Summer Fruit Pops

After I purchased a set of stainless steel popsicle molds I played around with recipes featuring Michigan fruit and herbs. I‘ve created three types: cherry-mint, blueberry-lavender, and strawberry-basil. The pops are made with either frozen or fresh fruit and with either Michigan honey or agave nectar as the sweetener. These recipes are more healthy than the artificially colored and flavored commercial brands! Try them on your kids and grandkids – or just make them all for yourself.

Basic fruit recipe:
2 cup chopped fresh or frozen strawberries or blueberries; use 2.5 cups for tart cherries
1 cup filtered water
1/3 cup either honey or agave nectar
Mix the above in a blender.

Herb flavor specifics:
For strawberry-basil, I used 1 cup of strawberry mixture (above) with 2 Tablespoons of fresh basil.

For cherry-mint, I used 1 cup tart cherry mixture (above) with ½ Tablespoon fresh mint.

For blueberry-lavender, I used one half of the recipe above with a scant ½ Tablespoon of lavender flowers.

I just poured the mixture into the molds and froze them. I ran some water on the exterior of the molds to loosen up the fruit pops.

cherry mint, blueberry lavendar, strawberry basil pops

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