[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

  1. Combine the pineapple, lime juice, and sea salt in a blender, and blend on high for a minute to thoroughly mix.⁣⠀
  2. 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.⁣⠀
  3. 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.⁣⠀
  4. 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.⁣⠀