Monthly Munchies: June

Popsicles

 

Blackberry Lemon:

 

Ingredients:

  • 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

 

Instructions:

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:

 

Ingredients:

  • 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

 

Instructions:

 

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.

 

Strawberry:

 

Ingredients:

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

 

Instructions:

 

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.”