Orange & Lemon Ice Pops
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Reprinted with permission from Ice Pops published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Cesar and Nadia Roden.
- Finely grated zest of 1 orange
- ¼ Cup plus 2 tablespoons of granulated sugar
- 4 Tablespoons water
- 2 ½ Cups freshly squeezed orange juice (from about 6 oranges)
- 1/3 freshly squeezed lemon juice (from about 3 lemons)
Put the orange zest, sugar and water in a small saucepan and bring to a simmer. Simmer until the sugar has dissolved, then stir the syrup into the orange and lemon juices.
Pour the mixture into your icepop molds, leaving ¼ inch at the top to allow the mixture to expand when it freezes. Insert the ice pop sticks and freeze.
Calories Per Serving79
Folate equivalent (total)29µg7%
Sunshine Fruit Pops
In a food processor, add oranges and puree until smooth. Pour orange puree into a fine mesh strainer placed over a large bowl with a pour spout. Using the back of a spoon, press the puree through the strainer into the bowl, leaving the orange pith/membranes in the strainer.
Add the orange juice and lemon juice to the bowl and whisk to mix.
Divide mixture among a 10 capacity ice pop mold. Top with the mold cover and insert ice pop sticks.
Freeze overnight or until pops are firm.
For easy removal, dip the bottom of the ice mold in hot water for a few seconds to loosen the pops. Remove pops from mold and serve.
No ice pop molds? Use small paper cups. Line paper cups on a small baking sheet and fill with mixture. Cover with film wrap and place in the freezer. When pops are partially frozen, insert one ice pop stick into the center of each cup and return to freezer until firm.
- 1 lemon
- 1 ½ cups fresh strawberries, quartered
- 1 ½ cups fresh blueberries
- ¼ cup water
- ¼ cup honey
Remove 2 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine strawberries, blueberries, and the water. Cover and blend or process until nearly smooth (see Tip). Add lemon zest and juice and honey. Cover and blend or process until combined.
Pour mixture into eight 3-oz. paper cups or ice pop molds. Insert sticks in molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
Tip: For a smoother pop, blend or process fruit until nearly smooth as directed in Step 1, then press through a fine-mesh sieve to remove seeds. Continue as directed.
Ingredients for Creamsicle Popsicles
Plain Greek yogurt creates the base of these creamsicles. Greek yogurt is different from regular yogurt in that a lot of the extra water has been drawn out, making for a thicker, creamier kind of yogurt. This is perfect in popsicles, where more water leads to more crystallization (i.e. inedible ice blocks).
The banana adds natural sweetness and also contributes to the perfect texture. If you’re not a fan of bananas, feel free to substitute 1/4 cup of full-fat coconut milk per banana.
Finally, the fresh citrus juice give these pops their classic lemon, lime, and orange creamsicles flavor. And don’t forget the citrus zest! Flavors tend to become less intense when you freeze them, and the zest is going to pack a punch of flavor to give these pops there addictive taste.
Creamy Whole Lemon Ice Pops
These lemon ice pops are creamy and use an entire lemon (including skin and rind) for an ultra lemony flavor. They are the perfect summer treat.
I’ve been a walking kitchen disaster lately. Like most people, I sometimes have a bad kitchen day where nothing is going right and the smart decision is to just step away and try again another day. But I just went through a week long phase of kitchen mishaps, including 4 complete recipe fails and a shattered penguin shaped salt shaker (sob) .
I had this lemon ice pop idea in my head for awhile, but it took four tries to get it right. Last year I made whole lemon bars and they were the best lemon bars I’ve eaten. Using the entire lemon really brings the lemon flavor to another level. So I wanted to apply the same to these ice pops.
I also really wanted creamy ice pops, which is a tricky balance. Too creamy and your ice pops are basically frozen ice cream and while it tastes good, it looks like crap because it can’t hold its form.
But after three fails, several trips to the grocery store for more ingredients, I finally found the balance I was looking for and I’m excited to share this recipe with you now.
