Chill Out!
Stay cool with these perfect popsicle recipes from Juicy Juice
Now that the days are longer and the weather is warmer, it’s the perfect time to try some cool popsicle and frozen recipes from Juicy Juice to kick-off summer fun even while staying close to home.
For a post-sun cooldown, Kiwi Strawberry Pops and Orange Mango Granita require only four or less ingredients and are made with a mix of fresh fruit and 100% Juicy Juice with no added sugar. For something creamier, try Yogurt Pops or Cherry & Cream Bomb Pops for a tasty combination of fresh fruit, tangy yogurt and juice.
Kiwi Strawberry Pop (pictured above)
Prep time: 10 minutes plus freeze time
Makes 8 ice pops
1¼ cups of Juicy Juice® 100% juice, kiwi strawberry flavor
1 (0.3 oz) package of sugar-free strawberry flavored gelatin mix
1 cup of strawberry halves
2 large ripe kiwis, peeled, cut into ¼ inch dice, divided
Bring 1 cup of juice to a boil, then dissolve gelatin mix in boiling juice.
Stir in ¼ cup ice-cold juice and pour cooled gelatin mixture into a blender.
Add strawberries and three-fourths of the diced kiwi; blend until smooth.
Using a spoon, gently stir in remaining kiwi.
Pour ¼ cup of the kiwi mixture into each of 8 ice-pop molds; insert sticks.
Freeze until solid.
Orange Mango Granita
Add style to your next summer gathering with this tropical recipe for Orange Mango Granita. Infused with an exotic combination of fresh mangos and orange tangerine juice, this icy treat is a delicious way to keep guests cool. With its delicate crystalized texture, this luscious dessert is sure to be a summertime crowd pleaser.
3 cups Orange Tangerine Flavor Juicy Juice® 100% Juice
1/4 cup granulated sugar
2 medium firm-ripe mangos, peeled and cut into pieces (about 2 cups total) or 1 pkg. (16 oz.) frozen mango cubes, thawed
COMBINE Orange Tangerine Flavor Juicy Juice® 100% Juice and sugar in small saucepan. Bring to a boil; remove from heat. Cool slightly.
PLACE mangoes and juice mixture in food processor or blender; process until smooth. Force through a sieve into a shallow baking pan (discard solids). Freeze for 3 to 4 hours, stirring and crushing lumps with a fork every hour. Granita can be made 2 days ahead and frozen, covered. Just before serving, scrape surface of granita with a fork to lighten texture (texture should look like crystals).
SCOOP granita into serving bowls. Garnish with sliced mango, pomegranate seeds and grated lime peel, if desired.
Servings Per Recipe: 10
Cherry and Cream Bomb Pops
Here’s a fun and simple frozen treat we know you’ll love! We’ve layered up cool and creamy vanilla yogurt and Juicy Juice® 100% Juice, cherry flavor to make this white and red striped frozen pop irresistible to kids! Don’t worry; layering these bomb pops is as easy as 1, 2, 3!
Total Time: 5 hours 45 minutes
Active Time: 15 minutes
Makes 10 Pops
1 ½ cup Juicy Juice 100% Juice, cherry flavor
1 ½ cup frozen dark cherries or pitted fresh cherries
½ cup vanilla Greek yogurt
½ cup half and half
1 tablespoon honey
Ice pop molds
Ice pop sticks
Puree Juicy Juice 100% Juice, cherry flavor and cherries in a blender until the cherries are slightly broken down, 10 to 20 seconds. Divide the cherry mixture in half. Take one half and pour into each pop mold, dividing evenly among them (they should each be about 1/3 full), and freeze 45 minutes. Refrigerate the remaining batch of cherry mixture for step 3.
Whisk Greek yogurt, half and half and honey in a large glass measuring cup with a spout until the honey is completely dissolved into the yogurt mixture. Divide among the pop molds (the pop molds should be about 2/3 full after). Set pop molds in freezer and allow to firm about 45 minutes. After 45 minutes, a layer of ice should form across the top, but the yogurt layer should not be solid.
Remove the 2nd batch of cherry mixture and stir to combine. Fill the pop molds with a final layer of the remaining cherry mixture, add pop sticks, pressing down through the partially frozen layers and freeze until solid, at least 4 hours. Run under warm water to release pops from molds and serve!
Yogurt Pops
2 containers (6 to 8 ounces each) vanilla or berry fat free yogurt
1 can (8 to 8 1/2 ounces) peach slices drained
1/2 cup any flavor Juicy Juice 100% juice
8 (5 ounces) wax-coated paper cups
1 cup fresh or frozen berries
Aluminum foil
8 wooden craft sticks
PLACE yogurt, peaches and Juicy Juice 100% juice in blender; cover. Blend until smooth. Pour evenly into cups, filling a little more than halfway. Divide berries evenly among cups. Cover each cup with foil. Insert stick through center of foil.
FREEZE for 4 to 6 hours or until firm. To remove pops from cups, carefully run warm water over side of cup to loosen. Remove cup and enjoy!
Servings Per Recipe 8
For more recipes visit juicyjuice.com.