Summertime Popsicles don’t have to come from the supermarket freezer case or contain artificial dyes and sweeteners. After all, they’re so easy to make at home. The Moosewood Collective created these healthy treats from fruit and juice instead of refined sugar.
For each recipe, combine the fruit, herb or spice, juice (if called for), and a dash of salt in a blender on high for 30 seconds, until smooth. Pour into Popsicle molds, like these Shooting Stars from Williams-Sonoma, and freeze for six hours.
Honeydew-Basil
Mix 4 cups of honeydew melon cubes (which contain potassium) with 1/4 cup of vitamin-K-packed chopped fresh basil and 1/2 cup organic frozen lemonade concentrate.
Pineapple-Cinnamon
For an exotic tropical pop, use 3 cups of pineapple chunks (known for anti-inflammatory properties), 1/2 teaspoon cinnamon, and 1/4 cup fresh orange juice.
Mango-Parsley
Combine 1 ripe mango (an antioxidant powerhouse) and 1/2 cup loosely packed chopped parsley (a bad-breath fighter). If the mango isn’t ripe, add 1/4 cup frozen lemonade concentrate.
