Matcha, as you probably know, is made from the matcha leaf steamed, stemmed and ground into a fine powder, historically used in the Far East for ceremonial purposes, but today, it is also a powerful superfood. The list of nutritional benefits is long, including antioxidants, calm-enhancers, energy simulators, memory and concentration boosters, detoxifiers, and more. Put it in a smoothie, latte, raw desserts or…you see where I’m going, right? Yes, Popsicles!
Here I have teamed it with the lovely lemon, lemon thyme and sweet raspberries. Giving you a vegan, refined-sugar-free popsicle that is sweetly lemon-thyme scented, and loaded with antioxidants, and other nutrients that support the memory, burn calories, and detox the body, and boost the immune system. And did you know lemon thyme is an anti-fungal?
But you are eating a popsicle for fun, right. And with this herb-infused recipe, perhaps a touch of elegance? Let’s get started!
makes about 6-8 popsicles
- 2 cups plant yogurt + 4 tbsp
- 1 cup nut milk
- 1/4 cup fresh lemon thyme water (boil 1/4 cup loose lemon thyme in 1/2 cup water 2 minutes, strain, keep water)
- 1/4 cup juice from 2 lemons
- 2 tbsp maple syrup or coconut nectar>/li>
- 1 tsp Matcha (I use this brand)
- 1 cup frozen raspberries
And of course you need a popsicle mold, and if you don’t have one, I use this one.
2. Make the white layer: Combine 1 cup yogurt, 1 tbsp maple syrup, and 1/4 cup lemon thyme water, blend until creamy, and pour into popsicle mold, should fill about 1/4 of each pop mold. You can put the popsicle mold in the freeze now to begin freezing that bottom layer, but I didn’t find a need to freeze each layer; I think the trick is to make each layer thick enough with yogurt so they didn’t bleed into each other.
3. Make the matcha layer: 1 tsp matcha in 1 cup plant milk and add 1 tbsp maple syrup or nectar, and 1/2 cup yogurt or less – you want it to be a pretty green but still pourable. I didn’t even blend mine, just stirred it up in a measuring cup.
4. Make the pink layer: Blend the raspberries and lemon juice and 1/2 cup yogurt
5. Assemble popsicle layers: Pour the white layer, then the green, then the pink. Push in sticks, and freeze overnight (I don’t usually use that plastic mold lid that comes with the mold; I use foil instead because the lid sometimes freezes to the mold whereas the foil can be torn off without damaging the popsicles.)
6. Remove popsicles from the mold: Fill a large bowl with hot hot water, and dip the mold up to the underside of the top and hold submerged without letting the water spill over the top and touch the popsicles – otherwise MELT CITY.
Count to 10, then put mold on counter, grap a papertowel and yank at the popsicle stick straight up. If it won’t budge, put it back in the hot water for a few more seconds.
Test all popsicles each time however; pull any out that are willing to come. Put them on a flat plate and put in the freezer while you tug away at the rest of the stubborn pops.
Once they are all out, store in the freezer – we use a large plastic bin to store our homemade pops in. I hope you enjoy the first bite or lick – which ever kind of popsicle eater you are – that is when you first encounter the lemon thyme scent and it will be a subtle surprise, green, spicy almost more scent then taste. Not the typical popsicle experience, but a wonderful one, I promise! Enjoy!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.