Credit: Rosalynn Daniels for @craftboxgirls
Popsicles are synonymous with summer, and for good reason—they’re refreshing on hot days, help hydrate kids and adults alike, and are easy to hold, even for tiny toddler hands. While we don’t judge store bought varieties, making them allows you to control the ingredients, and doubles as a kid-friendly activity. Here are a few recipes to try, divided into two categories—kid-friendly, and 21 & Over (aka spiked varieties). Plus, fun molds to use when making them!
Kid-Friendly Popsicles
Unicorn Popsicles from Craft Box Girls
Orange and Cream Popsicles from The Spruce Eats
Honeydew Melon Ice Pops from Chowhound
Rainbow Popsicles from One Little Project
Easy Homemade Strawberry Popsicles from Yummy Toddler Food
Credit: A Spicy Perspective
21 & Over Popsicles
Vodka Gummy Bear Popsicles from A Spicy Perspective
Salted Spicy Watermelon Margarita Popsicles from Half Baked Harvest
Prosecco Pops from Delish
Blue Lagoon Cocktail Popsicles from Boulder Locavore
Boozy Basil Lemonade Popsicles from Gourmet with Blakely
Molds
Zoku Classic Pop Molds, $15, williams-sonoma.com
Tovolo Dino Ice Pop Molds, $16, amazon.com
Star Wars Pop Mold, $25, williams-sonoma.com
Helpcook Silicone Push Up Molds, $16, amazon.com
Ecozoi Eco-Safe Stainless Steel Popsicle Molds, $35, amazon.com
Organize Your Kids’ Toys in 5 Easy Steps!
A version of this story originally ran on Home with the Harrisons, and was written by Lindsey Harrison of New Canaan-Darien Moms. Credit: Donna Dolan With the holidays coming up, that means more crafts, artwork, gifts….and clutter. In order to start 2022 as...
Leah Koenig’s Cheese Latkes
Thank you to Leah Koenig, author of The Jewish Cookbook, for sharing this recipe, which originally appeared on Food 52. Credit: Mark Weinberg These sweet rendition of latkes will be a hit at Hannukah, but also a fun,...
Honey & Jalapeño Sweet Potatoes
Looking to mix up your usual marshmallow-topped sweet potatoes this Thanksgiving? Try this spicy and sweet take on taters, which uses fresh peppers and honey for an updated, elevated take on the classic. Thank you to our food contributor Kathleen Ashmore for...