If the extra use of deodorant, antiperspirant, and sunscreen isn’t a clear indication that the summer temperatures are here then the constant craving for something cold should be the most telling marker that our bodies need extra help to cool down.

Shops and supermarkets are filled with different varieties of ice creams and popsicles that can be quite challenging on your tastebuds. Here are some easy do-it-yourself popsicle recipes from allrecipes.com that you can make at home and enjoy throughout Beijing’s warmer months.

Monkey Tails

Ingredients

• 10 ice pop sticks
• 5 very ripe bananas, peeled, and halved crosswise
• 1 (16 ounce) package semisweet chocolate chips
• 1 tablespoon butter
• 10 tablespoons flaked coconut, or as needed

Directions
Insert 1 pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.

Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).

Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll in coconut if desired. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

Fresh Fruit and Yogurt Ice Pops

Ingredients

• 2 cups fresh blueberries, raspberries, strawberries, and sliced bananas, mixed
• 2 cups plain or vanilla yogurt
• 1/4 cup white sugar
• 8 small paper cups
• 8 popsicle sticks

Directions
Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.

Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.

Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Yummy Watermelon Pops

Ingredients

• 2 1/2 cups cubed seeded watermelon
• 1 tablespoon lemon juice
• 1/4 cup white sugar
• 1/2 cup fresh raspberries

Directions
Place the watermelon, lemon juice, sugar, and raspberries into a blender, and blend on High speed until the sugar has dissolved and the mixture is smooth. Pour the mixture into ice pop molds, and insert sticks or handles. Freeze until firm, several hours or overnight.

READ: Would We Lychee to You? Five Summery Fruits Now in Season

This article originally appeared on our sister site beijingkids.

Photo: pinimg.com

Summer has arrived in Beijing. The heat is here but the sunshine is hiding behind a thick blanket of pollution. Many from the international community have flown off to sunnier places, or are visiting their home countries, while some of us are stuck in the heat and thunderstorms in Beijing. Wherever you are this summer, a delicious, easy, and healthy dinner is a must. In this series, I will share cooling recipes that don’t need a stove or oven.

First up is a creamy cool avocado soup, featuring healthy and easy-to-find ingredients. Since the most important ingredient in this recipe is a blender to fix the family dinner, we can promise you there will be no sweating in the kitchen preparing this refreshing, summery soup.

Cool Avocado Soup (Serves 4)

Ingredients
– 2 avocados
– 1 cucumber (half cut in cubes for garnish)
– 100 ml cold water
– 200 ml cold milk
– 1 lime juiced
– 1.5 tablespoons tahini
– 1 handful coriander leaves
– 1 garlic clove
– 1/2 teaspoon chili flakes
– 1 handful seeds toasted
– Salt and pepper to taste

Add all the ingredients to your blender except the seeds and half of a cubed cucumber. Blend the mixture till it is smooth; this should take around a minute. Add some olive oil for extra smooth texture, then pour the cold soup into bowls, and sprinkle the seeds and cubed cucumber on the top for some crunch. I usually pop some sourdough bread in the toaster for a full-blown healthy cool down meal.

Photos: Pixabay