Fresh summer fruit, candied ginger and vanilla or coconut ice cream come together in an easy frozen dessert, while a simple syrup helps the popsicles freeze evenly and release cleanly from the moldsRotem Nir, Orly Peli-Bronshtein| Related TopicsThese upgraded homemade popsicles get an extra boost from ice cream, and almost any summer fruit can join the party, either on its own or mixed with others.One important note: Don’t be tempted to skip the syrup. It helps the popsicles freeze evenly and also makes them easier to remove from the molds.Homemade fruit popsicle (Photo: Eilon Paz)The recipe makes more syrup than you’ll need for one batch, so keep the rest refrigerated for your next round of popsicles.Popsicle molds are available in supermarkets and kitchenware stores, but narrow disposable cups also work well. If using cups, insert the sticks once the mixture has begun to freeze but is not yet completely solid.Variation: You can make the popsicles with berries such as blueberries or raspberries, but strain the puree after blending to remove the small seeds.Prep time: 30 minutesTotal time: 270 minutesDifficulty: EasyServes: 10For the popsicles:1/2 orange-fleshed melon, or about 2 cups other summer fruit, peeled, pitted and cut into pieces20 grams candied ginger, finely diced, about 3-4 pieces1 cup coconut or vanilla ice creamFor the syrup:200 grams sugar240 ml water, 1 cup2 lemongrass stalks, sliced and bruised2 lemon-scented geranium leaves, optionalMake the syrupCook the syrup ingredients over medium heat for about 30 minutes, until the mixture reaches the consistency of thin honey. Cool and strain.Make the popsiclesBlend the fruit and ginger in a food processor or blender until smooth. Add the ice cream and 3/4 cup of the syrup, then blend again until evenly combined.Divide among popsicle molds or cups and freeze for at least 4 hours. If using cups, line them with plastic before pouring in the mixture, then freeze for about an hour before inserting the sticks so the mixture firms up enough to hold them in place.Frozen grapesRemove the grapes from the stems, place them in a container and freeze. Serve partially frozen, when they take on the texture of sorbet candies.You can also blend them into granita and add fig liqueur and ice.Lemony coconut milk sauceSeason 1 cup coconut milk with 3 tablespoons of the sugar syrup. Pour over diced melon and serve chilled.Figs with balsamicUse aged balsamic vinegar, or reduce 1 cup balsamic vinegar with 2 tablespoons sugar until it reaches half its original volume and becomes syrupy.Halve or quarter the figs and drizzle the balsamic reduction over them just before serving.Comments