Caity Healy | Lifestyle Editor

As spring term officially comes to a close and the temperatures continue to rise, now is the time to celebrate and enjoy the sunshine. What better way to beat the heat than with homemade popsicles? Made with simple and cheap ingredients and requiring next-to-no effort, these delicious treats will keep you cool and have you enjoying every bite.

All ingredients can easily be altered to match your preferences, and the recipes can be cut down to make however many you see fit. As written, each recipe yields 10 popsicles. Aside from the ingredients, the only other supplies you need are popsicle sticks and a reusable popsicle mold, which can be found on Amazon for under $10.

 

Blackberry Lemon Popsicles

Ingredients:

⅔ cup lemon juice, and zest from a lemon

2 ½ cups vanilla Greek yogurt

2 ½ cups blackberries

2 ½ cups mixed berry Greek yogurt

 

Directions:

Whisk lemon juice, lemon zest and vanilla yogurt in a medium sized bowl. Set aside. In a blender, puree the blackberries and mixed berry yogurt. Take the two and layer them in the popsicle mold one tablespoon at a time. If you’d like, you can swirl them together for appearance. Freeze for at least six hours.

Recipe inspired by jessicagavin.com

 

Virgin Pina-Colada Popsicle

Ingredients:

4 cups pineapple, chopped

1 15-oz can cream of coconut

3 Tbsp lime juice

 

Directions:

In a blender, puree the pineapple with the cream of coconut and lime juice. If it’s still thick, add a little bit more coconut or lime juice, depending on which flavor you prefer. If you have it, you can add pineapple juice as well. Pour into the mold and freeze for at least four hours.

Recipe inspired by realsimple.com

 

Energy Drink Infused Popsicle

Ingredients:

1 16 oz can Red Bull (or preferred energy drink)

2 cups strawberries, chopped

1 cup raspberries

1 cup mango, chopped

 

Directions:

In a blender, combine all ingredients, slowly adding the energy drink as it is carbonated. Puree, and continue adding energy drink until it reaches a juice like consistency. Pour into molds and freeze for a minimum of four hours.

 

Contact the author at chealy16@wou.edu

 

Photo by: Caity Healy