This summer seems to have sparked a new trend in gourmet ice pops. Food sites and bloggers all over the internet have been commenting on it and sharing their different popsicle recipes, from the alcoholic to the creamy and fresh and fruity. In response to the trend there's also been a new wave of cool, trendy popsicle molds coming out in all different shapes and sizes.

I've been embracing the trend and trying out lots of different popsicle recipes and flavors in my newly purchased popsicle molds that look like this:



If I had to narrow it down, these would be my top three popsicle recipes this summer. The Campari and grapefruit one is especially good I don't want summer to be over!


Coconut Cream Pops



Ingredients

1 (12 fluid ounce) can fat-free evaporated milk
1 (13.5 ounce) can light coconut milk
1/2 cup confectioners' sugar
3 teaspoons coconut extract
ground cinnamon to taste (optional)

Whisk together the evaporated milk, coconut milk, confectioners' sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.

(Tip: They're also really good if you substitute the vanilla extract for some coconut extract).


Campari and Grapefruit Ice Pops

Ingredients:

3 tablespoons vodka
3 tablespoons Campari
2 cups pink grapefruit juice
1/2 cup water
1/2 cup sugar

Simmer sugar and water in a small saucepan, stirring, until sugar is dissolved, then cool syrup. Stir in remaining ingredients and pour through a fine sieve into a large glass measuring cup before pouring into the molds. Freeze for at least 24 hours.


Rhubarb, Raspberry Yogurt Ice Pops



Ingredients

9 oz rhubarb, peeled and diced
1 3/4 oz fine blond cane sugar
2 Tbsp water

6 1/3 oz raspberries
2 Tbsp fine cane sugar
1 Tbsp lime juice
The yogurt

10.5 oz Greek style yogurt 2%
2 Tbsp fine cane sugar

To make the raspberry syrup, place the fruit in a pot with 2 Tbsp sugar, the lime juice and bring to a boil, cooking for 2 min. Strain to remove seeds and pour back in the pot. Cook until you obtain a thick syrup-like consistency, on medium heat. Let cool. Pour in the molds along the edges to make a pattern and place in the freezer again.

To prepare the rhubarb, place 5 Tbsp sugar with the peeled and diced rhubarb in a pot. Add 2 Tbsp water. Cook until the rhubarb is soft and let cool. Purée finely in a food processor.

Mix this rhubarb purée with the yogurt and 2 Tbsp sugar. Adjust the sweetness according to taste. Place in the fridge to cool and then pour into the ice pop molds. Place in the freezer again until they set.

Give them all a try and let me know your favorite. Happy ice popping.