Blend 2 c. of desired fruit mixture to desired consistency for popsicles.
Add a little water
and sweetening, if desired.
1/2 c. raspberries
juice of 1 lime
Blend to a thick consistency, with chunks still visible, if desired.
Pout into popsicle molds, ice cube tray or dixie cups with popsicle sticks.
Hold bottom of each cup under hot water to remove easily. Pull gently on popsicle stick.
2 1/2 c. mango + 1/4 c. lime juice + 1/4 c. honey
2 1/2 c. watermelon, 1/4 c. lemonade + 1 c. pineapple + few sprigs mint
1 c. grapes, 1 c. apple juice
1 c. nut/seed ygourt + 1/2 c. honey + 1/2 c. cherries (or other berries)
“…the strangeness and wonder of existence are emphasized in the desert, life not crowded upon life, but scattered in simplicity.” – E
Calming Cooling Pops for Summer
Long before Spring says her farewell to the rest of the country, summer comes to the desert. We aren’t at the AC point yet, but shutting the blinds has become a necessity. It’s the one thing that always signals the changing of the season that I always struggle with. After nearly 5 years as a transplant from the PNW I’ve finally learned it’s important to find ways to stay cool these next few months as we experience mother nature at her strongest.
One of the biggest challenges for me is keeping my busy toddler hydrated. She is a true desert girl and already knows and loves the power of water, but often forgets when she is immersed in her imaginary worlds. I also notice dehydration leads to her being a little edgy and frustrated as she becomes easily tired. The easiest way to keep those fluids flowing and administer herbal medicine to kids is with popsicles. Because she can be a bit hyperactive, not to mention other obvious reasons, it’s important for us to avoid the sugary, dye-coated grocery store pops. But I even worry about the 100% juice ones to an extent because of the increase in fructose without any fiber. My summer herbal pops can be a calming, cooling, hydrating solution.
I make a fairly strong tea, dilute it with organic unfiltered apple juice and water, then freeze in those skinny ice trays that are used for water bottles. It’s a hit every time, and even mama grabs one in a thirsty pinch or when I’m feeling overwhelmed by summer cabin fever. Most of the herbs have a calming effect and the mint keeps you fresh and cool. The only problem is finding all the empty sticks before the ants do!
Steep in a quart size jar for several hours or overnight if possibleIn a large pitcher, mix in 1/2 jar of apple juice and 1/2 jar of water
Pour into freezer trays
Wait about 45 minutes (depending on freezer setting) then insert popsicle sticks
1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup honey, or to taste
1/4 teaspoon vanilla extractor powder
1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and honey to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.
MAKE AHEAD TIP: Store in the freezer for up to 3 weeks. | Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks
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