Homemade ice pops are some of the easiest sweets you can whip up for your next warm-weather affair. And every summer, I return to Mark Bittman’s New York Times article to remind myself of how much fun they can be.
Simply puree ripe fresh fruit with a bit of sugar to taste. If you like your pops extra icy, add lots of water. If you want them a bit more on the chunky side, add less. If you like a little spice, add a dash of cayenne or a sliver of jalapeno. For something milder, toss a few fresh mint or thyme leaves into the mix. Don’t forget a pinch of salt.
Pour your mix into ice-pop molds or paper cups. Add a little stick and freeze overnight.
Or get really creative and check out some of the recipes in one of my favorite cookbooks, Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas, by Fany Gerson of the fabulous La Newyorkina. (Photo courtesy of La Newyorkina)