If you like this recipe, check out: whole lemon bars and my entire collection of ice pop recipes which includes my Creamy Biscoff Popsicles.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Juicy Orange Popsicles
Oh these juicy orange popsicles are so delicious and will keep you cool and refreshed! These orange pops are totally the way to go because they&rsquore super delicious and made from fresh orange juice. Fresh squeezed orange juice is the best because of the bright, fresh flavors.
When it&rsquos hot outside, cool yourself off with our awesome homemade orange popsicles. It&rsquos such a fun, delicious and refreshing way to cool yourself from the Summer heat. Sure you can totally use store bought orange juice and those will work great. But when you taste it out of fresh squeezed orange juice, you&rsquoll be able to taste the different and won&rsquot have it any other way. Our kitchen team devoured the popsicles because they are like cold candy on a stick. It&rsquos a great Summer dessert with not too many calories like ice cream. Kids love this and so will the adults. Eating these reminded us of how much we love Summer and all the wonderful flavors by the pool! Or by the lake!
Watch Video of our Refreshing Orange Popsicles
Check out a Few of our Favorite Tools for these Pops:
After going through dozens of pop molds and battle testing our kitchen equipment, here&rsquos a few of our favorites for homemade popsicles.
Zoku Mini Pop Molds &ndash Hands down our favorite mini pop mold. They release super easy and are a great size. Just don&rsquot lose those sticks!
Norpro Ice Pop Maker &ndash Our favorite for full sized ice pops. Classic shape. Makes a 2.5 oz. pop.
Krups Citrus Juicer &ndash This is one little bad boy of a juicer. It goes through our hundreds of citrus from our garden with ease. Love it, love it, love it!
Homemade ice pops a refreshing summer treat
Technically, we aren’t supposed to call them “popsicles.” That’s a registered trademark. But ice pops, creamy pops made with milk or yogurt and other fruity desserts-on-a-stick are having a moment. You’re probably seeing them pop up on your Instagram feed, in bright colors, made with orange and mango and filled with pieces of fruit.
Because pops are versatile and easy to make, it’s worth it to try them at home, says baking and dessert blogger Vallery Lomas.
You need only fruit juice, or iced tea, and whatever fresh or frozen fruit you have on hand. You can add milk, cream, chocolate or even the last of that swig of St. Germain or bourbon if that’s what it takes to cool off.
Lomas recently posted an Instagram video class for her blueberry, Greek yogurt and coconut milk pops.
Here are some tips for making your own pops:
Molds: You can find ice pop molds at home goods stores like Bed, Bath & Beyond for about $13. To remove the pops from the molds, run hot water over the mold just until the pop releases. Once the pops are removed, return them to the freezer briefly to set.
Storage: Don’t store the pops in the molds because you’ll have a hard time removing them. Instead, put them in zipper bags where they will keep about two weeks.
Instagram-worthy pops: Get your pops ready for social posts by adding extra fruit or even edible flowers to the mold before pouring in the liquid. Lomas says you can make pops pretty by giving them a garden atmosphere using lavender sprigs or lemon thyme leaves. “If I was having a socially distant backyard party, I would serve beautiful popsicles,” she said.
Fruit pops: You’ll need about 2 cups of fresh or frozen fruit, ¼ cup of orange or apple juice or and 2 to 3 tablespoons of sugar, honey or other sweetener. Puree the ingredients in a blender, then pour into molds. Add 1 tablespoon of lemon juice to preserve the color of peaches and mango.
Creamy pops: A cup of Greek yogurt and ¼ cup of milk can serve as the base for creamy pops. Feel free to use coconut water, soy or almond milk. You can add whole fruit to this base, or put all the ingredients into a blender and puree, then pour into molds.
Layered pops: Let each layer of fruit puree or creamy pop mixture set in the freezer for at least 20 minutes before adding the next flavor. Be sure to keep other purees refrigerated while layers are setting.
BLUEBERRY-COCONUT GREEK YOGURT POPS
1½ c. (12 oz.) Greek yogurt
¾ c. (6 oz.) full-fat coconut milk
4 T. granulated sugar, divided (Honey can be used instead of sugar, and adjusted to taste.)
1½ c. fresh or frozen blueberries
In a large bowl, combine the Greek yogurt with the coconut milk and 1½ to 2 tablespoons of sugar or honey. Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside.
