Homemade Fresh Fruit Popsicles

We have already experienced a scorching hot summer in much of Michigan. During summer, the typical Michigander has the air conditioner cranked, the cover off their pool and their fridge filled with cool salads so they don’t heat up the kitchen while cooking.

You are also likely to see ice cream or sugary popsicles in their freezers as a cool way to grab a sweet treat. So how do you provide a tasty way to cool down while giving your family something that is healthier than the usual flavored, frozen sugar-water on a stick version of popsicles?

We’re glad you asked. Here are a few suggestions for putting a little nutrition back into this venerable frozen treat.

What popsicle recipes help keep you cool during a hot summer?

Photo credit: Jennifer Chait

Editor’s note: This post is from the A Healthier Michigan archives and was originally published in 2013.

Ingredients

1¼ pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
¼ cup freshly squeezed orange juice
¼ cup sugar, or to taste
¼ teaspoon vanilla extract

Peach Popsicles

Instructions
Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

Divide the mixture among 12 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

http://www.eatingwell.com/recipe/249722/chunky-peach-popsicles

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Ingredients

1 ½ cups cantaloupe chunks
1 tablespoon orange juice
1 ½ cups honeydew chunks
1 tablespoon thawed limeade concentrate
2 mint leaves

Melon Mint Popsicles

Instructions
Puree 1 ½ cups cantaloupe chunks and 1 tablespoon orange juice in a blender. Divide the mixture between pop molds or 3-ounce paper cups. Freeze until the top becomes firm, 30 minutes.

Rinse the blender, then puree 1 ½ cups honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves. Remove the molds from freezer and top with the honeydew mixture. Cover and freeze.

http://www.myrecipes.com/recipe/mint-melon-pops

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