The coolest way to eat your fruits and vegetables this season? Popsicles in surprising new flavor combos! Here are our favorites:
Buy it: Seattle’s Full Tilt Ice Cream liberates a summer of pie standby with citrus zing. Flavors also include ube, a Filipino sweet potato, with tapioca pearls.
Make it: Rhubarb Lemon Popsicle
- 6ounces rhubarb, chopped
- 1/4cup sugar
- juice of 1/2 of a lime
- 2tablespoons water
- Combine ingredients in a saucepan over medium heat until rhubarb is falling apart and sugar is dissolved, about 10-15 minutes. Cool.
- 1/2cup full fat yogurt
- 1tablespoon maple syrup
- Combine the rhubarb mixture and the yogurt and maple syrup in a food processor and blend until smooth. Pour into ice tray and cover with saran wrap. Push a toothpick into the center of each one and freeze. Dip in warm water to remove from molds easily.
Buy it: At Popshop in Los Angeles, the signature lick is a riff on shakes found in Asian markets.
Make it: Avocado Vanilla Popsicle
- 1 cup water
- 1/2 cup sugar
- 1 medium avocado
- 1/4 cup lime juice
- 1 teaspoon vanilla
- Heat sugar and water in a medium saucepan over low heat until sugar is completely melted. Cool completely.
- Mash avocado with an avocado masher, mashing out as many lumps as possible. Add lime juice and mash some more. Whisk in vanilla and sugar water. Pour into popsicle molds and freeze until hardened. (Makes about 5 regular sized popsicles.)
Buy it: Fat Face of Davis, California, cheekily updates the Fudgsicle, adding beets to chocolate and cream cheese.
Make it: Sunshine Beet Popsicles