Raspberry lemon kombucha popsicles

These refreshing raspberry and lemon kombucha popsicles are bursting with summer berries and probiotics and are vegan to boot.

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 🙂

Print Recipe

5 from 2 votes

Raspberry and lemon kombucha popsicles

A refreshing vegan kombucha popsicle with summer raspberries and probiotics

Prep Time15 mins

Course: Dessert, Snack

Cuisine: Australian

Keyword: easy apple popsicle, icy block, icy pole, kombucha, popsicle, raspberry

Servings: 4 popsicles 4oz (100ml) each

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!