April 23, 2017

Strawberry-Mango-Mint Probiotic Popsicles

By Contributing Writer, Sarah Outlaw

Summer is my favorite season! I love bare feet, sunshine, the ocean, and fresh food.

There is nothing better than an ice cold popsicle on a hot, humid day! My children and I love making popsicles almost as much as eating them!

I am always looking for ways to get more probiotics in the way of fermented foods into my kids. We regularly drink water kefir and kombucha but sometimes it’s nice to get creative with it.

Making popsicles with either water kefir or kombucha as the base instead of juice cuts out sugar and adds the benefit of probiotics. Freezing does not kill of the majority of probiotic cultures.

For the Popsicles You’ll Need:

Mango – Either one fresh or one cup frozen is fine. Preferably organic.

Strawberries – Six to ten fresh, organic.

Mint – One sprig of fresh mint. If you don’t have mint, basil works beautifully too!

Water Kefir or Kombucha – Twelve ounces will make six standard-sized popsicles like the ones in the photo. You’ll have a little puree left over to drink or freeze in an ice cube tray for a nice treat!

Hull and slice the strawberries.

Puree the mango with the water kefir or kombucha and the mint.

Place the sliced strawberries into the popsicle molds and pour in the mango mixture.

 

Freeze for at least four hours and enjoy! My kids devoured these right after these photos were taken!

 

What is your favorite frozen summer treat?


Comments

  1. Michele Villano says:

    These are right up my alley! I have a question regarding the kefir water. I actually have been making coconut water kefir with water kefir grains. Is the kefir water that you are using just the sugar water that you keep the grains in? Well, maybe a fresher batch of water, but is that the idea?

  2. These look delicious 🙂

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