If you don’t have plastic molds (available at most housewares stores), just pour one of the purées into four to six paper cups and put them in the freezer. After an hour or so, insert a wooden stick into each cup – the mixture will have solidified enough that the stick should stay upright – and continue to freeze until totally solid. To remove the pops from their molds, run them under cool running water for a few seconds to loosen them. Then unmold and enjoy a cool, lick-able treat!
Strawberry/Basil
Purée (in a blender or food processor):
- 2 cups fresh strawberries, hulled and quartered
- 1-2 tablespoon raw honey or maple syrup, to taste
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh basil leaves, chopped
- enough water (preferably distilled) to get things going
Cherry/Vanilla
Purée:
- 2 cups fresh cherries, pitted
- 1-2 tablespoon raw honey or maple syrup, to taste
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla
- water as needed
Peach/Ginger
Purée:
- 2 cups fresh peaches, unpeeled if organic
- 1-2 tablespoon raw honey or maple syrup, to taste
- 2 teaspoons lemon juice
- about 1/4 inch fresh ginger root, peeled and minced
- water as needed
