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"  Here are a few fun, new flavors to try, but the possibilities are endless:  Cinnamon, Blueberry &amp;amp;amp; Yogurt (My dad eats this in a bowl for breakfast every day!)   Cantaloupe, Ginger &amp;amp;amp; Lime (was a delectable combination in our Ginger Crusted Salmon recipe)   Arnold Palmer (half iced tea, half lemonade, a true classic)  Kids love to cool down in summer with ice pops just as much as us grown-ups do. Simple fruit combinations like strawberry or raspberry and lemon will definitely do the trick. In a quick pinch, my busy-dad brother pours pre-made, lower-sugar lemonade into smaller pop molds for my three-year-old niece and her friends. Genevieve&amp;#039;s three girls like blends of fresh peaches and berries.  For a grown-up treat, booze pops are the way to go! Bobby Flay&amp;#039;s sangria pops in our July issue are a great option. I really love some pops that were sent to us by Kim Crawford wines using their Sauvignon Blanc and Pinot Noir from New Zealand. They partnered with People&amp;#039;s Pops, a small pop company that has stands in flea markets in Manhattan and Brooklyn, to come up with fabulous fruit and wine combinations like Peach Vanilla Sauvignon Blanc and Blackberry Pinot Noir. My next pop adventure will involve creating a Sake Margarita pop just like this delicious frozen cocktail I had at a Chinese restaurant on the Hudson in Rhinecliff, New York. The new People&amp;#039;s Pops cookbook helps you learn the proper formulas and techniques so that you can invent your own classic flavor combinations. Top   Pops, a book based on the popular PopShop in Los Angeles, has some spa like combinations like Wheatgrass Ctirus. To get started, here are a few quick tips for DIY fancy pops: It&amp;#039;s really all about the simple syrup. Dissolving the sugar into water (equal parts of each) to sweeten your pops makes all the difference in texture and the way the pops freeze. For pops with spices, infuse the syrup with the spice by simmering it all together for a few minutes. Try with cinnamon sticks, peeled fresh ginger, star anise, black peppercorns, or even a little lavender.   For visual effect, you can create different flavor layers. Try with Red, White &amp;amp;amp; Blue for July 4th! A strawberry or raspberry mixture, then a sweetened yogurt or buttermilk mixture, then a blackberry or blueberry mixture. Just allow the first layer to freeze for an hour or so before layering on the white, and so on for the next two layers.   Chunky or not chunky? You can certainly leave in the seeds of fruits like raspberries or blackberries, but if you want an easy-to-eat and more attractive pop, just strain them through a mesh sieve before pouring into the molds. You don&amp;#039;t even have to puree all the ingredients if you like pieces in your pops.   And yes, ice pops can be healthy! Only use as much simple syrup as you want to achieve the right sweetness and balance. The less sugar, the harder they will freeze though, so keep that in mind. It helps to taste the mixture before freezing, so you can add more syrup if you like.   Come see where we develop and test all the recipes you find on our website and in the magazine, by signing up for a tour of the GHRI. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24527/ice-pop-ideas/>