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18 Refreshing and Fuss-Free Popsicles You Can Make Yourself This Summer

The monsoon is supposedly here, but the weather is great ONLY when it's raining. The rest of the time, it's hot, sticky, and humid. While sitting next to the AC all day long doesn't sound particularly doable (because you have things to do), you can always make these little dollops of joy known as popsicles. It takes about five to 10 minutes of preparation time, and by the time you're back from work or college, these will turn into frozen squares of goodness that will take away the exhaustion of the day.

Watermelon-Lime-Ginger Popsicles

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Take 1 small watermelon, deseeded, add 1/3 cup sugar, 1/3 cup lemon juice, 2 teaspoon fresh grated ginger, and a pinch of salt. Puree all of this in a blender.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray, or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Strawberry Buttermilk Popsicles

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Puree about 450gms of hulled strawberries, along with 1 cup buttermilk or chhaach, 1 cup Greek yoghurt, 1/2 cup honey, 1/4 cup sugar, and a pinch of salt. Blend till smooth.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups . Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Peaches and Cream Popsicles

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In a large bowl, add 3 cups of peach juice, 3/4 cup heavy cream, 1/4 cup brown or regular sugar, 1 tablespoon grated ginger, and a pinch of salt. Whisk together till smooth.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Mango-Lime Popsicles

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In a blender, add 2 large mangoes which have been peeled and chopped. Then add 1/3 cup fresh lemon juice, 1/3 cup sugar, and a pinch of salt. Blend till smooth.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Easy Fudge Popsicles

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In a bowl, place 1/2 cup Nutella. You can use any chocolate spread you like, or even substitute with peanut butter.

Add 1/2 cup chocolate almond milk to this and whisk until smooth. Gradually, add 1 cup of chocolate almond milk, whisking all the while.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Pineapple-Orange-Banana Pops

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Add 2 cups fresh chopped pineapple, 3 peeled bananas, and 2 peeled and deseeded oranges to a blender. Blend till smooth.

Divide the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Tip: You can grate some orange and lemon zest, and add into the moulds after pouring the mixture. The resultant effect on the popsicles will look lovely.

Coconut and Cookies Popsicles

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Pour about 350 gms coconut milk into a bowl, and add 1/2 teaspoon vanilla essence. Mix well.

Take about 6-8 Oreo cookies, and crush them roughly. Fold these crushed cookies into the coconut milk. Don't mix too well.

Divide half the mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups.

Now insert one whole cookie into each mould. Insert a popsicle stick, or toothpick, making sure that the stick goes right through the filling of the cookie.

Now top with the remaining cookie-coconut milk mixture.

Freeze overnight.

Banana Split Pudding Pops

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In a bowl, mash together 1 peeled banana with 2 teaspoon pineapple juice.

In a separate bowl, stir together 1 cup chopped strawberries with 1 teaspoon sugar, and let it sit for 5 minutes. Puree this mixture, and then strain and keep in a bowl.

In another bowl, add 2 teaspoon thick chocolate sauce or chocolate fudge sauce.

Get 1 box instant vanilla pudding mix. Combine this with 2 cups milk, and stir till combined. Add 1 cup frozen whipped cream, and stir in quickly.

Divide this pudding mixture between the banana, strawberry, and chocolate sauce bowls. Combine lightly, do not stir too much.

Divide the strawberry pudding mixture in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Then divide the banana pudding mixture in the moulds, and pour over the strawberry mixture. Do the same with the chocolate pudding.

Freeze for at least 8 hours.

Coconut-Mango Popsicles

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In a blender, add 2 and 1/2 cups of fresh chopped mango, and 1/2 cup pineapple juice. Puree until smooth, and set aside.

In another bowl, add 1 cup coconut milk, 2 tablespoons sugar, 2 tablespoon low-fat yoghurt, and 2 tablespoons water. Mix till it's all combined well.

Pour 2 tablespoons of the mango puree in popsicle moulds if you have them, or divide in an ice tray or plain paper cups. Freeze for about 15 minutes. Then add 2 tablespoons of the coconut puree to the moulds, and freeze for 15 more minutes. Add 1 tablespoon of the mango puree, add popsicle sticks, or toothpicks into the moulds. Freeze for 10 minutes. Finish with the coconut mixture in each mould.

Freeze for at least 4 hours.

Chocolate Mocha Popsicles

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In a large bowl, add 6 and 1/4 cup brewed black coffee, 3/4 cup dairy creamer, 1/4 cup milk, 3/4 cup whipped cream, and 3/4 teaspoon salt. Stir together lightly till mixed. Taste to ensure that the sweetness is according to your taste.

