Yummy Summer Recipe - Popsicles!

by Alison Bodah Burney, LMT, NCTMB
Licensed Massage Therapist

Nothing is better on a hot summer day than a cold popsicle. But, if you are like me, you prefer your icy treats without things like Red #5, Yellow #6 and high fructose corn syrup. Happily, I have these delicious ice pop recipes to share with you from Moosewood Restaurant Cooking for Health by the Moosewood Collective.

After blending the ingredients, pour the puree into popsicle molds (or, as I do, into paper cups, cover with aluminum foil and use a popsicle stick or chopstick stuck through the foil for a pop handle.) You can also pour puree into ice cube trays and whirl frozen cubes in the blender to make slushies!

Honeydew and Basil Popsicles
4 cups Honeydew melon cubes
1/4cup fresh chopped basil
1/4cup lemon or lime juice
1 tablespoon sugar or honey
Pinch of salt
Whirl ingredients in blender until smooth, and then whirl on high speed for a minute until very smooth.
Freeze for at least 6 hours.

Pineapple-Cinnamon Popsicles
3cups fresh pineapple chuncks
1/4cup orange juice
½ teaspoon cinnamon
Dash of salt
Whirl ingredients in blender until smooth, and then whirl on high speed for a minute until very smooth.
Freeze for at least 6 hours.

Peach Ice Pops
1 cup peach juice
1/2cup vanilla almond or soy milk
1/2 cup fresh or frozen peach chunks or pitted cherry chunks
Combine liquid ingredients. Divide fruit chunks equally among popsicle molds (or cups!) Pour liquid into
the molds over fruit and freeze until firm, 2 to 4 hours.

Lemon or Lime Ice Pops
2 cups water
¼ cup lemon or lime juice
1 teaspoon stevia powder (I use honey instead, follow your muse)
1/2cup fresh or frozen raspberries or diced strawberries
Combine liquid ingredients and sweetener. Divide fruit chunks equally among popsicle molds (or cups!)
Pour liquid into the molds over fruit and freeze until firm, 2 to 4 hours.

Mix and match or try different fruits, juices, herbs or spices in any of the recipes to customize
your own frozen treats!