Cool Down, Turn Up

Not heading north this summer? No problem. When the South Florida sun hits its midday peak, and you're manning the grill at a backyard BBQ or drifting lazily in the pool with nowhere to be but exactly here—what you really need is something cold, clever, and delicious in hand. Enter: the gourmet popsicle. These aren't your average corner-store freezer finds. We're talking frozen flavor bombs with a culinary twist—sweet, savory, boozy, even briny. Whether you're playing host or simply playing hooky from the heat, these grown-up pops are your new favorite summer sidekick. Whether you’re hosting the neighborhood block party or just cooling off between dips, there’s a popsicle here to match your summer state of mind. Make a batch, stash them in the freezer, and let the heatwave do its worst—you’ve got it handled.

Blackberry & Chèvre Popsicles

Creamy, tangy, and unexpectedly luxe, these pops are like frozen cheesecake on a stick—perfect for patio sipping and elegant enough for your fanciest friends.

Ingredients:

• 1 ½ cups fresh blackberries

• 6 oz goat cheese, softened

• ½ cup plain Greek yogurt

• ¼ cup honey (or maple syrup)

• ¼ tsp vanilla extract

• Optional: crushed graham crackers for texture

Instructions:

1. Purée blackberries in a blender until smooth. Strain through a fine mesh sieve to remove seeds (optional).

2. In a separate bowl, blend goat cheese, yogurt, honey, and vanilla until smooth and creamy.

3. Layer the blackberry purée and goat cheese mixture into popsicle molds, swirling gently with a skewer or knife for a marbled effect.

4. If desired, sprinkle crushed graham crackers into each mold before inserting sticks.

5. Freeze for at least 6 hours or overnight. Serve slightly softened for maximum creaminess.

Pickle Juice Popsicles

Bright, briny, and wildly refreshing—these are made for the bold. Perfect for hot days, hangovers, or serving alongside grilled burgers and hot dogs.

Ingredients:

• 1 cup dill pickle juice (from your favorite jar)

• ½ cup water

• 1 tsp sugar (optional, to mellow the brine)

• Optional: 1–2 tbsp tequila or vodka for a boozy version

• Optional: a few dill sprigs or thin pickle slices for garnish

Instructions:

1. Combine pickle juice, water, and sugar (if using) in a small pitcher or bowl. Stir until sugar dissolves.

2. If adding booze, stir in alcohol.

3. Pour mixture into popsicle molds. Drop in dill sprigs or thin pickle slices for flair.

4. Freeze 4–6 hours or until solid. Pucker up!

Tomato Water & Basil Popsicles

A savory popsicle? You bet. These delicate, icy bites are perfect for summer soirées—think frozen gazpacho with an herbal twist.

Ingredients:

• 1 lb ripe tomatoes, chopped

• 1 tsp sea salt

• ¼ tsp sugar

• 1 tbsp lemon juice

• 3–4 fresh basil leaves, finely chopped

• Optional: pinch of black pepper or celery salt

Instructions:

1. Blend chopped tomatoes with salt, sugar, and lemon juice.

2. Strain through cheesecloth or a fine sieve into a bowl. You want only the clear tomato water—discard the solids or save for salsa.

3. Stir in chopped basil and optional pepper or celery salt.

4. Pour into molds and freeze 4–6 hours. Serve with a pinch of flaky salt on top, if you're feeling fancy.

Peach Iced Tea Popsicles

Southern charm in a stick. These sweet, tea-infused pops are sunshine in frozen form—great for sipping poolside or packing in a cooler for the beach.

Ingredients:

• 2 ripe peaches, peeled and sliced

• 1 cup brewed black tea (cooled)

• 1–2 tbsp honey or simple syrup (adjust to taste)

• ½ tsp lemon juice

• Optional: mint leaves or bourbon for grown-up flair

Instructions:

1. Blend peaches with lemon juice until smooth.

2. Stir together peach purée, brewed tea, and honey/syrup. Taste and adjust sweetness.

3. Pour into molds. Add mint leaves or a splash of bourbon if desired.

4. Freeze for 6 hours or overnight. Savor slowly.