Drizzle chocolate syrup along the edges of popsicle moulds if you have them, or use an ice tray or plain paper cups. Fill each mould with the coffee mixture, stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze overnight.

Tip: You can also use caramel syrup with the chocolate syrup to drizzle along the edges of your moulds.

Banana-Nutella Pops

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In a blender, puree 4 peeled and chopped bananas.

Place the pureed banana in a bowl, stir in 1/2 cup Nutella and 1/4 cup plain yoghurt. Stir till smooth.

Divide this mixture in popsicle moulds if you have them, or use an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 6 hours.

Sweet Peach Tea Popsicles

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Wash and slice 2-3 medium-sized peaches. Add 1-3 slices to each popsicle mould if you have them, or use an ice tray or plain paper cups.

Make a batch of sweet black tea. Cool the tea, and then pour over the peach slices into your moulds. Stretch a layer of cling film over the ice tray, and insert toothpicks or popsicle sticks into the ice tray. The cling film will help the the sticks stay upright.

Freeze for at least 8 hours.

Strawberry Cheesecake Pops

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Put 7-8 digestive biscuits in a blender to get crumbs. Add 1/2 cup of the crumbs to a small bowl, and add 2 tablespoons melted butter. Mix till it forms a crumbly and moist mixture.

In a blender, add 200gms of cream cheese, 2 cups of halved strawberries, 1/2 cup ground sugar, 1/3 cup milk, and 1/4 cup Greek yoghurt. Mix till smooth.

Divide this mixture in popsicle moulds if you have them, or use an ice tray or plain paper cups. Press the crumb and butter mixture on the top of each mould, and use your fingertips to gently press the crumbs into the batter.

Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Chocolate-Dipped Strawberry Pops

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Add 2 and 1/2 cups of strawberries to a blender. Add 1/3 cup cold water, and blend to make a puree.

Divide the pureed strawberries in popsicle moulds if you have them, or use an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

In a bowl, add 1 cup chocolate chips. Add 2 tablespoons coconut oil to this mixture. Put this bowl in the microwave for 15 seconds, stirring to melt the chocolate. You can also melt the chocolate by placing the bowl in a bigger bowl filled with hot water. Combine to mix the chocolate with the coconut oil.

Dip the popsicles in the chocolate. It will harden soon. Serve.

Mojito Popsicles

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In a large pitcher, add 1/2 cup powdered sugar and 3/4 cup fresh torn mint leaves. With the back of a wooden spoon, press the mint leaves and sugar together. Add the juice of 3 lemons into this pitcher. Add 1/2 cup white rum, and 2 cups club soda. Stir well to combine.

Divide this mixture in popsicle moulds if you have them, or use an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze overnight.

Creamy Vanilla Coconut Popsicles

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In a small saucepan, add 3 cups of coconut milk, 2 tablespoons sugar, and 1 teaspoon vanilla essence. Heat, but don't let it come to a boil.

Let this mixture cool, and then divide this mixture in popsicle moulds if you have them, or use an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze for at least 4 hours.

Tip: If you have coconut flakes, you can use it to give your popsicles an added texture. Just add the hot coconut milk-sugar mixture to a bowl full of coconut flakes and mix well. Divide into moulds once cool.

Red Wine Fudgesicles

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In a saucepan, add 1 cup red wine and let it simmer for 12-15 minutes, letting it reduce. Remove from heat, and add 1 and 1/2 cups dark chocolate chips and whisk till the chocolate is completely melted. Stir in 1 and 1/2 cups milk.

Divide this mixture in popsicle moulds if you have them, or use an ice tray or plain paper cups. Stretch a layer of cling film over the ice tray, and insert toothpicks into the ice tray. The cling film will help the toothpicks stay upright.

Freeze overnight.

Margarita Pops

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In a pitcher, combine 1 and 1/4 cups lemon juice, 400ml condensed milk, 1 cup water, 1/4 cup tequila, and 2 tablespoons orange juice. Stir to combine well.

Slice lemons into 1/4 inch thick round slices. Push your toothpick or popsicle stick through the slices, so half of the stick pokes out from either side.

Pour the tequila-condensed milk mixture into popsicle moulds if you have them, or use plain paper cups. Place the lemon slice and stick directly on top of the mixture, making sure the lemon slices are resting just on top of the tequila mixture.

Freeze overnight.

Sprinkle the popsicles with salt before serving. 

Note: To get the popsicles out of the moulds, dip them in a plate of warm water for a minute. They should slide out easily. 

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