These fresh fruit and herb ice pops are a refreshing treat to make on a hot summer day.
Cook Time
15 minutes
Total Time
6 hr 15 min
Yield
6 ice pops
Ingredients
¾ cup sugar (150 g)
2 large sprigs fresh rosemary
½ cup water (120 g)
20 oz frozen pineapple (565 g)
1 tablespoon lemon juice
Nutrition Info
Calories 163
Fat 0g
Carbs 57g
Fiber 1g
Sugar 26g
Protein 0g
How to Make It
1. Step
Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
2. Step
Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
3. Step
Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
