Homemade Popsicles

Summer is the best time to indulge in a variety of seasonal fruit. One of the ways to enjoy fresh fruit is in popsicles and homemade are the best.  Not only are they fun to make with the kids but are also very nutritious.

There are many different popsicle recipes out there.  We have been experimenting and here are just a few of our favorites.  I don’t have visuals for all of them, but you get the idea.  I recently read that adding gelatin insures better texture, helps to avoid the formation of ice crystals, and slows down melting.  Sprinkle the gelatin over the liquid in the recipe to soften prior to blending with the rest of the ingredients.

For the recipes below, the instructions are the same, unless noted otherwise: combine all of the ingredients in a food processor or blender and blend until smooth.  Pour the blended mixture into the popsicle molds and freeze until solid, preferable overnight.  To unmold, run the molds under hot water until you can easily pull out the popsicle.

Use your imagination and let your taste buds guide you to try different combinations.  The possibilities are truly endless!

Avocado Spinach (pictured)
2 bananas, sliced and frozen
½ avocado
1 – 2 Tbsp. Lime juice
Handful of baby spinach
1/3 cup water
Blend the spinach with water first then add the rest of the ingredients and blend until smooth.

Berry Yogurt (pictured)
1 cup frozen berries (we like strawberries or blueberries)
4 Tbsp. kefir or yogurt
½ - 1 Tbsp. raw honey
1 tsp unflavored gelatin

Chocolate Fudge (pictured)
½ can organic coconut cream or milk
½ avocado
1 Tbsp. raw cacao powder
1 tsp unflavored gelatin
1/4 cup water (add only if using cream)

Coconut Lime
1 can organic coconut cream or milk
Juice of ½ lime
1 Tbsp. raw honey
1 tsp unflavored gelatin

Cucumber Mint
3 cucumbers
1 spring of fresh mint
1 tsp lime juice
1 Tbsp. raw honey
1 tsp. unflavored gelatin

Grapefruit Mojito
2 grapefruits, pulp only or 1 ½ cups juice
2 Tbsp. raw honey
Handful of mint leaves
½ cup water, boiling
Steep mint leaves in boiling water first.  Once cooled, strain and discard leaves.

Mango Lassi
2 ripe mangos, Champagne variety
1 Tbsp. lemon juice
4 Tbsp. kefir or yogurt
1 tsp unflavored gelatin
1/2 cup water

Orange Rosemary
3 – 4 oranges, peeled and divided into wedges or 1 ½ cup freshly squeezed juice
1 sprig of fresh rosemary
Add rosemary to molds then pour in blended pulp.