I feel like last summer, all of a sudden, homemade ice pops were all the rage. Ice pop makers started popping up everywhere, from Target to Williams Sonoma, and accompanying recipe books were soon to follow. Ice pops were in magazines, on the Food Network, just about everywhere. I didn't really understand the trend — fruit is so good anyway, who needs to freeze it?
That was, until last week. While browsing the Bloomingdales home department (who can resist?!), I saw these adorable sailboat ice pop molds. They were so great, and so affordable, and it was so hot in the city that day, that I absolutely had to buy them.
I made ice pops the next day, and all of a sudden I understood the trend. These kiwi ice pops were so easy, so cold, so fresh and tangy and delicious. It was love at first bite.
Kiwi Ice Pops
(makes 6 in my sailboat molds)
3 large, fresh kiwis
1/2 large lemon, or 1 small lemon
1/4 c. simple syrup*
Peel kiwis and slice into small pieces.
Put into the bowl of a food processor (or a blender if you don't have a food processor available). Squeeze the juice of the lemon in with the kiwi chunks; make sure that no seeds get in.
Blend well, until mixture is a uniform, smooth texture. Add simple syrup and mix well.
Pour mixture into ice pop molds, cap, and place in freezer. (Alternatively, if you don't have molds, place in a plastic or paper cup. After about 1/2 hour to 1 hour, place a popsicle stick into the popsicle; it should stand up at this point). Freeze for 12 hours or longer. To remove from molds / cups, run under a bit of hot water.
*Simple syrup seems intimidating, but it is far from, and makes a great addition to both popsicles and cocktails. To make, boil 1 part sugar with 1 part water until sugar is dissolved, stirring occasionally, about 15 minutes. Simple syrup can be stored in a closed container in the fridge for a few weeks.