There’s hardly anything more refreshing on a hot summer day than a frozen treat. Making your own ice pop at home is easy and requires minimal equipment. It’s also a fun way to get kids involved in the kitchen, and there are so many ways to make them nutritious and with minimal added sugar.

Plus, it’s a great way to use up any fresh fruit you may have that’s about to go bad. Here are a few tips for making your own homemade frozen pops:

  • Molds:If you don’t have an ice pop mold, you can substitute ice cube trays, small paper cups, or even muffin tins. Some ice pop molds come with their own reusable sticks, otherwise you will want to purchase wooden craft sticks.
  • Liquid:Sparkling flavored seltzer water, almond milk, yogurt, kefir, fresh lemon and lime juice, and coconut milk are a few of my favorites. Coconut water and chocolate milk work well to replace electrolytes lost from sweating on a hot day. For adults, try chilled coffee with cream or even wine.
  • Fruit:Fresh berries, mango, banana, cherries, peaches, pineapple and kiwi work well. Blend with your chosen liquid until smooth or chop and place into molds and pour liquid on top.
  • Extras:Fresh chopped herbs, such as basil or mint, go great with berry frozen pops. You can also try nut butters, cocoa powder and chia seeds.
  • Sweetener:Try pure maple syrup, honey or stevia. You may need to experiment with the amount of sweetener, but between 1 and 3 tablespoons per batch is likely enough.

Freeze your creations for 4 to 6 hours minimum, and then run the outside of your molds under warm water to easily loosen your ice pops. Enjoy!

2 cups fresh blackberries

1-1/2 cups vanilla Greek yogurt

1/2 cup coconut milk

2 tablespoons powdered sugar

Place blackberries in ice pop molds and insert a wooden craft stick in the center of each mold.

Whisk yogurt, sugar and coconut milk in a medium bowl until well combined; pour into molds.

Freeze for 4 hours or until solid. To remove from molds, run under warm water until sides loosen; serve immediately.

Recipe source: Hy-Vee.com