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The Honolulu Advertiser
Posted on: Wednesday, June 7, 2006

Chill on hot afternoons with icy pops

 •  Juiced tomato

By Allison Askins
Knight Ridder News Service

Because summer is a season for simplicity, here we offer several recipes for icy treats that are super easy to create.

Wash some sweet red grapes and throw them into the freezer for an hour. It doesn't get any simpler than that, and the cold fruit is sooo tasty, too. Blueberries and bananas also make great frozen refreshments. (Dip the bananas in chocolate to create a little extra thrill.)

But if it's ice pops you want, the possibilities are endless. Fresh strawberries and grapes; frozen cantaloupe and orange juice; lemonade concentrate and strawberries; cranberry concentrate and more grapes.

These yummy desserts can be whirled into smoothies or taken a step further and frozen in molds.

Using fresh fruit makes them vibrant tasting and healthy the sweetness of summer, frozen in time.


  • 2 cups fresh strawberries or frozen, unsweetened strawberries, thawed

  • 1/4 cup frozen cranberry-juice concentrate, thawed

  • 3 tablespoons sugar

  • 1 tablespoon fresh lemon juice

    In a blender or food processor, combine strawberries, cranberry-juice concentrate, sugar, lemon juice and 3 tablespoons water. Process until smooth.

    Pour mixture into individual frozen-treat molds or small paper cups.

    If using cups, freeze for about 1 hour, or until mixture begins to set. Insert frozen-treat sticks and freeze until completely firm.

    "The Eating Well Dessert Cookbook" (Eating Well Communications, 1996)

    Makes 8 servings.

  • Per serving: Calories, 45.1; protein, 0.3 gram; carbohydrates, 11.4 grams; total fat, 0.1 gram; cholesterol, 0 milligrams; saturated fat, 0 grams; dietary fiber, 0.8 gram; sodium, 0.9 milligram; sugar, 9 grams; vitamin A, 1.5 retinol equivalents; vitamin C, 28.3 milligrams; calcium, 7.4 milligrams; iron, 0.2 milligram


  • 2 cups strawberries

  • 2 tablespoons frozen lemonade concentrate

  • 3 tablespoons sugar, or to taste

  • About 6 ice-pop sticks

    Wash and hull strawberries. In a blender or food processor, puree strawberries with lemonade concentrate and sugar. Pour into disposable plastic cups or ice-pop molds. If using plastic cups, add sticks. Freeze until firm.

    Dip cups in warm water to loosen pops before serving.

    From "Lemons: Growing, Cooking, Crafting" by Kate Chynoweth and Elizabeth Woodson (Chronicle, 2003)

    Makes 6 servings.

  • Per serving: Calories, 49.6; protein, 0.3 gram; carbohydrates, 12.6 grams; total fat, 0.2 gram; cholesterol, 0 milligrams; saturated fat, 0 grams; dietary fiber, 0.9 gram; sodium, 0.7 milligram; sugar, 11 grams; vitamin A, 2 retinol equivalents; vitamin C, 29.3 milligrams; calcium, 8.2milligrams; iron, 0.2 milligram


  • 1/2 cup orange juice (about 1 orange, juiced and peeled, if using a juice machine)

  • 1 1/2 cups frozen cantaloupe chunks

  • 1/2 teaspoon grated orange peel

  • 1 teaspoon honey

    Pour orange juice into blender; add frozen cantaloupe, orange peel and honey. Blend on high speed until smooth and serve immediately.

    Note: Do not serve honey to children younger than 2. Infant botulism may result small children cannot handle the bacteria spores that honey can transmit.

    From "The Ultimate Smoothie Book" by Cherie Calbom (Warner Books, 2001)

    Makes 1 serving.

  • Per serving: Calories, 159.6; protein, 2.9 grams; carbohydrates, 38.5 grams; total fat, 0.7 gram; cholesterol, 0 milligrams; saturated fat, 0.1 gram; dietary fiber, 2.5 grams; sodium, 0 milligrams; sugar, 35.1 grams; vitamin A, 798 retinol equivalents; vitamin C, 151.4 milligrams; calcium, 37.2 milligrams; iron, 0.8 milligram


  • 2 cups red grapes, rinsed and picked from the stems

  • 1 cup strawberries, rinsed, caps removed

    Pour grapes and strawberries into a blender; process on high speed until smooth.

    Pour mixture into six 3-ounce ice-pop molds and freeze.

    From "The Ultimate Smoothie Book" by Cherie Calbom (Warner Books, 2001)

    Makes 6 servings.

  • Per serving: Calories, 44.8; protein, 0.5 gram; carbohydrates, 11.5 grams; total fat, 0.2 gram; cholesterol, 0 milligrams; saturated fat, 0 grams; dietary fiber, 1 gram; sodium, 1.3 milligrams; sugar, 9.3 grams; vitamin A, 4.5 retinol equivalents; vitamin C, 19.9 milligrams; calcium, 9.2 milligrams; iron, 0.3 milligram