[Recipe] Pineapple-Lime popsicles (auto-immune approved)
Warmer weather IS coming!
The idea of making my own popsicles brings me back to childhood. It’s just fun!
I like the idea of homemade icy treats, because you can have a special treat without food dyes, high fructose corn syrup, or preservatives.
This recipe for Pineapple – Lime popsicles comes from the author of The Nutrient Dense Kitchen Cookbook, Micky Trescott, who specializes in auto-immune conditions.
If you haven’t tried making pops at home before, they are fun and addictive. The only thing you need is a mold and some food-grade popsicle sticks.⠀
- 3 cups ripe pineapple, roughly chopped⠀
- 1/4 cup lime juice⠀
- Pinch of sea salt⠀
You will also need:⠀
- High-powered blender⠀
- Popsicle molds⠀
- Food-grade popsicle sticks⠀
Instructions
- Combine the pineapple, lime juice, and sea salt in a blender, and blend on high for a minute to thoroughly mix.⠀
- Fill your popsicle molds with the mixture, making sure to leave a little space at the top of each one to give them some room to expand as they freeze.⠀
- I like to let them freeze for 20-30 minutes before putting the popsicle sticks in so that they don’t fall all of the way in as they set.⠀
- Give them 6 hours or so in the freezer.
Makes 8-10 popsicles.⠀
Note: The pulp always seems to separate from the pineapple and lime juice when I make these, but I still think they taste great and love keeping it. If you want, you can substitute 2½ cups of pineapple juice for the fresh pineapple, and they will be more uniform.⠀
