I love the seasons. My heart finds joy in knowing that if it’s melty-hot, soon cooler breezes will follow. I’m also finding that when I pay attention, my body naturally craves foods that are in-season wherever we are. Alternatively, sometimes I crave foods that are “out of season,” and often it’s a sign that my body needs certain nutrients those foods contain. That’s when I love the flexibility of frozen foods to create sweet treats with real fruit and vegetables whatever time of year it is. As the days begin to grow cooler, I’m holding on to the summer treats, and these blueberry basil popsicles have intriguing flavor, lots of vitamin C, and are a great afternoon snack for family and friends – popsicles are low-effort! (They might make a killer breakfast option, too – just saying…)
- 1 cup fresh (or frozen) blueberries
- 1/4 cup almond milk
- 1 tablespoon fresh basil leaves
- 1 tablespoon raw honey
- Combine ingredients in a blender, processing just till combined.
- Pour into popsicle molds (makes four).
- Freeze overnight, and enjoy.
- *If needed, lightly run warm water over mold for a few seconds to loosen pops.
I love that this blueberry basil popsicle recipe is super easy to make and feels like dessert, but is budget-friendly and packed with nutrients. If you’re not a super-sweet-tooth, you can omit the raw honey or replace with stevia.
Do you have a favorite recipe for transitioning seasons? I’d love to hear in the comments below. And if you like this recipe, please share!
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