1. WATERMELON ROOH AFZA POPSICLE
INGREDIENTS:-
Watermelon: 500 gm (peeled, deseeded and chopped into chunks)
Rooh Afza: ¼ cup
Sabja seeds: ½ tsp
METHOD:-
Soak the sabja seeds in ¼ cup of water for about 30 minutes until they swell and turn gelatinous, then drain any excess water and set aside. In a blender, combine the watermelon and Rooh Afza and blend until smooth. Stir in the soaked basil seeds and mix well so they’re evenly distributed. Pour the mixture into popsicle moulds and freeze until completely solid, ideally overnight. When ready to serve, run the moulds under water or dip them in a glass of water for about 10-15 seconds to loosen, then gently remove the popsicles and enjoy.
2. ORANGE CREAMSICLE
INGREDIENTS:-
Coconut milk: 400 ml
Orange zest: 1 tsp
Orange segments: 1.5 cups
Honey: 3-4 tbsp
Vanilla extract: 2 tsp
METHOD:-
Blend 400 ml full-fat coconut milk, 1 tsp orange zest, 1.5 cups orange segments, 3–4 tbsp honey, and 2 tsp vanilla extract in a high-speed blender until completely smooth.
Taste and adjust the sweetness if needed (slightly sweeter before freezing).
Pour into popsicle moulds, then insert sticks and freeze for at least 6 hours or overnight until firm. To remove, run the moulds under warm water for 10–15 seconds and gently slide the popsicles out.
3. MANGO POPSICLE
INGREDIENTS:-
Mango: 1
Coconut milk: 3/4 cup
Condensed milk: ⅓ cup
Mango pieces: ¼ cup
METHOD:-
Peel and cut one ripe mango into small pieces, then measure out about 3/4 cup of these pieces and add them to a blender. Pour in 3/4cup of coconut milk along with 1/3 cup of condensed milk, and blend everything until the mixture turns smooth and creamy. Transfer the mixture to a bowl and gently fold in an additional ¼ cup of fresh mango pieces to give the popsicles a bit of texture. Mix well so the chunks are evenly distributed, then carefully pour the mixture into ice cream moulds. Insert sticks into each mould and place them in the freezer for about 6–8 hours, or overnight. Once frozen, remove the popsicles from the moulds, and they’re ready to enjoy.
4. KIWI FRUIT POPSICLE
INGREDIENTS:-
Coconut water: 1.5 cups
Green kiwis: 4 (3 cups sliced)
Honey: 3-4 tbsp
Lemon juice: 2 tsp
METHOD:-
In a high-speed blender, combine 1.5 cups of fresh coconut water, 4 green kiwis, 3–4 tablespoons of honey, and 2 teaspoons of lemon juice, then blend everything until the mixture turns completely smooth. Carefully pour the blended mixture into popsicle moulds, leaving about a quarter-inch space at the top to allow for expansion as they freeze. Secure the lids, insert the sticks, and place the moulds in the freezer for at least 6 hours or overnight. When ready to serve, run the moulds under warm water for about 10 to 15 seconds to loosen them, then gently slide the popsicles out for a refreshing, naturally sweet treat.
5. STRAWBERRIES & CREAM POPSICLE
INGREDIENTS:-
Strawberries: 1 cup
Vanilla ice cream/yoghurt: 1/2 cup
Milk: 1 cup
Sugar: 1 tbsp
METHOD:-
Hull the strawberries and add them to a blender along with the vanilla ice cream (or yoghurt), milk, and sugar. Blend the mixture thoroughly until it becomes completely smooth and creamy, with no visible chunks remaining. Carefully pour the mixture into popsicle moulds. Insert sticks in each mould, and place the moulds in the freezer. Allow them to freeze for 6 hours, or overnight until fully set and firm. Once frozen, gently remove the popsicles from the moulds and serve immediately for a refreshing, creamy strawberry treat.
6. JAMUN POPSICLES
INGREDIENTS:-
Java plums (Jamuns): 15-20 (seeded and chopped)
Sugar: ½ cup
Roasted cumin powder: ½ tsp
Black salt: 1 tsp
Chaat masala: ½ tsp
Lemon: ½
METHOD:-
Warm a nonstick pan and add ½ cup of water along with the sugar. Stir until the sugar dissolves completely, then set aside to cool. Add jamuns to a blender with roasted cumin powder, black salt, and chaat masala, and blend into a smooth paste. Strain the mixture and remove residues. Pour in the cooled sugar syrup and mix thoroughly. Add freshly squeezed lemon juice and stir well to combine. Pour the prepared mixture into popsicle moulds, insert sticks, and freeze for 6–8 hours or until set. Remove from the moulds and serve chilled.
7. TENDER COCONUT POPSICLE
INGREDIENTS:-
Tender coconut flesh: 2 coconuts
Thick coconut milk: 1 cup
Heavy cream: ½ cup
Honey (or condensed milk): 3 tbsp
Salt: a pinch
METHOD:-
Blend the flesh of one tender coconut until smooth. Add the coconut milk, heavy cream, sweetener of choice (honey/condensed milk) and salt. Blend again until completely combined. Chop the remaining tender coconut flesh into small pieces and stir it into the popsicle mixture. Pour the mixture into popsicle moulds and freeze for 6 hours or overnight until fully set. When you're ready to serve, briefly run the moulds under warm water for 10–15 seconds to loosen them, then gently slide out the popsicles.