Huckleberry Ice Pops w/ Lemon VerbenaIf you can get huckleberries for this recipe, use them. Their perfume-y flavor is delightful with the lemon verbena.
2 cups Huckleberries or Blueberries
1/2 cup White Grape Juice (if berries are frozen)
1 cup fresh Lemon Verbena Leaves
6 tablespoons Maple Syrup
Blend all ingredients in a blender, fill ice pop molds and freeze. If berries are fresh you may need less white grape juice.
Strawberry-Basil-Balsamic Ice PopzThis recipe tends to freeze less rock hard than the others and is a great option for sorbet both because it won't freeze solid and because the flavor is a bit more grown up.
2 Cups Strawberries
4 Tablespoons Honey
1/4 Cup tightly-packed, fresh Basil Leaves
6 tablespoons good Balsamic Vinegar
Blend all ingredients, pour into ice pop molds and freeze.
Frozen Frog EggsChia seeds, puff up and get a slippery coating when soaked in liquid. They remind me so much of the frog eggs I used to gather as a kid. A little spinach completes the illusion and adds extra nutrition to boot.
1/4 Cup Chia Seeds
2/ Cups Pear Juice, divided
2 Cups fresh spinach
3 tablespoons honey
Soak the chia sees in 1 cup of the pear juice until they are plump and look like a clear frog egg with a tiny tadpole inside. Blend the other 1 cup of pear juice with the spinach and honey, stir in the "frog eggs." Pour into ice pop molds and freeze.
Peach-Sage Ice PopzSage usually makes me think of butternut squash, but it works surprisingly well in these ice popz paired with sweet, summer peaches.
2 Cups Peaches
20 fresh Sage Leaves
1/2 to 3/4 cup White Grape Juice (if using frozen peaches)
4 tablespoons honey
Blend all ingredients, pour into ice pop molds and freeze. If using fresh, juicy peaches, you may be able to skip the white grape juice.
Fairy NectarThis recipe in particular tends to attract butterflies and little girls in tutus.
2 Cup White Grape Juice
4 tablespoons Honey
4 Rose Blossoms, Petals only
2 teaspoons Rose Water
Blend all the ingredients. You will end up with a light pink liquid, flecked with tine bits of rose petal. Pour this into ice pop molds and freeze.
This second batch of recipes were found in deliciousliving magazine at Good Earth. (Go to http://www.newhope360.com/ for more recipes)
The recipes are by Jennifer Brewer and photo by Mick Jones.
STRAWBERRY ICE POPzServes 8 / Gluten free
Prep 15 minutes / freeze 2 1/2 hours
Simplicity itself. For a luscious twist, follow step 2 to add a nut-cream layer; nobody will believe the resulting "strawberry shortcake" popz are dairy free, gluten free, and sweetened only with dates (though for either version, if your berries aren't quite ripe enought, you can always add a bit of sugar).
16 ounces fresh Strawberries, washed and hulled
Sweetener (agave or honey), to taste
NUT CREAM (Optional)1/4 cup Raw Cashews
1/4 cup Raw Macadamia Nutz
3-4 Medjool Dates, pitted
1/2 cup Coconut Milk
1/2 tablespoon fresh Lemon Juice
1/2 tablespoon pure Vanilla Extract
1. Pulse strawberries in a food processor until fully pureed; taste and add sweetener if necessary. Divide mixture among eight 3-ounce pop molds. Freeze.
2. To add optional nut-cream layer: In a food processor, pulse cashews, macadamia nutz, and dates until well ground. Add coconut milk, lemon juice, vanilla, and a pinch of salt; blend until smooth and creamy. After strawberry popz have been in freezer for about 30 minutes, remove and pour nut cream mixture on top. Insert sticks. Freeze until set, about 2 hours.
PER SERVING: (with nut-cream layer): 99 cal, 6g fat (3g mono, 0g poly, 2g sat), 0mg chol, 1 g protein, 11g carb, 1 g fiber, omg sodium
MELON MOJITO POPzServes 6 / Staff Favorite, Gluten Free, Vegan
Prep 8 minutes / freeze 3 hours
These flavorful pops take advantage of the delightful summery combination of lime, mint, and melon. Green honeydew is wonderful but any melon will work just fine.
1/4 cup Coconut Sugar or Natural Cane Sugar
3 tablespoons choped, fresh Mint Leaves
1/4 cup fresh Lime Juice
1 cup sparkling Lime-flavored water
2 cups finely diced Honeydew, Cantaloupe or Watermelon
1. Combine sugar and mint in a food processor and pulse until mint is finely chopped. Scrape into a bowl and add lime juice and sparkling water, stirring until sugar dissolves.
