Taste the rainbow with this kaleidoscope of delicious and healthy icy poles (or popsicles, whatever you call them!). We’ve covered the whole spectrum: Red, Orange, Yellow, Green, Blue, Indigo and Violet. Get the kids to help out. The hardest part will be waiting for these delicious treats to freeze!
Red: Raspberry Mint Icy Poles
What you’ll need:
- 1 cup raspberries (fresh or frozen)
- 6 large strawberries
- 1/2 cup water
- 1 tbsp maple syrup
- 1 tbsp fresh mint
Freeze ’em up!
- Add raspberries, strawberries, water, mint and maple syrup to blend, mix until combined
- Pour into moulds
- Freeze for several hours or overnight
(Find the original recipe here)
Orange: Mango Chia Icy Poles
What you’ll need:
- 3 cups chopped mango, (you’ll need about 2 big mangoes)
- 300ml coconut water
- 1.5 tbsp chia seeds
Freeze ’em up!
- Blend mango and coconut water together
- Stir in chia seeds
- Pour into moulds
- Freeze for several hours or overnight
Yellow: Lemony Herby Icy Poles
What you’ll need:
- Chosen herbs (5 sprigs rosemary, handful basil, 3 small bunches thyme)
- 3 cups water
- 1/2 cup sugar
- 1/2 cup lemon juice (you’ll need about 4 large lemons)
Freeze ’em up!
- Boil herbs in a saucepan then simmer for 20 minutes and discard the leaves
- Stir in the sugar and lemon juice, keep stirring until sugar dissolves
- Add enough water to make 2 and 3/4 cups of mixture
- Fill moulds
- Freeze overnight or for at least 8 hours
Green: Green Smoothie Icy Poles
What you’ll need:
- 2 cups packed kale leaves
- 1 cup green grapes
- 1 cup brewed green tea, cooled to room temperature
- 1 banana, peeled
- 1-2 tablespoons honey
- About 1 3/4 cups Greek yogurt, divided
Freeze ’em up!
- Add the kale, grapes, green tea, banana, honey and 1 cup of the Greek yogurt to your blender. Blend on high until smooth.
- Fill your popsicle molds with the kale smoothie mixture until they are about 3/4 full. Then spoon about 1 tablespoon of the remaining Greek yogurt into the tops of each of the molds. Use a skewer to help push the dollop of Greek yogurt down into the popsicle mold and lightly swirl it around.
- Transfer the molds to your freezer for about 45-60 minutes, or until the popsicles are partially set. Insert wooden sticks or dowels, then continue to freeze the popsicles until they are completely solid, about 4-5 hours more.
- Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.
(Find the original recipe here)
Blue: Blueberry Oatmeal Icy Poles
What you’ll need:
- 1/2 cup frozen blueberries
- 1/4 cup rolled oats
- 1/2 cup yogurt (your choice), almond milk or coconut cream
- 2 teaspoons honey
Freeze ’em up!
- Blend until smooth
- Pour into popsicle molds
- Freeze until firm, about 6 hours
Indigo: Pineapple Blueberry Icy Poles
What you’ll need:
- 4 cups fresh pineapple
- 1 cup fresh blueberries, plus ½ cup
- 1/2 cup water
- ¼ cup fresh lime juice
- 1 tsp salt
Freeze ’em up!
- Place pineapple, blueberries, lime juice and salt in blender or food processor with just a splash of the water.
- Blend until smooth and strain.
- Pour fresh juice into your paleta mold, add blueberries and freeze for about 1 hour.
- Insert Popsicle sticks and freeze until solid, about 3 hours.
(Find the original recipe here)
Violet: Blackberry & Blood Orange Icy Poles
What you’ll need:
- 12oz Blood Orange Soda
- 6oz blackberries (fresh or frozen)
- ¼ cup sugar
- 1 cup water
- 6 large strawberries
Freeze ’em up!
- Add 1/2 of the blood orange soda to a pot with berries, sugar, and water
- Bring to a boil, then let simmer for 10 minutes (allow to cool)
- Add remaining soda and blend
- Fill moulds and freeze at least 3 hours
Feature image: Vegetarian Ventures