Ice Pops, 2017

Mid-Summer Meltdown

We celebrated summer 2017 with one of the season’s favorite frozen treats – the ice pop. Our culinary team concocted three house-made, fresh-fruit ice pops: Ginger Peach, Watermelon Lemonade and Pineapple Mango Jalapeño. Discover how to make these refreshing pops for your family and friends in the comfort of your home and keep cool during the summer.

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Watermelon Lemonade Ice Pop

Watermelon Lemonade Ice Pop

Recipe yields 16 4 oz. ice pops


  • 1 cup lemon juice
  • 5 cups watermelon juice, fresh
  • 1/4 oz. whole leaf basil
  • 1 cup diced seedless watermelon
  • 1/2 cup simple syrup

Method & Technique

  • Dice the watermelon into 1/2 inch pieces
  • Mix all ingredients
  • Portion mixture into ice pop molds. Ensure about 1/2 oz. of diced watermelon in each mold
  • Freeze until solid

Ginger Peach Ice Pop graphic

Ginger Peach Ice Pop

Recipe yields 20 4 oz. ice pops


  • 5 lb. diced peaches
  • 2 cup vanilla yogurt
  • 1/8 cups sliced ginger
  • 2 cup peach nectar
  • 1/2 cup lemon juice
  • 3/4 cup local honey

Method & Technique

  • Purée all ingredients in a blender
  • Portion mixture into ice pop molds
  • Freeze until solid

Pineapple Mango Jalapeno Ice Pop graphic

Pineapple Mango Jalapeño Ice Pop

Recipe yields 20 4 oz. ice pops


  • 1/2 cup coconut milk
  • 1 ½ cup vanilla yogurt
  • 2 ¼ cup diced mango
  • 2 frozen bananas
  • 1 ½ tbsp lime juice
  • 1 cup diced pineapple
  • 1 sliced jalapeño

Method & Technique

  • Slice the jalapeño very thin, preferably on a mandoline. Yields about 60 slices per jalapeño
  • Purée all other ingredients in a blender except the jalapeño slices
  • Fold in the jalpeño slices and freeze in ice pop molds. Include at least three slices of jalapeño per mold. Freeze until solid

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