Beat the Heat with Homemade Popsicles

Nothing says summer like popsicles do! As much as I want my kids to have a cool treat during the hot months of summer, I don’t want them eating store bought popsicles filled with corn syrup, dyes and artificial flavoring. Instead, I make my own out of fresh fruit and a touch of sweetener.

This is a great recipe to do with the kids. They will be so eager to make these and even more excited to taste them.

Use your imagination and choose from any fruit to make popsicles – peaches, blueberries, raspberries, etc. Some of my kids favorites are peach puree with blueberries and mango puree with strawberries. To give the popsicles some added nutrition, add small pieces of fruit before you freeze the purée. You can even add slices of apple or peach to the top of a poured puree and freeze it to make a barrier for the popsicles.

Homemade Popsicles

  • 1 cup puréed mango, (from peeled fruit)
  • 1 cup puréed strawberries 
  • 1/4 cup water
  • 1 tablespoon sugar
  • Lime or lemon juice to taste, optional
  • 6 popsicle sticks
  1. Combine fruit purées in a medium bowl. Create a simple syrup by heating water and sugar, stirring until sugar dissolves. 
  2. Add to purées with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. Tip: If you don’t have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. 
  3. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.

Prepper's Cookbook

Tess Pennington is the author of The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals. When a catastrophic collapse cripples society, grocery store shelves will empty within days. But if you follow this book’s plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years. Visit her web site at

This information has been made available by Ready Nutrition

Originally published June 8th, 2013
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