It’s always popsicle season. Make them however you want: dairy or no dairy, fruity, chocolaty, sweet, not-so-sweet, purple, red, green, orange. Just make them.
I wish I’d realize earlier in my life how easy it is to make popsicles. It sounds obvious, right? Liquid, or liquidy ingredients, meet freezer. Voila, popsicles. I was an experimenter as a kid, and although my food experiments mainly consisted of things like rolling white bread into balls and dipping them in ketchup, or consuming half a package of instant pudding with clumps of pudding mix intentionally left floating in the milk, I like to think healthier homemade popsicles is something I would have been able to get behind. Especially these pineapple popsicles.
After all, these taste nice and sweet despite having only a tablespoon of maple syrup in the whole batch of 10 popsicles. If you were wanted to, you could even leave that out. These really couldn’t be any easier to make if you have some fresh pineapple, fresh basil and mint, and a blender. It doesn’t even have to be a fancy-high speed blender.
If you wanted to make these pineapple popsicles kid friendly, I might recommend just blending them totally smooth so the flecks of herbs are invisible. I like to leave them bigger, though, blending the pineapple smooth and then adding the herbs and blending a little more. I think they look more sophisticated that way, don’t you think? At least for something that’s going to be dripping down your chin and arm, anyway.
Sweet, simple, and fruity popsicles with no refined sugar.
- 4 cups fresh pineapple, cubed
- 1/2 cup fresh basil and mint leaves, loosely packed
- 1 tablespoon maple syrup
- 1 pinch sea salt
Blend pineapple, maple syrup, and sea salt in a blender until mostly smooth.
Add herbs and blend again until the herbs are speckling the pineapple puree. If you'd like the herbs to be invisible, continue blending until they disappear.
Pour puree into popsicle molds and place in the freezer. If your mold doesn't come with handles and you're using wooden sticks, soak the sticks in water and insert them 1 hour into the freezing process so they'll stand straight.
Freeze 4 hours or until completely solid.