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INGREDIENTS
2.5 large peaches
1 cup yogurt of your choice
¼ avocado

DIRECTIONS
Pit and cut the peach into small slices. Slice avocado in half and scoop out ¼ of the avocado. Put the peach slices, avocado and 1 cup of yogurt into a blender. Blend until smooth. Place the mixture into the mold and freeze.

FOR MORE
Dive into the world of Zoku Fish Pop Molds with your favorite under-the-sea creatures including a Shark, Clownfish, Octopus, Whale, Puffer Fish and even a Zoku Scuba Diver.  Learn More.

Recipe and image by @healthy.happy.tummies (instagram).

INGREDIENTS
3½ cups Blueberries (fresh or frozen)
2 tbsp sugar
1 tbsp balsamic vinegar
½ cup water
Sweetener to taste
Lemon zest

DIRECTIONS
Preheat oven to 400° F. In mixing bowl, add blueberries, 2 tbsp sugar and balsamic. Mix to combine. Place mixture (spread out) on baking sheet lined with parchment paper and roast for 10-12 minutes. Remove from oven and let it cool down. Pour ½ cup of room temperature water onto the baking sheet to make syrup mixture and let it sit for a few minutes. Once syrup has dissolved into water, add syrup to the blender. Puree until smooth. Pour into our Triple Quick Pop Maker and freeze. Once frozen, garnish with lemon zest on top.  our into our Triple Quick Pop Maker and freeze. Once frozen, garnish with lemon zest on top.  

FOR MORE
To enjoy Quick Pops at a moment’s notice, simply store the compact base in your freezer. Learn More.

Recipe and image by @wholetogethernow (instagram).

INGREDIENTS
1.69 oz (48 g) Sweet Matcha Powder
480 mL coconut milk
1 Tbsp Vanilla Extract

Optional Black Tapioca Pearl
2 tbsp sugar

DIRECTIONS
Pour matcha powder, can of coconut milk and 1 tbsp of vanilla extract into a bowl. Whisk until the matcha powder dissolves. Add mixture into Zoku's Classic Pop Molds. Freeze filled molds for 6 or more hours.

Boba Optional:
Boil 10 cups of water in a large pot. Add Boba slowly into boiling pot and stir lightly. Wait until Boba floats to water surface. Cover pot. Cook in medium heat for 5 minutes. Turn off heat and simmer another 5-8 minutes. Strain boba and pour into a bowl with cold water for 20 seconds. Strain Boba again. Put into a dry bowl and add 2 tsbp of sugar. Add the Boba to the popsicle molds. Freeze filled molds for 6 or more hours.

FOR MORE
Zoku's Classic Pops are easy-to-use and even easier-to-clean removable molds make creating and cleaning up a snap. Learn More.

INGREDIENTS
White Wine Layer:
2 oz white wine (fruity Chardonnay or Riesling)
2 oz water
1 oz Orange Juice
2 tsp lemon juice
2 Tbsp Honey
¹⁄₄ sheet gelatin (soaked) or ¹⁄₂ pack of Knox gelatine (about 3.5 g)

Red Wine Layer:
2 oz red wine (dry)
2 oz Orange Juice
2 Tbsp lemon juice
1 Tbsp sugar
2 oz water 
¹⁄₄ sheet gelatin (soaked) or ¹⁄₂ pack of Knox gelatine (about 3.5 g)

DIRECTIONS
For white wine layer, whisk orange juice, lemon juice and honey and set aside.
For red wine layer, whisk in orange juice, lemon juice and sugar and set aside.
Use 1/2 sheet gelatin or 1 pack of Knox in 4 oz water from both recipe. Soak and bloom gelatin for 2 minutes then microwave to simmer about 30 to 40 seconds. Separate half the hot gels for each recipe at 2 fl oz each. Combine white wine into one portion and red wine in another. Pour the red wine mixture into the Quick Pop Maker about half way. Let it freeze for about 5 minutes. Add the white wine mixture to the fill line and let it freeze for 7 minutes. Enjoy! 

FOR MORE
The Zoku Single makes the same delicious pops you’ve come to expect from your Quick Pop Maker, and in as little as seven minutes! Learn More.

