Recipes

 

 

FILL: 
Only fill your Zip Pops to the fill line (white line). 
We recommend you use a jug, or a funnel to fill your zip pops. 
Carbonated liquids do not freeze as well, as they expand. 
When making pop-tails we recommend no more than 20% alcohol to allow them freeze well. 
For fussy kids, you can use a strainer after blending fruit to remove ‘bits’.


FREEZE: 
Place your Zip Pops in an upright position in your freezer. 
We recommend the coldest place in your freezer, and they will take at least 5 hours to freeze.


ENJOY: 
We recommend cutting the end of your Zip Pop, and push up to serve.



WATERMELON FRUITY ICE POPS (makes around 10)

4 cups cubed watermelon flesh 
1 tbsp (15mL) freshly squeezed lime juice 
1 tbsp (15mL) honey, optionalBlend the watermelon, lime juice and optional honey in a blender. 
Pour the mixture into the Zip Pop bags and freeze until solid.

CHERRY LIME FRUITY ICE POPS
1 punnet cherries 
1/2 (125mL) water 
1/4 cup sugar 
3 tbsp fresh lime juice

Stem the cherries and remove the pips. In a medium saucepan over medium heat, combine the 
cherries with the water, sugar and lime juice and cook until the cherries are very soft and cooked 
through, about 10-15 minutes. Remove from heat and let mixture cool to room temperature. Puree the cherries and their liquid. Pour into Zip Pop bags. Freeze until solid.


STRAWBERRY LEMONADE FRUITY ICE POPS

1 punnet strawberries, hulled 
1/4 cup granulated sugar 
2 cups (500mL) lemonade

In a blender combine strawberries, sugar and lemonade. Blend until combined. Pour into Zip Pop bags. Freeze until solid.


KIWI PINEAPPLE FRUITY ICE POPS

4 ripe kiwi fruit 
1 1/2 cups (750mL) pineapple juice, naturally sweetened 
1/2 tspn sugar

Slice the kiwi fruit in half and spoon out the flesh. Place the kiwi fruit into a food processor. 
Pour in pineapple juice and sugar. Blend on low speed for a few seconds (be careful not to over blend 
to avoid the seeds breaking or it will produce a bitter taste). Pour into Zip Pop bags. Freeze until solid.




MANGO ICE POPS

1 mango (peeled and chopped) 
Juice of 1/2 a lime 
Pinch sea salt 
1 1/2 cups (375mL) cold, whole milk 
2 tbsp (30mL) heavy cream

In a blender, combine ingredients. Puree until smooth. Pour into Zip Pop bags. Freeze until solid.


BERRY SMOOTHIE POPS

1 cup fresh or frozen strawberries 
1 cup fresh or frozen blueberries 
1 tbsp (15mL) sugar OR liquid honey 
1 cup (250mL) milk 
1/2 (125mL) yoghurt

In a blender combine fruit and honey OR sugar and milk; puree until smooth. Add yoghurt and pulse just until combined. Pour into Zip Pop bags. Freeze until solid.


JUST PEACHY SMOOTHIE POPS

2 cups (500mL) fresh, canned or frozen peaches or apricots, sliced 
2 tbsp (30mL) liquid honey OR sugar 
1 cup (250mL) milk 
1/2 cup (125mL) peach yoghurt or vanilla yoghurt

In a blender combine fruit and honey OR sugar and milk; puree until smooth. Add yoghurt and pulse just until combined. Pour into Zip Pop bags. Freeze until solid.


BANANA PINEAPPLE SMOOTHIE POPS

1 very ripe banana 
1 cup (250mL) frozen or drained canned pineapple chunks 
1-2 tbsp (15mL-30mL) sugar OR liquid honey 
1 cup (250mL) milk 
1/2 cup (125mL) vanilla yoghurt or plain yoghurt

In a blender combine fruit and honey OR sugar and milk; puree until smooth. Add yoghurt and pulse just until combined. Pour into Zip Pop bags. Freeze until solid.



PINA COLADA ICE POPS (makes around 12)

4 cups cubed watermelon flesh 
2 cups (500mL) coconut milk 
3 tbsp (45mL) vanilla extract 
1/2 cup (125mL) sugar 
1/2 cup (125mL) white rum

Blend all ingredients until pureed. Pour the mixure into Zip Pop bags and freeze until solid.


WATERMELON MOJITO ICE POPS

1/2 cup water 
1/2 cup (125mL) cane sugar 
4 cups (1 litre) chopped fresh seedless watermelon 
1 cup (250mL) fresh mint 
1/4 cup rum 
Juice from 2 limes

In a saucepan bring to boil the water and cane sugar to make a simple syrup. Remove from heat once the cane sugar has fully dissolved. In your blender place the waternelon, mint, simple syrup, rum and lime juice. Blend until completely pureed. Pour into your Zip Pop bags. Freeze until solid.


WHITE SANGRIA ICE POPS

1 bottle dry white wine 
1/2 cup (125mL) warm water 
1/2 cup (125mL) raw sugar 
1/4 cup orange liqueur 
1 lemon

Add sugar to warm water to dissolve. Combine wine, water/sugar mix and orange liqueur in a large pitcher. Juice 1 lemon into the pitcher. Mix, then pour into Zip Pop bags. Freeze until solid.


MARGARITA ICE POPS

1/2 cup sugar 
1 cup (250mL) water 
1 cup (250mL) freshly squeezed lime juice (8-12 small limes, usually) 
1/4 cup silver tequila 
1/4 cup orange liqueur

Heat water and sugar in a small saucepan until completely dissolved and the water is clear. Let cool. Pour into pitcher with lime juice, tequila and orange liqueur. Mix well. Pour into Zip Pop bags. Freeze until solid.