Is their such a thing as a healthy popsicle? If there is then surely these refreshing raspberry and lemon kombucha popsicles must qualify. Made with organic kombucha, they’re vegan, with probiotics and very little sugar.
Kombucha incase you missed the hype is a kind of fermented, slightly fizzy tea with probiotics and many alleged health benefits. It has a particular sour flavour that can be somewhat of an acquired taste, that you either seem to love or hate. My husband and Mum both love it which is why I put together these popsicles for them. And like my plum and cashew yogurt popsicles they are dairy free.
You could of course make your own kombucha for this recipe, but for ease I’ve used store brought here, this one’s available from Aldi.
The flavours of the this kombucha are quite mild, so I’ve pumped it up with a tany zing of raspberries and fresh lemon juice. You can use fresh or frozen raspberries, what ever is available.
To make the raspberry and lemon kombucha popsicles
Pour the kombucha into a jug. This will knock out some of the fizz and make it easier to combine with the other ingredients.
Blitz the raspberries in a small food processor. Strain or for a whole fruit version leave them as they are.
Juice the lemon and add both strained raspberries and lemon juice to the jug with the kombucha and stir very well.
Hot tip: Make sure there is space in your freezer for your popsicle moulds Before you fill them, or there will be tears!
Pour mix into popsicle moulds and add sticks. Transfer to freezer very carefully, they will spill easily. Freeze for 24 hours to ensure they are set properly.
Remove from moulds and enjoy your healthy, refreshing treat!
Have you made this recipe? I’d love to know how it when in the comments below 🙂
Raspberry and lemon kombucha popsicles
Equipment
- popsicle mould and sticks
- small food processor
Ingredients
- 11oz (330ml) bottle Organic raspberry and Lemon kombucha
- 4 oz (100gms) raspberries fresh or frozen
- 1 medium sized lemon, juiced
Instructions
- Pour kombucha into a large jug to help remove the fizz
- Blitz raspberries and strain
- Juice lemon and strain
- Add strained raspberries and lemon juice to kombucha and stir well
- Pour into popsicle moulds and insert sticks
- Freeze for 24 hours until set
- Remove from moulds and enjoy!
Sylvie
I would have never thought of using kombucha to make popsicles, but oh my – what a great idea!!
Sarah Brooks
Thanks Sylvie, my Mum and Husband certainly enjoyed them
Jaimie
Oh wow how refreshing do these look? And that colour…. yum!
Sarah Brooks
Thanks Jaimie, raspberries make for great flavour and colour, even frozen ones!
Gavin
The colour and vibrancy alone on these makes me want to eat 2 or 3. Then I read the flavour combo and I want THEM ALL!!!
Sarah Brooks
Thanks Gavin. They did not last long that’s for sure!