Eden Passante is showing you how to stay cool with refreshing popsicles in a variety of flavors.

Ingredients for Roasted Blueberry Creme Fraiche (Makes 8)

  • 2 cups blueberries
  • 2 tablespoons honey
  • 5 ounces Crème fraîche
  • 1 cup whole milk
  • 1/2 cup cream
  • 1/4 cup honey
  • 1/4 teaspoon vanilla

Ingredients for Honey Lemonade with Edible Flowers

  • 1 cup fresh squeezed lemon juice
  • 1/2 cup honey simmer in small saucepan with a 1/2 cup water to melt and reduce honey
  • 1 1/2 cup cold water

Ingredients for S'Mores Popsicles

  • 2 teaspoons corn starch
  • 1 cup whole milk
  • 1 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons vanilla (I use clear vanilla)
  • 1/4 teaspoon salt
  • White Chocolate
  • Mini Marshmallows
  • Graham Cracker crumbles

Gourmet Summer Popsicles - Home & Family

Directions for Roasted Blueberry Creme Fraiche Popsicles

1. Preheat the oven to 375 degrees
2. Line a baking sheet with tinfoil or parchment paper and scatter the blueberries on it
3. Drizzle with honey and bake until juicy and they pop open, about 10-15 minutes
4. Remove and let cool, set aside
5. In a blender add the Crème fraîche, milk, cream, vanilla and ¼ cup honey and blend until fully incorporated.
6. Add a spoonful of blueberries to each popsicle mold
7. Pour the cream mixture into the molds and give it a little stir
8. Place in the freezer overnight
9. To remove the popsicles, run the bottom under lukewarm water for 30 seconds

Directions for Honey Lemonade with Edible Flowers

1. Squeeze lemons to make 1 cup lemon juice
2. In a small saucepan add 1/2 cup honey and 1/2 cup water and simmer until honey is reduced and melted
3. In a container with a spout, add the lemon juice, honey water and 1 1/2 cup cold water
4. Pour into popsicles molds and add edible flowers
5. Place sticks in and freeze overnight

Directions for S'Mores Popsicles

1. In a small saucepan, add the cornstarch and 1/2 cup whole milk and simmer until corn starch is melted. Stir while it’s simmering.
2. Add in the other half of the whole milk, 1 1/4 cup heavy cream, sugar, cocoa powder and salt and bring to a soft boil while whisking until everything is combined and sugar is melted. About 1 minute.
3. Remove the mixture from the heat and transfer to large measuring cup with spout.
4. Stir in vanilla.
5. Pour into popsicles molds and add in the sticks.
6. Freeze overnight.
7. Remove from molds by running warm water on the bottom.
8. Dip in melted white chocolate and then add mini marshmallows and graham crackers.

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