Mint Lime Frozen Pops Recipes
MANGO, LIME & HONEY FROZEN FRUIT BARS / POPSICLES
The mango, lime and honey popsicles are made from really ripe mangoes we pureed with some lime juice and honey. They are more like "frozen fruit puree pops" not watery ice pops. You are actually eating a good serving of real fruit in a delicious and refreshing way. We also made a batch with mint pureed in them that remind me of a yummy mango mojito. Woohoo!
Provided by Tina Verrelli - epicuricloud.com
Number Of Ingredients 4
Steps:
- Peel the mangoes and slice off the flesh around the pit. Cut the slices into rough chunks.
- Puree in food processor or blender.
- Add the lime juice, honey and mint (if desired). Process again until well blended.
- Strain the mixture through a fine mesh strainer or sieve. You'll need to stir/press with a spatula to get it all through.
- Pour into your mold or cups.
- If using popsicle sticks, cover the popsicle mold or cups with plastic wrap, pierce a tiny slit in the center of the plastic wrap with a sharp knife and insert your popsicle stick about 3/4 of the way into the puree.
- Freeze overnight.
- To remove from popsicle molds, dip the bottom of the mold in warm water. To remove from paper cups, just peel off the paper.
MINT LIME FROZEN POPS
Steps:
- Stir together the Simple Syrup, lime juice and 4 ounces water in a large measuring cup. Add a couple of mint leaves to each of 4 frozen pop mold cavities. Divide the mixture evenly among each frozen pop cavity, then add the sticks and freeze until solid, about 5 hours.
- Unmold the pops and place each in a glass. Top with the seltzer and serve immediately.
- Add the sugar, mint leaves and 1 cup water to a small saucepot. Bring to a boil, then turn off the heat. Cover and let cool to room temperature. Strain the mint leaves from the syrup and refrigerate until ready to use.
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- Combine lime juice and blueberries over low-medium heat in a saucepan for 4-5 minutes to create a sugar-free compote. Allow the compote to completely cool.
- Once the coconut milk is room temp, fill up six popsicle molds about 3/4 of the way. If using large molds, add a small amount of water to each to add volume if needed. Place in the freezer for 30-40 minutes until slightly set.
- Remove from freezer to swirl in the fruit compote. Add popsicle sticks to the center of the molds and place in the freezer for a minimum of two hours, or until popsicles have completely frozen.
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- Put the watermelon, mint, lime juice, and lime zest into a large food processor. Blend until the desired consistency is created. Stop the processor and scrape down the sides with a spatula if needed.
- This recipe makes two 2-cup servings. Check out the recipe video below to see how quickly this delicious snack comes together!
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- Place all ingredients in a blender and mix until smooth. Pour into your popsicle mold. insert popsicle sticks and place in the freezer for 5 hours or until frozen through.
- Take 1/4 cup of the filtered water, and warm in the microwave in a small bowl for 30 seconds. It should not be hot, just gently warmed. Add the Manuka honey, and whisk the honey into the water until completely dissolved. Add the honey-water mixture to a large bowl or pitcher with the lime juice, chopped mint and the remaining 3 cups of the water.
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- In a small saucepan, combine the sugar with the 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree.
- In a microwave-safe bowl, sprinkle the gelatin over the remaining 1 tablespoon of water and let stand until softened, 5 minutes. Microwave the mixture at high power for 8 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture.
- Arrange ten 2-ounce paper cups on a baking sheet. Pour the popsicle mixture into the cups and freeze for 1 hour, until partially frozen. Insert a stick in the center of each cup and freeze for 30 minutes longer, until fully frozen. Tear off the paper and serve.
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