Ever since I interviewed Pops! author Krystina Castella in 2011 for the Kansas City Star, I’ve begun to associate the coming of summer with the coming of fruity, sweet popsicles. I’m sort of anti-AC, so a cold sweet pop on a sticky hot day tastes like heaven.
Plus, after you chat with a pro-popsicle innovator about how much thought can go into one simple pop, you gain a new appreciation for these simple sweets. I look forward to blending, pouring, and freezing new flavors to try and it’s made all the easier when you know exactly what makes for a tasty, easy-to-remove, attractive looking popsicle. If you’re interested, read my 2011 story by clicking here.
Castella is actually a college professor with a background in structural design. At the time, she was teaching and writing the book–when I talked to at least–and so she put a lot of thought into what makes for a beautiful structure, form that follows flavor, and entertaining on a purpose. Very smart and savvy, that one.
These pops, they aren’t particularly smart or savvy.
But they are good. And easy to make. Everybody loves strawberry lemonade in the summer, myself included, so I put it in pop form.
1/2 grapefruit, sliced up
10 medium-sized strawberries, sliced
a few lemon slices
splash of vanilla
8 oz. VitaminWater Zero – Lemonade
So easy. Place your grapefruit and almost all the strawberries in the blender. Blend ’til smooth. Squeeze a few lemon slices over the top, and then add in vanilla extract, stevia, and VZ0 Lemonade. Blend again until perfectly smooth.
Drop a few slices down the sides of your pop molds and then distribute your blended concoction evenly between the molds. Freeze for 3-4 hours or until solid.