Lisa Boyd’s Easy Homemade Popsicles

Last month I shared a recipe for delicious homemade lemonade, perfect for any summertime gathering! Another way to enjoy this yummy lemonade is in the form of a popsicle. Hope you enjoy this easy and beautiful lemonade popsicle, as well as a healthy fruit puree popsicle, sure to cool you down on any warm summer day! Happy summer!!

Lemonade Popsicles with Fresh Fruit (Popsicles 1 & 3 in picture)

Directions:

1-   Fill your favorite popsicle mold with thin slices of your favorite fresh fruit. (ex. kiwi, blueberries, strawberries, clementine pieces, grapes, raspberries, etc.)

2-   Fill molds with lemonade from the recipe below.

3-   Freeze until solid (at least 6 hours depending on the mold shape, or overnight.)

Fresh Fruit Popsicles (Popsicles 2 & 4 in picture)

Ingredients:

2 ripe mangos

2 cups whole frozen strawberries, (or fresh strawberries washed and cored)

1-2 TBL agave nectar

Directions:

1-   Measure frozen strawberries and let them sit out to slightly thaw while preparing the mango.

2-   Peel mangos and cut flesh away from the mango pit.

3-   Blend mango flesh in blender until smooth.

4-   Pour pureed mango into liquid measuring cup and set aside.

5-   Blend slightly thawed strawberries with agave nectar in a clean blender until smooth.

6-   Pour into liquid measuring cup.

7-   Alternate pouring pureed fruit into popsicle molds to create your desired look. A clean funnel may be helpful for this. Once molds are full, freeze for at least 6 hours depending on the mold shape, or overnight. Enjoy!

Lisa Boyd’s Homemade Lemonade
Ingredients:
1 cup fresh lemon juice
1 cup granulated sugar (can be substituted with the same amount of light agave nectar)
4 1/2 cups water
Optional: 1 sprig of fresh lavender or 1 TBL of thyme sprigs
Directions:
Place 1 cup water and sugar into small saucepan with either fresh lavender or thyme, if desired. Simmer mixture over medium heat until sugar is dissolved. Let cool in pan. Pour mixture into jar or pitcher and add lemon juice and 3 1/2 cups cold water. Refrigerate and serve cold.