Monthly Munchies: June



Blackberry Lemon:



  • ⅔ cups of lemon juice, plus zest from lemons
  • 2 ½ cups of vanilla Greek yogurt
  • 2 ½ cups of blackberries
  • 2 ½ cups of mixed berry Greek yogurt



Step 1: In a medium bowl whisk together lemon juice, zest, and vanilla yogurt; then set aside.


Step 2- Puree the blackberries and mixed berry yogurt; then set aside. 


Step 3- The popsicles will be poured into layers. Layer the popsicles in order as the following: 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired to create a different design.


Step 4- Gently tap the mold on the countertop which should remove any air bubbles. Then insert the popsicle sticks, and the freeze for at least 6 hours, or overnight.


Minty Watermelon:



  • 3 cups of watermelon slices, divided
  • 1 tablespoons of fresh mint leaves
  • 1 ½ cups of coconut water
  • 2 tablespoons of lime juice
  • 1 tablespoon of honey




Step 1-  Start with pureeing 2 ½ cups of diced watermelon pieces, mint leaves, coconut water, lime juice, and honey in a blender. 


Step 2- Evenly divide the diced watermelon into the popsicle molds, tapping them down to the bottom of the molds. 


Step 3- Insert the popsicle sticks, if it does not stay in place use a piece of tape to hold them into place. Freeze for at least 6 hours, or even overnight.





  • 2 cups of sliced strawberries
  • ¼ cup granulated sugar
  • ¼ cup of water
  • 2 tablespoons of lemon juice 




Step 1- Add strawberries, sugar, water, and lemon juice into a blender. Blend until smooth.

Step 2- Now transfer the mixture into popsicle molds or even a paper cup with a stick in it. 

Step 3- (optional) Add a few fresh sliced strawberries into the molds.

Step 4- Next freeze until firm. 


Now you have a cooling treat!





*Recipe adapted from “Jessica Gavin and Homemade in the Kitchen.”