It's getting warmer out and Spring Fever is in full effect. Yes, popsicle season is here! Most can be loaded with sugar as well as other unhealthy additives, but these easy-to-make fruit pops are all-natural and guaranteed to put a smile on your face.
Strawberry, Hibiscus, and Watermelon Pops
This yummy recipe makes about 12 ice pops and is completely vegan. All you will need is 4 tablespoons ofdried hibiscus flowers, 1 cup of water, 3 tablespoons of maple syrup, 1 cup of hulled strawberries, 2 cups of roughly chopped watermelon, and a pinch of sea salt.
To make, boil the water and hibiscus flowers. Turn off the heat and let flowers simmer in the water for 30 minutes, then strain and chill. Next, add the chilled hibiscus water with the other ingredients in a blender and blend until smooth. Pour the mix into any ice pop mold you like (You can get creative here, if you so choose), and freeze for at least 4 hours. When the time limit is up, you'll be ready to dig in!
Mango Green Tea Pops
Who knew matcha tea and mango make such a good pair? These adorable, layred pops aren't too hard to make, either. For the green tea layer, you will need 1 teaspoon of matcha green tea powder, 2/3 cup full fat (or light) coconut milk, 2-3 teaspoons of agave nectar or maple syrup. For the mango layer, you will need 1 cup of cubed, fresh mango, 1/4 cup of full fat or light coconut milk, and juice of 1/2 a lemon.
To make, blend the green tea layer ingredients until smooth, then divide evenly between your popsicle molds. You can put this layer in the freezer (it will be your first layer) while you repeat this blending process on the mango layer. Once the mango layer is blended into a smooth paste, take the green tea layer out of the freezer. Add the mango layer onto the frosty green tea layer evenly, then insert wooden sticks into the mold. Freeze for a few hours, then enjoy!
Blueberry Coconut Ice Pops
These fruit pops are almost too pretty to eat. Not to mention they're just as yummy as they are good for you. All you need is 1 1/2 cups of blueberries (fresh or frozen), 1 1/2 Tablespoon of water, 3 + 2 Tablespoons of maple syrup (you'll add the two amounts at separate times), 3/4 cup of canned coconut milk, and 1/2 cup of almond milk.
To make, simply combine the water, 3 tablespoons of maple syrup, and blueberries, into a small sauce pot and bring to a boil. Turn the heat off once the liquid looks thick and syrupy. In a separate bowl, mix the 2 tablespoons of maple syrup, almond milk, and coconut milk together. Fill your molds with the coconut-almond-maple mix, then spoon in the blueberry mix you boiled earlier. Place mold in freezer for 1 hour, then remove and insert wooden sticks. Place mold back in freezer for 4 hours, then take out and serve.
Fruit Salad Ice Pops
Together, fruit salad and popsicles are the ultimate warm-weather combo. To make this summery treat, just cutup 1 peach (cut into 1/2 inch slices, or 1/2 cup), 2 kiwis (peeled and sliced into 1/4-inch rounds), 3 ounces of blueberries (1/2 cup), 4 ounces of strawberries hulled and halved ( 3/4 cup), and 1 1/2 to 2 cups of 100 percent white-grape juice (if you're not a fan of grape juice, you can substitute this with coconut water).
To make, just add some of each fruit into your popsicle molds. Make sure every piece of fruit you arrange fits nice and snug (you might want to try using 3 ounce ice pop molds for this recipe). Pour the grape juice (or coconut water) into each mold, but make sure you use enough to only cover the fruit. Then, insert wooden sticks and freeze for 6 hours.
Who can resist adorable cubed ices? We can't. To give them a try yourself, all you need is 1 1/2 cups of cantaloupe chunks, 1 tablespoon of orange juice, 1 1/2 cups of honeydew chunks, 1 tablespoon of thawed limeade concentrate, and 2 mint leaves.
To make, add the 1 1/2 cups of cantaloupe and 1 tablespoon of orange juice in a blender and puree. Split up the mixture evenly into pop molds (or, to get a cute cube-like shape, try using an empty ice cube tray) and freeze for thirty minutes. Repeat blending process, but use the 1/2 cup of honeydew chunks, 1 tablespoon thawed limeade concentrate, and 2 mint leaves instead. Remove the molds from the freezer and top with the honeydew mixture. Place wooden sticks into honeydew layer and put back in freezer for at least 2 hours, then serve.