And so here we have blue popsicles. Refreshing, lemony, and BLUE! No photoshop trick of course, as anyone in the healthy food world can guess, these pops are blue with health, Spirulina health! Spirulina, a blue-green algae, is a powerhouse of nutrients, is incredibly high in protein, antioxidants, anti-inflammatories, B-vitamins (though not B-12), iron and other nutrients, and is considered one of the most potent nutrient sources available.. And it is the color of the ocean!
It’s making a popular showing lately, as more and more people are trending toward blue food. Sometimes, however, the bitter taste (some call it pond scum) is a deterrent, so I masked it here with creamy, naturally sweet nut milk, also naturally sweet coconut water, and maple syrup, and finally a twist of lime to boost all the natural sweet tones that nut milk, coconut water and syrup bring. Good bye bitter, hello blue nutritious fun! Oh, and extra citrus immune-boosting zingy comes from lemon juice and Baobab!
makes 8-10 pops
- 1 cup frozen nut milk cubes
- 1 cup coconut water
- 1/2 cup water (optional, depending on how much water your nut milk cubes contribute)
- 2 tbsps lemon juice
- 2 tsps lime juice
- 1/8 cup maple syrup (more or less to taste)
- 2-3 tbsp Spirulina powder (I use this brand) TIP: You can use more spirulina for a deeper color but be sure to taste-test and offset bitter taste with increased maple syrup
- 2 tbsp Baobab Powder – (I use this brand)
I used this popsicle mold
Taste test to be sure the pops are not too bitter, yet not to sweet. Variables are the amount of water and sweetness in your nut milk cubes and coconut water. And the bitterness level of your brand of spirulina. So I taste-test while the liquid is in the blender – adding water if it is too sludgy (you really want it liquidy so the popsicles freeze into icy pops); adding maple syrup or even more lime juice (which actually sweetens) to offset any bitter flavor. Once adjusted, pour into molds, pop sticks in after 1/2 hour, and freeze overnight.
To remove from molds without melting pops is always a bit of a challenge, especially with icy pops like these. I fill a stew pot with hot water from the tap, and stand the mold in it, taking care to not let water touch the popsicles. Every 10 seconds or so, I remove the whole mold, and tug at a single Popsicle. Usually 1-3 are loose enough to come out. I then put the mold back in the water another 10 seconds or so, remove it, try to tug out a few more, and keep doing this until I have all the pops out.
As I remove them, I put them on a layer of parchment paper and pop back in the freezer to enjoy as needed!