Popsicles - Providing More than a Century of Delight!
By Alice Osborne
In 1905, eleven-year-old Frank Epperson left a cup filled with powdered soda, water, and a stirring stick on his San Francisco porch. That night, low temperatures caused the mixture to freeze - and a summertime staple was born. Today, two billion Popsicles are sold every year.
Eighteen years later, in 1923 Epperson debuted his "Epsicle" at an Alameda, California, park. His children, who call the creation Pop's 'sicle, persuaded him to change the name. Two years later, Epperson partnered with the Joe Lowe Company of New York, and national distribution of the treats started.
In 1939 the brand introduced its mascot, a boy dubbed Popsicle Pete, who appeared in ads for this delightful treat the next fifty years. In 1986 the company retired its two-stick variety (first sold during the Great Depression for a nickel) on the advice of mom, who said they were too messy.
Finally, in 2010, Popsicle - now owned by Unilever and made at plants in Nevada, Maryland, and Missouri - released new Jolly Rancher flavored pops, but classic cherry still ranks as the most popular flavor. And classic cherry was indeed one of the favorites at our house.
But always looking to save money, I opted to make my own popsicles when my children were little. I liked the idea that I could incorporate less sugar, no food dyes, and healthy real fruits. Here are recipes I've used for years and they've always met with rave reviews. The idea of a frozen treat is so appropriate for summer and so easy to make - Frank Epperson would be impressed, I think, to know what he launched as an 11-year-old boy!
Orange Banana Smoothie Pops
1 container(s) (7-ounce) Greek yogurt
2/3 cup(s) thawed orange juice concentrate
2 large bananas
Zest of 1 lime
1 tablespoon(s) fresh lime juice
Puree one Greek yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender. Pour into six 3-ounce molds. (I used mini baking tins with Popsicle sticks, but you can also substitute paper cups.) Freeze until smoothie pops are solid, about 4 hours.
To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.
Banana Blueberry Swirl Pops
3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries
In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside. Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours. Dip molds quickly in hot water to unmold.
Strawberry Peach Pops
1/2 cup(s) sugar
6 ounce(s) strawberries, hulled
6 ounce(s) peaches, peeled and pitted
1 tablespoon(s) lemon juice
Bring 1/2 cup of water and the sugar to a boil and let cool. Puree the strawberries, peaches, cooled syrup, lemon juice, and 1/2 cup water in a food processor. Fill five 4-ounce paper cups or popsicle molds with the strawberry-peach mixture.
For paper cups, place on a tray, cover securely with plastic wrap, and pierce a popsicle stick through the plastic into each cup. For popsicle molds, follow manufacturer's instructions. Freeze until solid.
Honeydew Pops
Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.
4 cups diced (1/2-inch cubes) ripe honeydew melon
1/3 cup plain yogurt
Juice of 3 limes
Grated zest of 1 lime
3 teaspoons honey
Put 2 cups of the melon, the yogurt, and lime juice and zest in a food processor or blender; process until smooth. Add the honey; process again to combine. Stir in the remaining 2 cups melon. Fill the pop molds with the mixture. Freeze for at least 6 hours. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.
Watermelon Almond Pops
Replace the honeydew melon with 5 cups diced watermelon, and replace the lime juice with 2 teaspoons almond extract. Add 1/3 cup almonds.
Cantaloupe Mint Pops
Replace the honeydew melon with 4 cups diced cantaloupe, and replace the yogurt with 1/3 cup soy milk. Add 3 chopped fresh mint leaves.
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