Make the blueberry sauce by combining the blueberries with the remaining 2 tablespoons of granulated sugar or honey in a small pot. Cook over medium heat until the blueberries start to break down. Stir and continue cooking until it reaches a jam-like consistency. Remove from heat.
Place a tablespoon of the yogurt mixture in each mold. Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt. Continue alternating until the mold is nearly full. Place the top on the mold and add the sticks. Freeze for six hours.
Once the ice pops are completely frozen, place the mold under running water so that they will loosen. Remove and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row. Makes 10 pops.
Recipe courtesy of Vallery Lomas foodieinnewyork.com.
The following ice pop recipe can be adapted for any fruit you have on hand. You can also add lime or coconut. For pretty pops, drop thin slices of lemon and lime into the mold before adding liquid.
LEMON ICE POPS
¾ c. sugar or ½ c. honey
½ c. freshly squeezed lemon juice
Zest of 2 lemons
Using a saucepan, dissolve sugar into water, stirring continuously. Add juice and zest and bring to a simmer. Remove mixture from heat and allow to cool. Taste and adjust sweetener, if needed.
Pour lemon mixture into molds, add sticks and freeze for 6 hours. Makes about 10 pops
Homemade Strawberry Lemon Ice Pops Recipe with Fresh Fruit
Hi friends! We&rsquore back today to share some easy, fresh fruit popsicles that you can make at home. It&rsquos been so brutally hot, and what better way to cool off after coming back from the pool or working in the yard then to have something cold and sweet?
Plus, these pops have just 3 ingredients. You can make them as sweet or as tart as you like. And, you can feel good knowing everyone&rsquos getting a serving of fresh fruit with their pops.
15 Of The Coolest Ice Lolly Recipes For Summer
With temperatures set to soar next week as we welcome in June, the usual precautions have been issued: covering up, wearing sunscreen, keeping your house cool, and drinking plenty of water.
We’ve collected the best advice for staying cool in the warm weather, including a couple that will surprise you (who knew drinking less caffeine and eating less meat helps?!). If you haven’t got the hot weather essentials, here are the Amazon buys that’ll arrive the next day on Prime.
Now all that’s left to do is try your hand at these delicious homemade ice lolly recipes! Enjoy!
4 oz haas avocado (from 1 medium)
2 1/3 cups unsweetened Almond Breeze Almond Coconut milk
6 tbsp raw sugar (or your favorite sweetener)
1/2 cup sweetened shredded coconut flakes (Baker’s)
Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.
- 250g ripe strawberries
- 100ml natural yoghurt (or apple or orange juice)
- 1 teaspoon honey
- Whizz up 250g ripe strawberries, 100ml natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a blender or food processor.
- Taste, and add a little more honey if you think you need to.
- Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one.
- Put the ice lollies in the freezer for at least 4 hours or until solid.
- 250g strawberries
- 4 ½ tbsp honey
- 3 large ripe juicy peaches, peeled, stoned and sliced
- 5 large ripe kiwi fruit, peeled and sliced
- In a blender, puree the strawberries and then sieve the puree to get rid of the seeds. Stir 1 ½ tbsp of the honey into the strawberry puree.
- Pour the strawberry puree into each of the ice lolly moulds (or use empty yoghurt pots) until each mould is one third full and freeze until firm (about 1 ½ hours).
- Repeat the process with the peaches and 1 ½ tbsp of the honey (no need to sieve the peaches) and freeze until firm, then add the kiwi fruit mixed with the rest of the honey and insert the sticks. Freeze until solid.
For lots more food inspo visit www.annabelkarmel.com.
- 150g strawberries
- 90g caster sugar
- 1 tsp vanilla extract
- 500g tub of low-fat natural yogurt
- 100g melted white chocolate
- 60g sugar balls or strands
- You will also need 6 or 8 ice lolly moulds
Put strawberries, caster sugar vanilla extract in a bowl. Crush fruit until roughly broken up and the sugar has dissolved.
Mix in low-fat natural yogurt. Pour into 6 or 8 ice-lolly moulds and freeze. Once frozen, take them out of the moulds and dip tips of the lollies in melted white chocolate, then quickly dip them in sugar balls or strands. Serve as soon as they set!
