Summer in Australia as a child always meant school holidays, Christmas, playing in the pool and popsicles (or icy poles or ice lollies depending on which term you prefer). I always remember the brand Mum used to buy – the box was black and there were three flavours: lemonade, raspberry and orange. I always loved the lemonade ones.
These days, my partner and I make our own popsicles. They are incredibly easy to make and take advantage of some of the best summer fruits available. Popsicle moulds are available in so many shapes and sizes in almost every kitchen store and department store in the country. We use a medium-sized mould and each recipe makes 6-8 popsicles.
Lemon and Lime Popsicles
Ingredients
- 3 lemons
- 2 limes
- 200g caster sugar
- 600ml water
Method
- Using a vegetable peeler, remove three strips of zest from each lemon and lime.
- Place in a saucepan with the sugar and water.
- Slowly bring to a boil, stirring, so the sugar dissolves and then boil for 5 minutes.
- Remove from the heat and leave to infuse for 30 minutes, then remove the zests and discard them.
- Squeeze the juice out of the lemons and limes and add to the cooled sugar syrup.
- Pour into popsicle moulds, add the sticks, then put the moulds into the freezer for 5-6 hours (longer if you use large moulds).
Peach and Raspberry Popsicles
Ingredients
- 125g caster sugar
- 300ml water
- 4 ripe peaches (I prefer to use yellow-flesh peaches)
- 300g raspberries (fresh or frozen)
Method
- Put the sugar and water in a saucepan and stir over a medium heat until dissolved.
- Simmer for 5 minutes then remove from the heat and allow the syrup to cool.
- Peel the skin from the peaches (I find it easier to quarter the peaches then remove the skin with the tip of a knife) and remove the stones.
- Put them in a food processor or blender and blitz until smooth, then stir into the sugar syrup.
- Blitz the raspberries in a processor or blender and then pass through a fine mesh sieve which helps to remove many of the tiny seeds. Press out as much juice as you can then stir the juice into the sugar syrup.
- Pour into popsicle moulds, add the sticks then put the moulds into the freezer for 5-6 hours (longer if you use large moulds).
Passionfruit Popsicles
Ingredients
- 10 ripe passionfruit, pulp removed
- 400ml water
- 225g caster sugar
- 1 lemon, juiced
Method
- Pour the passionfruit pulp into a fine mesh sieve and press out as much of the juice as you can.
- Put the water and sugar in a saucepan and stir over a medium heat until the sugar has dissolved.
- Boil for 5 minutes then remove from the heat and leave to cool.
- Stir in the passionfruit and lemon juice.
- Pour into popsicle moulds, add the sticks then put the moulds into the freezer for 5-6 hours (longer if you use large moulds).
Do you enjoy popsicles? Do you call them icy poles? Got any recipes you’d like to share?
