Susie’s Frozen Fruit Pops

Today I would like to introduce a very special guest, Susie Cover. She is the founder of Susie’s Supper Club, a Manhattan-based prepared-foods delivery service known for kid-friendly dishes made with organic, locally grown ingredients. She is also a former caterer and private chef, and a mother of two. Susie is a pro at making adult recipes more appealing to kids. Susie has a new cookbook, The Supper Club: Kid-friendly meals the whole family will love. She’s here today to share a great summer recipe for not 1, but 2 different frozen fruit pops, pineapple mint and strawberry watermelon basil. Take it away Susie.

It seems as if there have been a lot of recent articles on interesting, flavorful and most importantly for parents, boozy ice pops. In my book, The Supper Club, we do a pineapple mint and a watermelon strawberry basil pop, but there are many other variations to try. Be inventive and use in season local fruit if possible.

Rick, Madeline, Alice and I have been spending the last few weeks in July in Montauk in a house we are sharing with many friends and many kids under the age of three. So I decided to do an ice pop with local peaches and mint and a dash of vodka for the adults. Just peel the peaches, puree in a blender, add simple syrup (not necessary but adds sweetness) and mint sprigs, just be sure to let the vodka infused pops set a bit longer and remember which ice tray has the vodka before serving!

As stated in my book, “The Supper Club“, this is an easy way to do ice pops without real molds. The fact that we have ice trays in this rental house is a miracle in itself. I used toothpicks in lieu of tongue depressors and added them in when the cubes start to get slushy.

Kids, moms, dads and guests alike enjoyed them during the cocktail hour after a scorching day at the beach. Next stop raspberries and blueberries mixed with tequila and some virgin ones for the kiddies. Summer is definitely here!

Frozen Fruit Pops

Each recipes makes 6 ice pops

This is a fun and fast summer recipe that is both light and refreshing. Mix and match your favorite fruits and herbs. We like using mint and basil for their sweet tones and invigorating aromas. Susie’s Tip: Use ice-cube trays and tongue depressors from the drugstore if you don’t have the molds. Add the tongue depressors after the ice pops have begun to set.

Simple Syrup
1 cup (8 oz/250 g) sugar
1⁄2 cup (4 fl oz/125 ml) water

Pineapple-Mint Pops
2 tbsp simple syrup
6 cups (21⁄4 lb/1.2 kg) cubed fresh pineapple, plus juices from cutting
1⁄4 cup (2 fl oz/60 ml) water
6 large fresh mint leaves
Small pinch of kosher salt

Strawberry-Watermelon-Basil Pops
2 tbsp simple syrup
2 cups (8 oz/250 g) hulled and quartered strawberries
4 cups (11⁄4 lb/625 g) peeled and cubed seedless watermelon, plus juices from cutting
1⁄4 cup (2 fl oz/60 ml) water
6 large fresh basil leaves
Small pinch of kosher salt


1. To make the simple syrup, in a small saucepan, combine the sugar and water over medium-high heat. Bring to a simmer, stirring until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool. You should have 1 cup (8 fl oz/250 ml). Store unused simple syrup in the refrigerator in a tightly covered jar for up to 2 weeks.

2. To make the pops, combine all the ingredients for the recipe of your choice in a blender or food processor and process until the fruit is entirely puréed and the mixture resembles a frothy juice. Taste and adjust the seasoning, adding a tiny bit more salt if the flavors seem to need a boost or more simple syrup for a sweeter ice pop.

3. Pour the ice-pop base into a standard 6-section ice-pop mold, 2 standard ice-cube trays, or any molds of your choice.

4. If using an ice-pop mold, freeze until completely set, at least 4 hours. If using ice-cube trays, freeze for about 1 hour and then insert wooden sticks or short skewers into the center of each pop and freeze until completely set, about 1 hour longer.

For more great recipes like this one from Susie Cover, check out her new cookbook, The Supper Club: Kid-friendly meals the whole family will love.

Article Posted 5 years Ago

Videos You May Like