- 1 peach, cut into 1cm slices
- 2 kiwis, peeled and sliced into 5mm rounds
- 75g blueberries
- 110g strawberries, hulled and halved
- 350-500ml white grape juice
- Snugly arrange some of each fruit in eight 75g ice lolly moulds.
- Pour enough juice into each mould to just cover the fruit.
- Insert sticks and freeze until solid, six hours (or up to two weeks).
- 50g caster sugar
- 60 ml water
- 250g strawberries
- 250g watermelon, cubed and deseeded
- Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool.
Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup.
Pour the mixture into ice lolly moulds and freeze.
For lots more food inspo visit www.annabelkarmel.com
You will also need:
- 4 small empty and clean kid-sized yogurt pots (the pots I used held 55g of yogurt)
- 4 lollipop sticks
- Small amount of kitchen foil
To make one ingredient banana ice cream you need to slice the banana and freeze the slices. Once frozen you whizz them in a food processor to make really smooth ice cream.
- First of all, double check that the empty yogurt pots have been thoroughly cleaned and dried.
- Take the Greek yogurt from the fridge and ask your little one to help weigh it into a small mixing bowl.
- Your assistant can carefully measure 1 level tsp of runny honey into the mixing bowl, then stir the two ingredients together.
- Mashing the banana is good fun for children so let them take the lead. They can peel off the skin and then place the banana into a little bowl. Using a fork, they can set to work, mashing the banana until it’s as smooth as they can make it. You may need to help with the last little bit!
- Now your child can use a spoon to scoop up the mashed banana and mix it into the Greek yogurt and honey mixture.
- As the yogurt pots are quite small, it’s best to use a teaspoon when spooning the yogurt mixture into the pots. You may end up with a messy worktop otherwise, but I suppose that’s what kitchen towels and wipes are for!
- Once your pots are all equally filled with the yogurt mixture, turn your attention to the foil.
- Use scissors to cut out square pieces of foil, just a little larger than the top of the yogurt pots. Place the foil pieces over the top of each pot to cover the yogurt, then press the edges of the foil under the ‘lip’ of the pot to seal.
- With a sharp knife, cut a little slit into the middle of each foil lid.
- Your little helper can now place the lollipop sticks into each hole in the foil and down into the yogurt mixture.
- Place the yogurt ice pops into the freezer for an hour or two, or you could freeze overnight if need be. It depends how long your child will wait.
- When you are ready to eat your banana and yogurt ice pops, take the from the freezer and leave to stand for 10 – 20 minutes to soften. Then ease them out from the plastic yogurt pots and enjoy!
- 1 avocado
- 1 banana
- 2tbsp raw cacao
- 2tbsp maple syrup
- 1tsp lemon juice
- 1 cup almond milk
- Peel avocado and banana.
- Place into a blender with cacao, maple syrup, lemon juice, half the amount of almond milk and blend until smooth.
- Slowly add the rest of the almond milk until you achieve the desired consistency.
- Pour into prepared ice lolly moulds, insert ice lolly sticks and freeze for at least 3 hours, better overnight.
- 100g ginger nut biscuits
- 405g can light condensed milk
- 250g red berries, we used strawberries, raspberries and redcurrants
- 500g pot 0% fat natural Greek yogurt
- 250g purple berries, we used blueberries, blackberries and blackcurrants
You will also need:
- Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.
- Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
- Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.
Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed
For the chocolate
- 2 ripe bananas
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
- 1 heaped teaspoon of raw cacao powder
For the strawberry
- 1 ripe banana
- 1 cup of strawberries
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
For the banana cinnamon
- 2 ripe bananas
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
- 1 teaspoon of cinnamon
- Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour.
- To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour.
- My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!
*You can also use fruit juices instead, if you prefer.
You’ll Also Need:
- To get an ombre look, use the two Italian sodas (or juices if you prefer) that are in the same(ish) color family. Then pour one of the Italian sodas into the popsicle molds at the desired height. I poured most of mine to the halfway point.
- Put the mold in the freezer for about 90 minutes. Then, remove the mold from the freezer and let it sit out for several minutes. The goal is to get it a little bit melty again…mostly frozen, but with some of the liquid melted toward the top.
