Red, White & Blue Popsicles:
Strawberry-Lemon Popsicles:
1½ cups coconut water
3 cups strawberries, hulled and cut into quarters
3 tablespoon honey
1 tablespoon lemon juice, freshly squeezed
Puree all ingredients in a blender until smooth. Pour into your popsicle molds and freeze overnight or until frozen solid.
To release the popsicles, run the molds under warm water for 15-20 seconds then unmold. Wrap the popsicles in wax pepper then place in a bag to store in the freezer.
Yogurt Blueberry Popsicles:
2 cups Greek yogurt (I love Pilos extra cream)
3 cups blueberries
3 tablespoons honey
Puree all ingredients in a blender until smooth. Pour into your popsicle molds and freeze overnight or until frozen solid.
To release the popsicles, run the molds under warm water for 15-20 seconds then unmold. Wrap the popsicles in wax pepper then place in a bag to store in the freezer.
Lemony Popsicles:
2 cups simple syrup (you will need 2 cups granulated sugar)
1 cup lemon juice, freshly squeezed
pinch of kosher salt
1 tablespoon powdered gelatin mixed with 1 tablespoon ice cold water
Make the simple syrup by combining 2 cups granulated sugar and 2 cups of water in a small pot. Bring to a simmer and cook until the sugar has completely dissolved.
While you make the simple syrup, bloom the gelatin in 1 tablespoon ice cold water. Once the simple syrup is made, carefully measure out 2 cups and pour over the bloomed gelatin. Add the salt. Stir until the gelatin and salt are completely melted. Allow to cool slightly. Stir in the lemon juice. Pour into your popsicle molds and freeze overnight or until frozen solid.
To release the popsicles, run the molds under warm water for 15-20 seconds then unmold. Wrap the popsicles in wax pepper then place in a bag to store in the freezer.
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