The Coolest Treats for Hot Summer Days

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Summer is in full swing, and there's no better way to beat the heat than with refreshing, homemade frozen treats.

Making your own ice pops and sorbets is fun and creative, and allows you to use your fresh, in-season fruits like peaches, cherries, and melons. Plus, these treats are a healthier alternative to store-bought options, since you have control over the ingredients, including the level of sweetness.

Let’s dive into our fav delicious DIY recipes to help keep you cool all summer long.

DIY Ice Pops

Peach and Basil Ice Pops

Ingredients:

4 ripe peaches, peeled and chopped
1/4 cup honey or agave syrup
1/4 cup water
2 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, chopped

Instructions:

In a blender, combine the peaches, honey, water, and lemon juice. Blend until smooth.
Stir in the chopped basil leaves.
Pour the mixture into ice pop molds, leaving a little space at the top for expansion.
Insert sticks and freeze for at least 4 hours or until solid.
To release the ice pops, run the molds under warm water for a few seconds.

Cherry Limeade Ice Pops

Ingredients:

2 cups fresh cherries, pitted
1/3 cup freshly squeezed lime juice
1/4 cup honey or agave syrup
1 cup water

Instructions:

Blend the cherries, lime juice, honey, and water in a blender until smooth.

Pour the mixture through a fine-mesh sieve to remove any solids, if desired.
Pour the strained mixture into ice pop molds.
Insert sticks and freeze for at least 4 hours or until solid.
To serve, briefly run the molds under warm water to release the ice pops.

DIY Sorbets

Watermelon Mint Sorbet

Ingredients:

4 cups watermelon, cubed and seeds removed
1/4 cup honey or agave syrup
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves

Instructions:

Blend the watermelon, honey, lime juice, and mint leaves in a blender until smooth.
Strain the mixture through a fine-mesh sieve to remove any pulp.
Pour the strained mixture into a shallow container and freeze for 2 hours.
Remove from the freezer and stir with a fork to break up ice crystals. Repeat every 30 minutes until the sorbet is smooth and fully frozen.
Scoop into bowls to serve

Cantaloupe Ginger Sorbet

Ingredients:

4 cups cantaloupe, cubed
1/4 cup honey or agave syrup
2 tablespoons fresh lemon juice
1 tablespoon fresh ginger, grated

Instructions:

In a blender, combine the cantaloupe, honey, lemon juice, and grated ginger. Blend until smooth.
Strain the mixture through a fine-mesh sieve to remove any solids, if desired.
Pour the strained mixture into a shallow container and freeze for 2 hours.
Stir with a fork every 30 minutes to break up ice crystals until the sorbet is smooth and fully frozen.
Scoop into bowls and enjoy.

Tips for Perfect Homemade Frozen Treats

Sweeten to Taste: Adjust the amount of sweetener based on the sweetness of your fruit and personal preference.

Use Ripe Fruits: Ripe fruits will yield the best flavor and natural sweetness.

Experiment with Flavors: Feel free to mix and match fruits, herbs, and spices to create your own unique frozen treats.

Storage: Keep your ice pops and sorbets in the freezer for up to two weeks for optimal freshness.

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