Icy treats deliver relief and a buzz

LITTLE ROCK — With the return of 100-degree temperatures, I turned to one of my favorite childhood snacks for relief: the popsicle.

No fancy molds or expensive appliances are needed for these cooling treats, just 3-ounce paper cups and wooden craft sticks.

I like the sweet-tart flavor of using lime juice in these pops, but if you want a sweeter ice pop, orange juice would work well too. For a super-sweet pop, substitute sweetened condensed milk for the evaporated milk.

Citrus Cream Pops

1/2 cup freshly squeezed lime

or lemon juice 1 (12-ounce) can evaporated

milk 1/4 to 1/2 cup granulated sugar 1 cup milk (see note) 3-ounce paper cups Wooden craft sticks

Combine all ingredients in a spouted bowl and mix well. Pour into 3-ounce cups or popsicle molds and freeze 45 minutes, then insert sticks and return to freezer until solid. Makes about 9 (3-ounce) pops. Note: I used 2 percent milk, but any kind will work, depending on how rich you want the pops.

For an adults-only treat, this pop combines the sweet nectar of fresh peaches with another Southern classic, bourbon.

Peach and Bourbon Pops

1 pound ripe, fresh peaches, peeled, pitted and roughly chopped 1/4 cup honey 3 ounces bourbon 2 tablespoons lemon juice Pinch ground cinnamon

In a blender or food processor, process peaches to semi-smooth puree. In a spouted bowl, combine peach puree, honey, bourbon, lemon juice and cinnamon and mix well. Pour mixture into 3-ounce paper cups or popsicle molds. Freeze 45 minutes, insert sticks, return to freezer and freeze until solid, about 4 hours.

Makes about 9 (3-ounce) pops.

Recipe inspired by People’s Pops, 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell and Joel Horowitz