Even though some of the kids are back in school by now, the weather is still as hot as ever. Instead of giving them the sugary, bright colored pops, try making these with whatever berries or summer fruits you have available.
The problem with homemade popsicles is most people use just straight juice. That’s fine, but the water content is too high, which raises the freezing point. A higher freezing point will give you a popsicle as hard as a rock, not to mention, lacking in flavor. By adding more sugar, like most store-bought popsicles, the freezing point is lowered, which results in a softer popsicle.
Of course, adding more sugar would defeat the point here—you might as well save some money and go buy some at the store.
I found that the perfect solution is to add 100% fruit juice concentrate. It adds flavor, sweetness, but best of all, it doesn’t have a lot of water. It will give you the perfect, healthy popsicle every time.
4 cups blackberries
1/2 12 ounce can of 100% grape juice concentrate
3 tablespoons honey or agave nectar (optional)
1 tablespoon freshly squeezed lime juice
1. Pass the blackberries through a food mill or press through a fine mesh sieve to extract all the pulp. Stir in the juice concentrate, honey (if using), and lemon juice. Pour into popsicle molds, add sticks, and freeze overnight.
For variations, you could use peaches and white grape juice concentrate, and lemon juice; or red raspberries, white grape, and lime juice, etc. Your own creativity is the limit.