As temperatures climb this week and my household of kids — two sons and two visiting nieces — clamor for some novelty, we all need a bit of good humor.
Cold treats are well and good from the package, but homemade ice pops have the advantage of being interactive and made to each kid’s specifications. An added bonus is using up fruit that’s past its prime for consuming fresh. You can even sneak in some veggies!
And don’t forget to spike an adults-only version* for indulging when the little ones are in bed. These suggestions are courtesy of Tribune News Service.
Simply blend each of these ingredient combinations in a food processor or blender. Leave the fruit a little chunky in pops like Coco-Mango or Strawberries and Cream for added visual appeal. Then transfer to ice-pop molds, ice-cube trays or even Dixie cups, finished with Popsicle sticks.
Strawberries and Cream: Blend fresh strawberries and standard whipping cream.
Cucumber-Melon: Missing those spa days? This one will transport you back. Blend up honeydew with peeled, seeded cukes. Save two slices for your eyes. Recline and enjoy.
Coco-Mango: Mix fresh mango chunks, coconut milk (use 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. Makes for a pretty presentation.
Blueberry Mojito*: Combine 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, stir before pouring into molds.