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!
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!
Strawberry-Mango-Mint Probiotic Popsicles
*Use organic whenever possible.
- 1 cup frozen (or one fresh) mango
- 6 – 10 fresh strawberries
- 12 oz water kefir or kombucha
- 1 sprig fresh mint or basil
- Cut mango into cubes and hull and slice strawberries.
- Puree mango, mint, and kombucha or water kefir in a blender.
- Place sliced strawberries in popsicle molds and pour in puree.
- Freeze for at least 4 hours before serving.