Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
valentine's baking
thanksgiving baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Frozen Fruit Pops Recipe & Video

Printer Friendly Page

The first frozen fruit confections on a stick (called the "Hokey Pokey") were sold as early as 1872. But it wasn't until 1923 that they became well known. That year a man named Frank Epperson applied for a patent on the first frozen fruit on a stick, called the "Epsicle". As with many inventions, the 'Epsicle' came about by accident.

The story goes that Frank Epperson had made a glass of lemonade and, by chance, left the glass, with a spoon in it, on his windowsill overnight. It was a cold night, and next morning he discovered that the lemonade was frozen. To remove the frozen lemonade from the glass, he held on to the spoon and ran the glass under hot water. Looking at the frozen block of lemonade he decided he had invented something new. So he got a patent on his "Epsicle" which he eventually sold to the Joe Lowe Corporation who renamed the frozen fruit on a stick the "Popsicle".

Making your own frozen fruit pops is quite easy as it only involves adding a sugar syrup and some fruit juice to a fruit puree (sauce) and then pouring this mixture into molds. Once the pops are frozen you will find they have an intense fruit flavor that rivals anything you can buy. You can use this recipe as a springboard for making various flavors of frozen fruit pops. For example, instead of strawberry (used in this recipe) you can make other purees from raspberries, blueberries and/or blackberries, to name a few. Once the sugar syrup has been added to the puree (and before adding the fruit juice) you could use this mixture not only for these pops, but also as a sauce to pour over ice cream or to add to sparkling water or wine. Use whatever fruit juice your family enjoys, whether that is apple juice, orange juice, pomegranante, lemonade or even limeade. 

Related Recipes You May Like

Ice Cream Sandwiches

Orange Ice Cream

Vanilla Ice Cream

Ice Cream Cones

Chocolate Ice Cream

Dulce de Leche Frozen Yogurt

Frozen Strawberry Pops: Place the sugar and water in a small saucepan and bring to a boil. Let the mixture boil for about one minute or until the sugar dissolves. Remove from heat and let cool. The sugar syrup can be made, covered, and stored in the refrigerator for up to a week.

Next, thaw the unsweetened frozen strawberries. Once thawed, place the strawberries in the bowl of your food processor or blender. Process the berries until they are pureed. 

In a large bowl, combine the sugar syrup, strawberry puree, and fruit juice. Pour the mixture into your molds and freeze for about 10-12 hours (or overnight) until frozen.

Makes about 8 frozen strawberry pops (depending on the size of your molds). Preparation time 15 minutes

View comments on this recipe on YouTube

Frozen Strawberry Pops:

Sugar Syrup:

1/2 cup (100 grams) granulated white sugar

1/2 cup (120 grams) water

Strawberry Puree:

1 - 16 ounce bag (450 grams) of frozen unsweetened strawberries

1/2 cup (120 grams) lemonade, limeade, orange or apple juice

Note: You can also make a strawberry puree from fresh strawberries. Simply place 1 pound (450 grams) fresh strawberries, cut into pieces, into your food processor and process until the strawberries are pureed.

 
 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC