Fruit & Herb Pops are blended fruit chunks or sugar-free fruit juice combined with easy-to-make herb syrup from low-glycemic agave nectar and Litehouse Foods Instantly Fresh Ginger, Lemongrass, or Basil.
Ingredients:
For Pineapple-Coconut-Ginger Pops
1/3-cup water
2 tsp. Instantly Fresh Ginger (use one tsp. for a milder ginger flavor)
1-1/2 Tbsp. blue agave nectar (an all-natural, low glycemic sweetener)
1 cup pineapple-coconut juice, unsweetened
1 kiwi, sliced thinly
For Mango-Strawberry-Lemongrass Pops
1/3-cup water
2 tsp. Instantly Fresh Lemon Grass
1-1/2 Tbsp. blue agave nectar
1 cup mango juice, unsweetened
4 large strawberries, sliced thinly
For Black Cherry-Blackberry Pops
1/3-cup water
2 tsp. Instantly Fresh Lemon Grass
1-1/2 Tbsp. blue agave nectar
1 cup mango juice, unsweetened
5 large blackberries, halved
For Watermelon-Basil Pops
1/3-cup water
2 teaspoon Instantly Fresh Basil
1-1/2 tablespoon blue agave nectar
4 cups seedless watermelon, cut into chunks
Directions:
1. Mix water and ginger, lemongrass, or basil in a 1-qt saucepan. Add agave nectar and bring to a simmer. Allow the ingredients to reduce for two-three minutes. Put ingredients aside until saucepan cools to room temperature, then pour syrup through a strainer to remove herbs. (Note, when using basil, smaller bits of the herb may remain.)
2. Pour juice into bowl with spout or (if making watermelon pops), blend fruit until pureed. (Note: no blender is needed for pops made with fruit juice.)
3. Add syrup to blender with watermelon puree and blend for a few more seconds. If making juice pops, pour syrup into bowl with juice and stir.
4. Pour fruit puree or juice into 10 3-oz ice pop compartments and leave ½ inch of space at the top. Add 1 or two slices or pieces of fruit to each compartment and put popsicle sticks and lid (if included) in place.
5. Place pops in freezer and freeze for 2-4 hours or until contents have frozen solid.
