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Cyprus Artisan Popsicles: Banana-Mulberry & Watermelon-Lime

Since it is HOT outside, it seems appropriate to talk about popsicles. (Isn’t it always appropriate to talk about popsicles?!) I have been eating these home-made popsicles for breakfast, as snacks, and for dessert. They are de-li-cious. They are healthy (!) and ridiculously easy to make – you literally blend all the ingredients together. The best part? You can drink the leftover shake as a tasty and refreshing smoothie. Hello my new-favourite-summer-thing-to-make. I have included two recipes below: Banana-Mulberry Frozen Yogurt Pops and Watermelon-Lime Popsicles. If you prefer a creamsicle taste, the first pop is perfect. If you prefer more of a granita-sorbet style, the second is perfect. If you don’t have a popsicle mold, you can always use large ice-cube trays. Also, I used chop sticks which I chopped in half (classy) as popsicle sticks since I didn’t have enough proper popsicle sticks. They work just as well. Bottom line: these popsicles don’t disappoint; big kid and little kid approved.

Level of Difficulty: 2/5
Preparation Time: about 30 minutes
Freezing Time: 4 hours or longer
Makes about 10 small popsicles
Banana-Mulberry Frozen Yogurt Pops
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ingredients

2 small ripe bananas, peeled and sliced
1 cup ripe mulberries
2 cups Greek yogurt (strained & full fat is the best if you like a creamy texture)
1.5 tbs marscapone cheese (optional – if used, subtract 1.5 tbs of Greek yogurt. This gives an added creamy boost.)
2 tablespoons good quality Cyprus honey

recipe

mulbpop1. Put the banana, mulberries, yogurt (and marscapone if you are using it), and honey into a blender.

2. Blend on a low speed until smooth.

3. Pour the mixture into your popsicle molds. Place a stick in the middle of each popsicle. If the stick falls over, simply leave in the freezer for 30 minutes and then put the stick in the middle of the mixture.

4. Place into freezer for at least 4 hours.

Watermelon-Lime Popsicles

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ingredients

1/2 cup fresh mint
1/4 cup brown sugar
1/2 water
3 cups watermelon, cubed and de-seeded
1 small Cyprus cucumber
1/4 cup lime juice
1 tbs lime zest
5 mulberries (optional, this is what gives the popsicles a deep red colour)

recipe

1. Heat the water and sugar in a small pot over the stove. Once boiling take off the stove and add the mint. Let sit for ten minutes.

2. Remove the mint from the sugar-water.watermelonpop

3. Place the sugar-water, watermelon, cucumber, lime zest, lime juice, and mulberries in a blender. Blend on a low speed until smooth.

4. Pour the mixture into your popsicle molds. Place a stick in the middle of each popsicle. If the stick falls over, simply leave in the freezer for 30 minutes and then put the stick in the middle of the mixture.

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