Food & Recipes

Frozen Fruit Pops

by The Supper Club by Susie Cover, Weldon Owen, 2011

Frozen Fruit Pops

Easy-to-make fruit pops that are extra light and refreshing with a hint of herbs 

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.

Each recipes makes 6 ice pops

  • 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 (2 1/4 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 (1 1/4 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.
From The Supper Club by Susie Cover, Weldon Owen, 201

From The Supper Club by Susie Cover, Weldon Owen, 2011.