Popsicle

Popsicle is a US brand name often used generically; in British English, an ice lolly is the usual term for a frozen treat on a stick. Both can be made from fruit juice, purée or a flavoured sweet liquid.

Blend ripe fruit with a little water or fruit juice, pour it into ice-lolly moulds and add sticks. Freeze until solid, usually for at least 4 hours; briefly warm the outside of each mould under running water to release the lolly.

Use puréed fruit rather than just juice, and add a little yoghurt or finely mashed banana for a softer texture. Leave a small gap at the top of each mould because the mixture expands as it freezes.

Keep them covered in a sealed freezer-safe container at −18 °C or colder. They are best within about a month; discard any that have thawed and been warm for a prolonged period rather than refreezing them.

Pour the mixture into small freezer-safe glasses or yoghurt pots, cover with foil and push a wooden stick through the foil to hold it upright. Once frozen, loosen each one by standing the container in warm water for a few seconds.

A fruit popsicle works well after a summer meal or alongside fresh berries. For a simple dessert, serve it with a small bowl of yoghurt or crumble it over fruit salad just before serving.

A 100 g portion contains 37 g of sugar. The amount in one lolly depends on its size and recipe, so fruit juice or purée lollies can differ from versions made with sweetened syrup.