2. Divide melon pieces among six 3-ounce pop molds. Fill with lime mixture, leaving about 1/4 inch at the top. Secure lids and jiggle molds to distribute mixture evenly. Freeze until set, about 3 hours.
PER SERVING: 53 cal, 0g fat, 0g protein, 14 g carb, 1 g fiber, 28 mg sodium
PEACHY BASIL POPzServes 8 / Gluten Free, Vegan
prep 15 minutes / freeze 3 hours
A grown-up ice pop (for kids, you might leave out the basil). The sweeter your fruit, the less sweetener you will need, so be sure to taste your mixture before adding any. You Can also use nectarines in these yummy popz.
1 pound ripe, white or yellow Peaches (about 3 medium), halved and pitted
2 tablespoons thinly slice fresh basil
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1-2 tablespoons agave nectar, to taste
1/2 teaspoon vanilla extract
1. Coarsely chop peaches in a food processor. Transfer 1 cup of chunky peaches to a medium bowl; stir in basil and set aside.
2. To peaches remaining in food processor, add orange and lemon jices, agave, and vanilla. Puree until smooth. Add to bowl with the chunky peaches and mix well. Divide mixture among eight 3-ounce pop molds. Freeze until set, about 3 hours.
PER SERVING: 45 cal, 0g fat, 0 mg chol, 1 g protein, 11g carb, 1 g fiber, 0 mg sodium
CREAMY CHERRY KEFIR POPzServes 8 / Gluten Free
prep 10 minutes / freeze 3 hours
Kefir's beneficial bacteria survive when frozen, making these creamy pops a treat for your tummy. Also try this with flavored kefir. If you don't have fresh cherries, substitute frozen.
2 cups (about 11 ounces) fresh pitted cherries
2 cups plain, unsweetened coconut kefir
2 tablespoons agave or brown rice syrup
1 1/2-2 teaspoons almond or vanilla extract
1. Combine cherries and kefir in a food processor and process until cherries break down and kefir turns pink. Add sweetener, extract, and a pinch of sea salt; pulse until blended. Pour mixture into eight 3-ounce pop molds and freeze until set, about 3 hours.
PER SERVING: 67 cal, 1 g fat, 2 mg chol, 4 g protein, 12g carb, 2 g fiber, 32 mg sodium
CHAI ICED TEA POPzServes 8 / Bluten Free, Vegan
prep 20 minutes / freeze 3 hours
Too hot for tea? These delicious popz are a refreshing way to get your anioxidants.
8 black tea bags
2 cups water
1 cup Coconut Milk
3 tablespoons Coconut Sugar or natural Cane Sugar
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. Bring tea bags and water to a boil in a medium pot. Boil for 1-2 minutes; remove from heat. Steep 10 minutes.
2. Remove tea bags, squeezing to extract all flavor. Add coconut milk, sugar and spices. Bring to a simmer, stirring until sugar dissolves. Cool slightly before pouring into eight 3-ounce pop molds. Freeze until set, about 3 hours.
PER SERVING: 40 cal, 2 g fat (0 mono, 0g poly, 2 g sat) 0mg chol, 0 g protein, 5 g car, 0g fiber, 10 mg sodium
BITTERSWEET CHOCOLATE FUDGE POPzServes 8 / Gluten Free, Vegan
prep 15 minutes / freeze 3 hours
Instead of heavy cream, arrowroot thickens this rich mixture. The only sugar is in the chocolate; if you like sweeter treats use chocolate hemp or soy milk or add 2-3 tablespoons of sweetener before heating (don't boil soy milk). Remove from freezer 15 minutes before serving to soften.
2 tablespoons arrowroot powder
3 cups vanilla hemp milk, divided
10 ounces 70% cocoa chocolate bar, chopped
1 teaspoon pure vanilla extract
1. Whisk arrowroot into 1/2 cup hemp milk.
2. in a medium pot, stir together remaining 2 1/2 cups hemp milk and chocolate. Bring to a boil, whisking constantly; boil gently for 1 minute.
3. Remove from heat and stir in arrowroot mixture and vanilla. Cool slightly before pouring into eight 3-ounce pop molds. Freeze until set, about 3 hours.
PER SERVING: 262 cal, 17 g fat (5 g mono, 5g poly, 8g sat), 0mg chol, 2 g protein, 21 g carb, 3g fiber, 0mg sodium