It’s hot out. I don’t feel like cooking, and my kids don’t feel like eating: everyone would rather be doing something else. My children barely touch their meals, preferring to hurl themselves at my feet during breaks in play, pleading starvation, and begging for snacks.

Mom: But you didn’t eat your breakfast/lunch/dinner!

Child: But I’m SO hungry; can I have some crackers?

Mom: Why don’t you finish your sandwich?

Child: Noooooo, it’s yucky now! Can I have ice cream?

Mom: How about an apple?

(Child melts down in a full-blown hangry crisis)

The real catch here is that I often don’t have a leg to stand on in this argument, having decided that it was too hot for a real meal myself. In the height of summer, I’ve noticed there is only one food that most everyone is always agreeable to: popsicles.

In my comparatively brief tenure as a parent, I’ve come to believe wholeheartedly in the awesome allure of Frozen Stuff. One of my kids is on a vegetable strike but will happily snack on frozen peas. I can put things in smoothies that my toddlers would hurl to the floor if served to them on a plate. My strategy for fueling our family for summer fun is simply to lean into what we all actually crave - popsicles for everyone, all day long.

The go-to breakfast popsicle is essentially a yogurt parfait in frozen form- berries, yogurt, and a bit of granola for texture. My favorite fruit to use here is raspberry, but blackberries or very ripe cubed mango are great choices as well. Strawberries and blueberries have been less successful, the former creating an icier texture and the latter a somewhat flavorless end product. I prefer to use full-fat, unsweetened yogurt in this recipe as this allows me to control the sugar content. Don’t be tempted to skip the sugar altogether, though! Sugar in liquid suspension slows the growth of ice crystals during the freezing process, and slower freezing equals smaller ice crystals and a smoother, creamier popsicle. Feel free to mix up the granola flavors here, too, or leave it out as you prefer.

As the day moves along, the avocado, coconut, and banana popsicles make for an excellent snack. (I’ve definitely added a bit of almond butter to this recipe and called it lunch, too.) I don’t even need to make anyone come inside to eat! In fact, I’d say these popsicles are best enjoyed barefoot under a tree and followed by a refreshing rinse in the sprinkler. As in the yogurt popsicle recipe, don’t be tempted to skip the maple syrup here. The other ingredients are sweet on their own, but freezing dulls flavors in general. The little bit of syrup amps up the banana and coconut flavors in the popsicle. My family has taken to calling these monster popsicles because of their fun green color.

When kids are finally in bed and it’s just me and my husband, there’s a popsicle for that, too. The herbaceous bitterness of Campari makes for a refreshing and decidedly grown-up treat to savor after dark. I’d recommend making any boozy popsicle recipe as written before adjusting proportions—alcohol freezes at a lower temperature than water, and too much can prevent the popsicles from setting. These are outstanding in a glass of prosecco, ideally sipped on a porch while watching the fireflies play. And if a popsicle or two inspires your own run through the sprinkler, well…your secret’s safe with me.

Jillian Simms, the Apron Strings food columnist and feature writer for Shore Publishing can be reached at apronstringsct@gmail.com.

Raspberry Yogurt Parfait Popsicles

2 c. plain whole-milk yogurt

2 c. fresh raspberries

½-¾ c. sugar

2 t. lemon juice

¾ c. granola (optional)

Combine all ingredients except granola in the bowl of a food processor or in a blender. Process until smooth. Pass through a fine mesh strainer into a bowl, pressing mixture through to remove seeds.

Place 1 T. granola in each popsicle mold. Divide raspberry mixture amongst molds. Freeze 8 hours or until very hard. To serve, dip the mold into warm water for a few seconds. Wiggle the stick slightly to remove from mold.

Kitchen note: I use 2-ounce popsicle molds purchased from Ikea. These recipes do not include yields as the size of your molds will determine the number of popsicles each one will make.

Avocado, Coconut, and Banana Popsicles

1 large avocado, flesh removed from pit and peel

1 banana

13.5 oz. can coconut milk

2-3 T. maple syrup

Place avocado in the bowl of a food processor or in a blender. Process until smooth. Add banana in chunks and process until smooth. Add coconut milk and maple syrup. Process until smooth and homogenous.

Divide amongst popsicle mold and freeze 8 hours or until very hard. Dip molds in warm water or run under tepid water until popsicles release from mold.

Grapefruit Campari Popsicles

1 c. water

1 c. sugar

3 c. unsweetened grapefruit juice

½ c. Campari

2 oz. gin

1 T. lemon juice

Place water and sugar in a small saucepan. Bring to a boil over medium heat, whisking occasionally to dissolve sugar. Boil 1 minute, remove from heat and cool to room temperature.

Combine grapefruit juice, Campari, gin, and lemon juice. Whisk in 1 c. cooled simple syrup. Divide amongst popsicle molds and freeze 12 hours or until very hard. Run molds quickly under warm running water to release. Serve immediately as is or upside-down in a glass of prosecco.

Editor’s note: This story was updated on July 27 to include the complete recipe for the Grapefruit Campari Popsicles