- Once that happens, add the second favor of juice, Italian soda, etc on top. Add popsicle sticks and put the molds back in the freezer until full frozen (about 4 hours).
- Remove and enjoy. To loosen the popsicles from the mold when they’re ready to eat, run warm water over the underside of the tray for 20-30 seconds.
For the lollies:
- 185g (6 oz) caster sugar
- 3 large eggs
- Pinch of salt
- 150 ml (5 fl oz) concentrated orange juice, chilled
- 300 ml (10 fl oz) cream
- Iced lolly sticks
For the chocolate sauce:
- 125g (4 oz) good quality dark chocolate, roughly chopped
- 1 tsp vegetable oil
- Hundreds and thousands, to serve
- Place the sugar and 100 ml of water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
- Meanwhile, beat the eggs and salt with an electric mixer until frothy.
- Slowly pour the sugar syrup into the egg mixture and continue to beat for 2-3 minutes, or until the mixture has thickened. Stir in the concentrated juice.
- Whip the cream until it holds soft peaks and then fold the cream into the mixture. Churn in an ice cream machine, if you have one otherwise pour the mixture into a lidded container and freeze until firm.
- Soften the ice cream enough to scoop into balls. Make about 10 balls of ice cream and then insert a stick into each. Place on a tray lined with non-stick baking paper and return to freezer to firm up.
- Make the sauce by melting the chocolate in a small, heatproof bowl set over a saucepan of just boiling water. When melted, stir in the oil.
- Dip each ball of ice cream into the warm chocolate sauce, then sprinkle with hundreds and thousands. Allow the chocolate to set and then serve immediately.
- No ice cream machine? No problem! Beating in eggs and whipped cream will introduce air and fat, meaning this will be soft even without churning.
- 200g gooseberries
- 4 tbsp elderflower cordial
- Good quality, ready made custard
- Put the gooseberries in a pan with the elderflower cordial
- Bash with a wooden spoon to open.
- Simmer for five minutes until the fruit is soft.
- PurÃ©e with a hand blender and then rub through a sieve.
- Taste and add sugar if it needs it. It should be on the sweet side.
- Layer up alternate spoonfuls with posh ready-made custard in lolly moulds.
- 2 large or 3 small bananas
- 3 tbsp smooth peanut butter
- 1 tsp chopped mixed nuts
- Blitz the bananas and peanut butter together in a blender until mixed and a smooth consistency. Pour into 3 of the popsicle moulds, insert a wooden stick and place the moulds into the freezer.
- After 30 minutes sprinkle some chopped nuts on the top of each popsicle and return to the freezer for at least another 90 minutes, or until the popsicles are frozen.
- Coconut Milk
- Dragon Fruit
- Pineapple / orange juice
I created the striped version by pureeing mango and coconut milk to create the yellow stripes and then strawberries and coconut milk to create the pink stripes. I used kiwis, strawberries, pineapple and dragon fruit for the popsicles. They’re so easy to make too! Just buy a bottle of coconut water, add it into a popsicle mold with sliced fruit and freeze! Now, if you like them a little sweeter, feel free to add some sugar to the coconut water or even some pineapple or orange juice would be great too.
To make the striped ones, puree your favorite fruit with coconut milk. Then pour a small amount of the puree into a popsicle mold. Freeze for about 30 minutes, then add in a layer of coconut water, freeze again for 30 mins, and add in some puree. Keep this pattern going until you reach the top of the mold. Enjoy and get ready to go coconuts over these!
1 1/2 cups (360 ml/grams) heavy whipping cream
1/2 cup (120 ml/grams) half-and-half cream
2 cups (480 ml/grams) freshly squeezed orange juice (strain to remove pulp) (I used mandarin oranges - about 3 pounds (1.4 kg))
1/2 cup (100 grams) granulated white sugar (or to taste)
1 tablespoon freshly squeezed lemon juice
1 tablespoon orange zest (optional)
1 teaspoon (4 grams) pure vanilla extract
Note: Half and Half Cream is a mixture of cream and whole milk and contains 10 - 12% butterfat.
Heavy Cream or Heavy "Whipping" Cream contains 36 - 40% butterfat.