How to make homemade popsicles

Popsicle is a kind of food that people all over the world like to quench their thirst and relieve summer heat. Like water, it's cool, sweet and delicious. It originated in China and is suitable for eating in summer. Because of its simple manufacture and reasonable price, it is very popular, but it usually melts quickly at room temperature. Here are eight ways to make popsicles for you.

1. The practice of cucumber popsicles

material

1 cucumber, 2 tablespoons honey or sugar, 300ml mineral water.

working methods

1. Cut the cucumber into pieces at will, put it in a blender with mineral water and honey, and stir well.

2. Pour into the popsicle mold and freeze overnight.

3. Pay attention to the homemade popsicle without any additives, which will melt faster.

skill

When demoulding, if the stick of the popsicle can't be pulled out, you can cover the mold slightly with a hot towel or blow dry it with a hair dryer. After the surface layer melts slightly, it is easy to take it out.

2. The practice of two-color popsicles

material

Cream 125ml, milk 25ml+ 100ml, fruit juice 60ml, glutinous rice flour 1/2 tablespoons, vanilla powder 1 teaspoon, and sugar 25ml.

working methods

1. Pour the juice into the mold of 1/3 and put it in the refrigerator for freezing.

2. Mix glutinous rice flour, milk (25ml) and vanilla powder.

3. Pour 100ml milk into the soup pot, add white sugar and stir with low fire until the sugar dissolves, then pour "2" and light cream to boil, while stirring constantly.

4. Leave the fire to cool the two-color popsicle. Fourth step

5. Take out the frozen juice popsicle in "1" and pour "4" into the mold until it is about nine minutes full.

Freeze in the refrigerator.

skill

1. Step "1" should not be too juicy, otherwise the popsicle stick will not be inserted after freezing;

2. Wash the mold with cold water before enjoying, and slowly shake the handle to take out the popsicle.

3. The practice of watermelon popsicles

material

Watermelon (peeled and weighed) 300g, 2 spoons of honey (or granulated sugar) and 2 spoons of lemon juice (or concentrated lemon juice).

working methods

1. Peel and seed watermelon and cut it into small pieces.

2. Put it in the food processor.

3. Add fresh lemon juice (or concentrated lemon juice)

4. Add two spoonfuls of honey. (Fine sugar can also be added). Continue to mix evenly with the cooking machine.

5. Pour the beaten pulp into the mould.

6. put the mold in the refrigerator and freeze it into ice, then you can eat it.

7. When eating, wash the mold with water or leave it at room temperature for about 2 minutes, which is easy to take out.

skill

1. This is relatively simple. You can also make strawberries, mangoes and the like. Look at your personal taste and mix it at will.

Don't put lemon juice if you don't like it. I like sour things, so I don't want them.

I put less honey, so it's not very sweet. You can put more sugar or honey in the sweet one.

4. The practice of chocolate and banana popsicles

material

2 bananas, dark chocolate 100g, chopped nuts, colored sugar needles and 4 popsicles.

working methods

1. Peel the banana, cut the contents into two pieces, and insert the popsicle sticks respectively. Put a piece of oiled paper in the refrigerator and freeze 15 minutes.

2. Put the dark chocolate into a small bowl, then put the small bowl into a pot filled with water and heat it with low fire to make the chocolate in the bowl melt slowly. Be sure to keep the fire low, and the water temperature is not too high.

3. Melt the chocolate and let it cool slightly.

4. Take out the frozen banana and pour the chocolate liquid on the banana with a spoon, so that the whole banana is covered with chocolate liquid.

5. Sprinkle colored sugar needles or chopped nuts. After the chocolate on the surface is dry, continue to put it in the refrigerator for freezing.

skill

1. When bananas are frozen in the refrigerator, they should be padded with oil paper to prevent adhesion.

2. Spread the chocolate on the banana, and then sprinkle the nuts and sugar needles quickly, because the banana is cold and the chocolate will soon dry.

After the banana popsicle is taken out of the refrigerator, leave it at room temperature for a few minutes before eating, otherwise the banana will be hard.

5. The practice of double-color popsicles with coffee and milk

Ingredients: 2 packets of instant coffee, 450 ml of milk, 2 spoons of sugar.

Exercise:

1. Dissolve instant coffee in water, stir well, cool, add sugar to milk and stir well.

2. Pour the coffee into the popsicle mold to half the weight and put it in the refrigerator for freezing.

3. Take out the popsicle mold, pour the milk until it is full, insert the popsicle stick, and continue to freeze and solidify.

6. The practice of mango yogurt popsicle

Raw materials:

Mango, yogurt

Exercise:

1. Peel mango, take pulp and cut into pieces.

2. Put it in yogurt and mix well.

3. Put the yogurt juice into the container with a spoon and put it in the refrigerator for freezing.

7. The practice of red bean cream popsicle

material

Appropriate amount of red bean paste, about 500ml milk,

working methods

1. Heat the milk, mix the red bean paste, crush it with a shovel and stir well.

2. If it is not sweet enough, you can add some sugar. My bean paste was fried with rock sugar, so I didn't add sugar.

3. Scoop the milk and bean paste into the mold and put it in the refrigerator for more than 4 hours.

4. When demoulding, you can wash the mold with tap water for a while, or soak it in tap water for a while, which makes demoulding easy.

skill

Change the bean paste here into honey beans and mung beans.

8. The practice of mung bean popsicles

Raw materials:

50g of mung bean, 400g of clear water, 30g of fine sugar and 5g of glutinous rice flour.

Exercise:

1. Wash mung beans with water; Put the washed mung beans into the rice cooker and add water.

2. Select the rice cooker to boil the soup, and press the heating button until the mung bean blooms. Add fine sugar and glutinous rice flour, stir well, and continue to cook until the soup is thick.

3. After cooling, pour into the mold and freeze in the freezer for more than 3 hours.