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Cucumber Lime and Apple Beet Popsicles

Posted on 29 June 2015


Craving Summer? We know we are!
Try These Delicious Cucumber-Lime and Apple-Beet Popsicles to give you a taste of Summer - and they're good for you too!  

INGREDIENTS
  • For the Cucumber-Lime with Kiwi and Mint:
    Yields 8 (2.5 oz) ice pops

    12 oz (1.5 cups) cucumber juice from about 2 medium English cucumbers – peeled
    6 oz – 8 oz (3/4 to 1 cup) mint simple syrup – depending on how sweet
    you like it
    4 oz (1/2 cup) fresh lime juice
    20 g (1 cup, packed) mint leaves (from about 1 bunch)
    2 or 3 kiwis – peeled and thinly sliced

  • For the Apple Beetroot:
    Yields 8 (2.5 oz) ice pops

    12 oz (1.5 cups) fuji apple juice – from about 3 apples, cut in half and cored
    8 oz (1 cup) golden beet juice – from about 4 beets, peeled and trimmed
    1.5 oz (3 tablespoons ) turmeric juice – from about 3-5 pieces of
    turmeric root washed and peeled
    1.5 oz (3 tablespoons) ginger juice – from about a 5” piece of ginger
    root washed and peeled
    2 oz (4 tablespoons) simple syrup (or more to taste)

HOW TO MAKE THEM:

  • For the Cucumber-Lime with Kiwi and Mint:
    Make the simple syrup. In a medium saucepan, heat 1 cup of stevia and 1
    cup of water over medium-high heat, stirring until dissolved. Turn off
    the heat, add the mint, cover, and steep 30 minutes to 1 hour. Strain
    to discard the mint. Refrigerate up to 2 months.

    Make the juice. In a juicer, juice the cucumber, measure out 12 oz
    (1.5 cups), and set aside. Alternatively, coarsely chop the cucumbers
    and purée in a food processor until smooth. Strain through a fine-mesh
    sieve, measure out 12 oz (1.5 cups), and set aside.

    In a large pitcher, combine the cucumber juice, the lime juice, and
    the desired amount of simple syrup. I prefer to use 6 oz (3/4 cup) of
    simple syrup, which makes a sweet but not too sweet ice-pop. Add a
    full 8 oz (1 cup) of simple syrup for something a little sweeter.

    Freeze the ice-pops. Divide liquid among the ice-pop molds filling
    half way. Insert a kiwi slice in each mold and freeze until partially
    solid and slushy in consistency, about 1 hour. Fill the molds the
    remainder of the way and insert another kiwi slice and stick into each.
    Freeze until solid, about 4 hours more.

    For the Apple Beet:

    Make the simple syrup. In a medium saucepan, heat 1 of cup stevia and 1
    of cup water over medium-high heat, stirring until dissolved.
    Refrigerate up to 2 months.

    Prepare the juice. Using a juicer, separately juice the apples, beets,
    turmeric, and ginger and measure out the correct amount of each before
    adding the liquid to a large pitcher. Stir in the desired amount of
    simple syrup. I prefer to use 2 oz of sugar, which makes these
    ice-pops taste more like a cold-pressed juice. Add a bit more for
    something a little sweeter. An extra tablespoon of mango juice in each
    ice-pop mold would be a nice alternative.

    Freeze the ice-pops. Divide liquid among the ice-pop molds filling
    almost to the top and insert a stick into each. Transfer to the
    freezer and freeze until solid, about 5 hours. To prevent the ice-pops
    from separating, carefully stir up the liquid periodically using the
    stick in the first 1 hour. Once the ice-pops begin to set you can stop
    stirring.

Enjoy!

Xx

 

Recipe via Eye Swoon

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