Pop Culture



Nothing beats the summer heat quite like the quintessential summer treat: ice pops. The problem with the store-bought brands, though, is that they are chock-full of artificial flavors, colors, and refined sugar. Luckily, warm weather brings us an abundance of juicy fruits that will taste even better blended to creamy perfection and frozen.

With the kids out of school, and nothing to do between first breakfast and second breakfast, why not break out the measuring cups and blender to make your own deliciously refreshing custom ice pops? It’s a great way to inspire your child's imagination, and teach them how to replace questionable ingredients with healthy ones. My son, Carmine, enjoys making new flavor “creations” with me, and my daughter, Sabine, enjoys eating the (literal) fruits of our labor.  

Here are our super-simple summer creations. I’ve also included tips on how to add a little extra Pop to your Popsicle — by infusing them with seasonal spirits. Summer fun isn’t just for kids after all! 

The Lime In The Coconut Ice Pops 

Combine 1 (15 oz.) can full-fat coconut milk, 1/2 cup coconut cream, 2 tbsp. lime zest, 1 tbsp. lemon zest, 2 limes (cut into wheels), 1 cup of limeade, 1 cup white rum or tequila (can be replaced with more coconut milk or limeade), and 2 tbsp. agave syrup in a blender until smooth & creamy. Add 1 lime wheel facing against one side of the ice pop mold, then fill the molds with the creamy mixture. Freeze overnight. Makes 10.

Strawberry Peach Ice Pops 

Cut 2 peaches and 8 strawberries into 1/2-inch chunks. Put the fruit, 2 cups fresh-squeezed OJ and 2 oz. bourbon (can be replaced with more OJ) into a blender and puree. Skim the foam off the top of the mixture, and then fill the ice pop molds about 3/4 of the way. Cut 1 more peach and 4 more strawberries into small, diced pieces, and add them to the mixture in the ice molds, being careful not to overfill. Freeze about 6 to 8 hours. Makes 10. 

Blueberry & Basil Ice Pops 

Combine 4 oz. coconut palm sugar and 4 oz. water in a saucepan. Warm together until sugar dissolves. Let syrup cool. Lightly puree 5 cups blueberries and 3 basil leaves in a blender. Add 6 oz. of syrup to 7 oz. Cabernet (or replace with more blueberry puree or juice) and mix. Pour into molds, add sticks, and freeze until solid, about 6 hours. Makes 10.

Mango Vanilla Ice Pops 
(Sauvignon Blanc-infused)

Combine 4 oz. organic coconut palm sugar and 4 oz. water in a saucepan and warm, stirring gently until sugar dissolves. Remove from heat, add 1 vanilla bean, split, and steep for 15 minutes. Remove bean and let the syrup cool. Cut up 4 cups mango into 1-inch chunks, then gently puree, leaving some texture. Combine the mango puree, vanilla syrup, and 7 oz. Sauvignon Blanc (or replace with more mango puree). Pour into molds, add sticks, and freeze until solid (overnight recommended). Makes 10. 

story by Kelly Kinsey  //  styling by Quelcy Kogel  // photography by noah purdy