. The Zoku Quick Pop Maker is more expensive ($40) but speeds up the process—just keep in mind that much like ice cream makers these quick molds require pre-freezing.

Here's a complete list of all the other required equipment:
  • Vegetable/fruit peeler
  • Measuring spoons
  • Liquid and dry measuring cups
  • Regular countertop blender or a handheld version
  • Baking sheets
  • Mixing bowls
  • Fine-mesh strainer
  • Pitcher
  • Craft sticks
  • Deep pan or container
  • Resealable plastic bags or airtight plastic containers
  • Wax paper or plastic wrap
Head this way for more of our best ice pop recipes