When exactly was the popsicle created and why?
In 1905, eleven-year-old Frank Epperson left a cup filled with powdered soda, water, and a stirring stick on his San Francisco porch. That night, low temperatures caused the mixture to freeze — and a summertime staple was born. Today, two billion Popsicles are sold every year.
1923: Epperson debuts his “Epsicle” at an Alameda, California, park. His children, who call the creation Pop’s ‘sicle, persuade him to change the name. Two years later, Epperson partners with the Joe Lowe Company of New York, which distributes the treats around the country.
1939: The brand introduces its mascot, a boy dubbed Popsicle Pete, who appears in ads for the next five decades.
1986: The company retires its two-stick variety (first sold during the Great Depression for a nickel) on the advice of moms, who deem it too messy.
2010 Popsicle — now owned by Unilever and made at plants in Nevada, Maryland, and Missouri — releases new Jolly Rancher — flavored pops, but classic cherry still ranks as the most popular.
Popsicles are such a wonderful treat for summer. We can make so many refreshing varieties and keep that great popsicle tradition alive with a healthy twist.
#1 Watermelon Popsicles:
3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Directions:
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
#2 Chocolate Strawberry Fudgsicles:
Chocolate Almond Butter Protein Popsicles Recipe
1 Cup Almond/Coconut Milk
1 scoop of chocolate or vanilla SFH
2 Tablespoons almond butter/sun butter
1 teaspoon cacao powder for chocolate lovers
Combine all of the ingredients in a blender, and blend until very smooth and creamy. Adjust sweetness to taste.
Pour the batter into ice pop molds, place a stick in the middle of each mold, and freeze for at least 6 hours, or until solid.
#4 The Adult Sangria Pop –
1 bottle of fruity red wine ( I used Carlo Rossi sangria)
1/2 cup fresh squeezed oranges
2 tablespoons of lime juice
1 shot of Brandy
strawberry slices
Bosenberries
Raspberries
lime slices
mint leaves (optional for a zesty kick)
To make the sangria popsicles: Follow directions for sangria drink, but exclude 1 cup of lemon-lime soda water. Pour sangria mixture into the molds, add fruit into the molds and freeze for at least 4 hours.
#5 Green Monster Popsicle:
2 cups spinach
½ banana frozen
1/2 avocado
½ cup pineapple, peeled and cut into chunks
1/2 cup of mango
1 cup water
Combine spinach, mango, avocado, banana, and pineapple in a blender and puree.
Add water and puree a second time.Pour into popsicle molds or small cups, add Popsicle sticks, and freeze for at least 2-3 hours.
Now you have the tools to make this the best summer yet!
Enjoy!
Fit Chic