Entertaining Idea of the Day: Homemade Popsicles!

This post was written by guest contributor Jenny McCoy, an authority on baking and pastry who has created dessert menus for Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans restaurants. Her cookbook, Jenny McCoy’s Desserts for Every Season, will be published this September by Rizzoli. Look for her posts all month on our blog.


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)

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