Calgary’s Popsicles Recipe, Four Ways

The great thing about posicles (aka ice lollies) is that you can pretty much use any combination of fruit to create delicious treats that will instantly make you happy and leave you thinking of long summer days. The other great thing is that basically any smoothie you make can be poured into your moulds, so if you ever have any leftover you can freeze it into popsicles to save it for later.

These recipes are all just a guide as there are so many delicious choices available. Play around with whatever fruits and vegetables look gorgeous at your market. You can buy a variety of fun moulds so how many you can make depends on their size and shape- the quantities below all make six in my moulds.

Coco-Strawberry Popsicles
450g strawberries, hulled
1 x 400ml can coconut milk
1/2 tbsp vanilla extract

Put everything in a blender or food processor, whizz and then freeze in popsicle moulds. They last well for up to 7 days.

Green Buzz Popsicles
1 large avocado, pitted and peeled
1 lime, peeled
250ml coconut water
1 tbsp matcha powder

Put everything in a blender or food processor, whizz and then freeze in popsicle moulds. They last well for up to 7 days.

Basil Mango Popsicles
1 large ripe mango, peeled and sliced into pieces
4 tbsp  canned coconut milk
juice of 1/2 lime
1 tsp vanilla extract
6 basil leaves
a couple of pinches of toasted dessicated coconut (unsweetened)

Put everything in a blender or food processor, whizz and then freeze in popsicle moulds. They last well for up to 7 days.

Figgy Pudding Popsicles
250g plain Greek yoghurt
5 fresh ripe whole figs, stalks removed
50g soft mild goats’ cheese
seeds of 1/2 scraped vanilla pod (or 1 tsp vanilla extract)
pinch of salt

Put everything in a blender or food processor, whizz and then freeze in popsicle moulds. They last well for up to 7 days.

Extracted from Keep It Real by Calgary Avansino, published by Yellow Kite, £25

Photography by Kristin Perers