Cook's Nook: Ice cold popsicle treats to beat the heat

  • Food
  • Sunday, 21 Apr 2019

Popsicle treats by Amy Beh

With temperatures in Malaysia rising to almost unbearable heights of late, how about cooling down with some homemade popsicle treats?

Amy Beh's three recipes highlight different ways to make fruit laden popsicle treats in flavours like mango, blueberry and lychee to beat the heat.


150ml canned lychee syrup

80ml canned peach syrup1 tbsp lemon juice

1/4 tsp salt

4 strawberries, diced

1 kiwi fruit, diced

2 pieces canned peach, diced

3 lychees, diced


Ice popsicle moulds

Combine lychee syrup, peach syrup, lemon juice and salt in a mixing jug. Stir well to mix thoroughly.

Arrange the cut fruits in the popsicle moulds. Pour in the combined syrup mixture until almost full.

Freeze the ice popsicle moulds in the freezer for a minimum of 6 hours or until completely set and chilled.


150ml freshly squeezed orange juice

120g ripe mango flesh

60g pineapple

1 tbsp lemon juice

2 tbsp Greek yoghurt

1 tbsp passionfruit pulp

A handful of mango flesh, cut into thin strips


Ice popsicle moulds

Combine orange juice, mango flesh, pineapple and lemon juice into a food processor. Blend for for less than a minute. Transfer blended mixture into a jug. Stir in yoghurt and mix evenly.

Drop pieces of mango flesh into ice popsicle moulds and pour in the mango mixture gradually to fill up until almost full. Top up with more pieces of mango on the top.

Bring the ice pop moulds to the freezer and freeze for a minimum of 6 hours until fully set.


300g blueberry yoghurt

1 tbsp icing sugar

3 tbsp plain Greek yoghurt

30g blueberries, diced


Ice popsicle moulds

Combine blueberry yoghurt with icing sugar. Add in Greek yoghurt and stir to mix well until creamy.

Drop 3/4 of the diced blueberries into the popsicle mould. Spoon in yoghurt mixture until almost full to the brim. Add in additional bits of diced blueberries.

Add wooden sticks in the centre of popsicles.

Transfer the ice-pop mould to the freezer and freeze for a minimum of 6 hours or until fully set.


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