5 Favorite Popsicle Recipes to Beat the Summer Heat!

Did You Know?

The popsicle was invented by an eleven-year-old boy.

In 1905, eleven-year-old Frank Epperson from San Francisco, California invented the popular hot weather treat, the Popsicle as we know it today. However, the invention supposedly came about as a pure accident! According to the Popsicle company, one cold evening Frank left a mixture of powder flavored soda water with a stir stick in it on the porch. Because of the cold weather outside, he awoke to a frozen treat on a stick.

Seventeen years later, in 1922, Epperson served his ice lollipops at a Fireman’s ball and they were a huge hit. It didn’t take long then for Epperson to realize the commercial possibilities of his accidental invention. A year later, in 1923, he introduced the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. It was a big success. He soon after applied and received a patent for a “frozen confectionery”, in 1924, which he named the “Epsicle Ice Pop”. He began producing it in different fruit flavors on birch wood sticks.

Enjoy 5 of my favorite variations on the popsicle found around the web by 5 wonderful food bloggers -- from the Coconut Lime Pop to the Mango Pineapple flavor!

1.  Coconut Lime Popsicles by Kelli at The Corner Kitchen

2.  Peach & Lavender Sangria Popsicles by A Thought for Food

3.  Strawberry Shortcake Greek Yogurt Popsicles by The Kitchen Paper

4.  Sea Salted Limoncello Popsicles by Pink Patisserie

5.  Mango Pineapple Popsicles by Grandbaby Cakes

Ambrosia Macaroons

Southerners love ambrosia, a mélange of sliced juicy-sweet oranges and grated coconut. The sweet salad has been a part of southern Christmas traditions for the better part of two centuries, and it was fun to use the coconut-orange combo in a new way. Add some finely grated orange peel to classic coconut macaroons, then drizzle the cookies with bittersweet chocolate for a festive finish!

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1/8 teaspoon salt

2 teaspoons finely grated orange peel

3 large eggs

24 ounces sweetened flaked coconut (about 6 cups firmly packed)

6 ounces bittersweet chocolate, melted

Directions:

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.