This summer, we’ve been having a few heat waves even in a place like Seattle. It’s not great news for those of us in a corner of the country accustomed to more temperate weather—not to mention those of us in the major city in the lower 48 states that happens to have the highest percentage of dwellings (mine among them) lacking air conditioning.
The good news, though, is that it’s still possible to have fun in the kitchen on a blazing day with your favorite kid chefs without ever turning on the oven. The solution is simple: Make some frozen treats!
This week, I offer a few of my favorite, couldn’t-be-simpler recipes for delicious homemade ice pops. Read on for those, along with a few tips from my many years in the frozen-treat trenches to guide you as you set out to make up some of your very own. And since it wouldn’t be a proper issue of Homeschool Culinary Arts without a little food for thought to ponder as you cook, I offer a bit about the sheer wonder of ice (thanks again to Yale psychologist Frank C. Keil for reminding us all to do that) along with the origin story of Popsicles and the wonderful long-ago 11-year-old American inventor at the heart of it.
Keep reading with a 7-day free trial
Subscribe to Homeschool Culinary Arts to keep reading this post and get 7 days of free access to the full post archives.