This week I got an email from Simple Green Smoothies suggesting green smoothies in popsicle form and I knew I needed to try it. For my first attempt at green smoothie popsicles I combined spinach, almond milk, orange juice, frozen mango, frozen pineapple and a banana.
Epicurious' popsicle guide was a great reminder for me as it had been a few months since I last made popsicles and I couldn't remember how long to freeze them before adding the sticks. Turns out it's 1 hour, then you wait another 4 hours to unmold them.
If you attempt to unmold before they're fully frozen, you'll wind up pulling the stick out. Speaking from personal experience, once you do that, it's difficult to get the stick frozen inside the popsicle to the point where you can pull the whole thing out.
After five straight days of rain, it's sunny again and it's a welcome change. I was reminded this week that the growing season has ended here in South Florida. Slow Food Miami held its end of season harvest dinner and my CSA has stopped deliveries until November.
The wet season reminds me of winter in Wisconsin. Weather conditions aren't good for growing and people tend to stay inside. Did you know that June is the least busy tourist month in Miami? I could do without the non-stop rain but I am loving how quickly I can get around town nowadays.
Mango-Pineapple Green Smoothie Popsicles
Prep Time: 10 minutes (+ 5 hour freeze)
Ingredients (8 popsicles)
- 1 1/2 cups spinach
- 1 cup almond milk
- 1/2 cup orange juice
- 1 cup frozen mango
- 1 cup frozen pineapple
- 1 banana
- In a blender, combine the spinach, almond milk and orange juice until smooth. Then add fruit and blend again until smooth. Pour smoothie mixture into popsicle molds, leaving about a 1/4" of room at the top, wiping excess mixture from the top of the molds.
- Freeze for 1 hour, then insert sticks and freeze for 4 more hours. Fill the sink with warm water to the height of the molds and briefly dip the molds until the pops loosen (about 10 seconds).
- Once they're unmolded, the popsicles are ready to be eaten but it's best to wait a bit. Store popsicles in plastic bags or an airtight container (use wax paper to layer) and freeze for at least 30 minutes. This second freezing helps the popsicles hold their shape, so they won't melt as quickly.
Note: I use Progressive Frozen Pop Maker popsicle molds.
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