INGREDIENTS
Green Tea:
1 cup of water
2 Tablespoons agave
½ cup sugar
6 green tea bags
5 cups cold water

Strawberry Lemonade:
1 Pint Fresh Strawberries (or 2 cups Frozen Strawberries)
1 cup water
1 cup sugar
1 cup fresh lemon juice (8-10 lemons)
5 cups cold water

Garnish (optional):
Mint or ginger

DIRECTIONS
Green Tea:
• Bring 1 cup of water, ½ cup of sugar and 2 tablespoons of agave to a boil; stir to dissolve sugar. 
• Let cool for 5 minutes. 
• Add 6 green tea bags and steep for 5 minutes. Remove tea bags and gently squeeze out the liquid. 
• Add 5 cups of cold water to the mixture. Chill in refrigerator.

Strawberry Lemonade: 
• Combine ½ cup water and 1 cup sugar into small saucepan over medium heat. Bring to a slow simmer and stir until the sugar dissolves. Remove from heat. 
• Remove stems from strawberries and cut in half. Add remaining ½ cup of water and cut up strawberries to blender. Puree for about a minute. Strain out the seeds and pulp. 
• Combine sugar water mixture, strawberry puree and 5 cups of cold water.
• Let the mixture chill for about an hour.

Mix the green tea and strawberry lemonade together. Add mint or ginger as a garnish. Enjoy!

FOR MORE

Zoku’s 16oz. double-wall suspended Glass Core Bottle is the perfect balance of health, style, and durability. Learn More.

INGREDIENTS
¾ cup half and half, warmed
¼ cup granulated sugar
2 large bananas, peeled
optional: pinch of salt

DIRECTIONS
Caramel sauce: Heat the half and half in a small saucepan or in the microwave, then set aside. Place the sugar in a medium saucepan over high heat. The sugar will melt along the edges first. Use a heat resistant spatula to stir and dissolve the sugar evenly. When the caramel is slightly darker than honey, carefully add the warm half and half; the mixture will immediately bubble up. Once it settles, stir to combine and pour carefully into the blender. Purée the caramel sauce, bananas, and salt, if using, first on low speed, then on high speed. Pour the mixture into a medium bowl. Cool, then chill mixture in the refrigerator until cold, about 1 hour. Pour into the Slush and Shake Maker; stir until thick.

FOR MORE
Some many options with our Zoku Slush and Shake Maker. Learn More.

INGREDIENTS
½ cup (40g) rolled oats 
1 tbsp chia seeds 
1 tbsp cinnamon
1 tbsp almond butter 
160ml coconut milk (or liquid of your choice) 
½ scoop of protein (optional) 
Toppings: ½ cup of blueberries

DIRECTIONS
Combine all the ingredients, stir, and store in our Stainless Steel Food Jar. Refrigerate it overnight and you’re good to go! Top off this recipe with fruit of your choice. We used ½ cup of blueberries – but don’t be afraid to get creative.

FOR MORE
Whether you’re on the road or in the classroom, the vacuum insulated, double-walled design ensures your food will stay hot or cold for hours. Learn More.

INGREDIENTS
1/2 cup vanilla Greek yogurt
1/2 cup of milk
1 cup frozen berries
1 tablespoon agave nectar
2 or 3 leaves Mint (optional)

DIRECTIONS
Blend the yogurt, milk, berries, agave nectar and mint (optional) on medium speed until smooth.

Pour mixture into Zoku Mini Pop Molds.

Makes 9 Mini Pops. 

FOR MORE
Create up to nine mini pops at a time with Zoku’s Mini Pop Molds. Learn More.

INGREDIENTS
½ cup water
½ cup coconut milk
1 cup pineapples
1 orange
6 strawberries
3 tbsp of sugar
splash of lime

DIRECTIONS
Cut up all fruit into small pieces
Add water, coconut, sugar, chopped fruit and splash of lime into a blender
Blend until smooth
Add mixture into the space pop molds and freeze overnight. Enjoy!

FOR MORE
Create these pops with Zoku’s Space Pop Molds. Learn More.

INGREDIENTS
Frozen Zoku Ice Ball
3 ripe strawberries, hulled and sliced
1 teaspoon agave nectar
2 ounces tequila of your choosing
1 ounce freshly squeezed lime juice
3/4 ounce orange-flavored Triple Sec
Mint for garnish

DIRECTIONS
Muddle strawberries with the agave nectar until the strawberries are almost completely liquified. Add the tequila, lime juice and orange.
Fill cocktail shaker about halfway with ice. Add the mixture to the shaker and shake for about 20 seconds until the mixture is very cold.
Remove the lid and strain through a strainer into a chilled margarita glass with Zoku's Ice Ball. Garnish with mint.

FOR MORE
Create up to two ice balls at a time with Zoku’s Ice Ball Molds. Learn More.