A Cool Summer Treat

When I was young, in the summer, I would fill mugs with orange juice and put them in my grandmother’s chest freezer. I still remember the smell of the basement room, the creak when the freezer opened, and the cool taste of the frozen juice as I chipped it out with a spoon. Now, when the temperatures rise, I still make healthy frozen treats. It doesn’t take more than some fruit and a popsicle mold to make your summer a little bit cooler.

Popsicle molds are widely available in kitchen stores and online. To fill them, think of fruit that is in season and your favorite flavor combinations. For the simplest popsicles start with a fruit that is ripe and flavorful. You could just puree the fruit, pour it into the molds and pop it in the freezer. If the fruit is tart you could add a banana or some fruit juice (orange juice goes well with any fruit) to the mix. For a creamier popsicle, yogurt, or any kind of milk works well.

There are endless possibilities and combinations to try but it’s not hard to keep popsicles on the healthy side of snacks. Along with your fruit and juice, throw in a handful of spinach leaves or a carrot for added color and vitamins with no real affect on the sweet fruit flavor. You can add cocoa to satisfy your chocolate cravings and a little honey for extra sweetness. I’m sure you’ll come up with fantastic flavors, but here are a couple of recipes to get you started.

Blueberry Basil Popsicles

For larger popsicle molds or more popsicles, increase ingredient quantities.

  • 1 cup blueberries
  • 1 cup orange juice
  • 6 leaves of fresh basil
  1. Place all ingredients in blender. Puree until smooth, pour into popsicle molds and freeze.

Cocoa Almond Popsicles

For larger popsicle molds or more popsicles, increase ingredient quantities.

  • 1 cup milk
  • 1 banana
  • 1 tablespoon cocoa
  • 1/3 cup almonds
  1. Place all ingredients in blender. Puree until smooth, pour into popsicle molds and freeze.
Anna Hewitt

Whether sewing, planting seeds, or in the kitchen, Anna loves to create. She spends lots of time in the kitchen making as much as possible from scratch. When not baking, canning, or fermenting, she sews bags, aprons, and other items inspired by the kitchen and the garden (www.seedlingdesign.net). She often feels torn between finding some land to put down roots and taking the opportunity to travel and see more of the world. For now she eagerly explores her new surroundings in the mid-west and schemes about how to see more. Anna writes and shares recipes on her blog (roadtothefarm.blogspot.com).

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