If your childhood was anything like mine, popsicles were an indispensible element of summer fun. Their arrival in the freezer in early June was always an exciting milestone, a harbinger of the joyous months of unspoiled freedom that lay ahead. Even the act of eating a popsicle encapsulated the spirit of summer recreation—it was messy, to be sure, but also sweet and refreshing. Sugary popsicle-melt coated the face and fingers in sticky patches, attracting the dirt and grime accumulated during outdoor play.

Capitalists at heart, my friends and I used to sell our own popsicles at a street-side stand on the neighborhood block. These popsicles were made of bizarre juice cocktails and were created using craft sticks and ice cube trays. I can’t imagine that we had many buyers, which was probably a good thing. Among the flavors we advertised were milk, root beer, and “mystery”—before you ask: pickle juice. My dad had the eye-watering pleasure of sampling them and was not amused.

Luckily, this recipe is more in line with mainstream culinary sensibilities. It does, however, make use of ice cube trays as an unconventional shortcut—I assume that most Wesleyan students don’t own plastic popsicle molds. (If you do, then I tip my hat in your direction, superior foodie.) Craft sticks are equally hard to come by, but toothpicks make a decent substitute (though the resulting popsicle is a little top-heavy). Also consider substituting plastic spoons, although they lack the traction of wood.

This recipe is flexible—as my childhood example demonstrates, you can blend pretty much any fruits and juices you please and freeze them into a decent-looking dessert. (I’ve also heard that blended Cool Whip and Nutella freeze into pretty convincing fudgesicles, but have never been brave enough to try it.)

To welcome the summer months, spend an afternoon on Foss slurping down a few of these fun treats.

Watermelon Popsicles
(Adapted from Epicurious.com)

Ingredients
2 1/2 cups diced watermelon, seedless
1/2 cup raspberries, thawed if bought frozen
4 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon crème de cassis (optional)

Directions
1. Combine all ingredients in a blender or food processor and blend until smooth.

2. Pour the mixture over an ice cube tray, inserting a stick into each compartment. If you have aluminum foil, wrap it around the top of the ice cube tray and insert the toothpicks into each compartment through the foil. This will help the toothpicks stand straight.

3. Freeze overnight. Enjoy.