Bug Juice is boring all by itself. And traditional recipes are full of sugar and food coloring. Good thing our popsicle-version is vegan, easy and insanely yummy!
Popsicles are the “it” summer treat right now! And understandably so – it’s hot as heck outside, they’re easy to make, and (depending on your ingredients) they can be super-healthy.
I was talking to my nephews recently and they were raving about all the fun they’ve been having at summer camp. When I asked them if they’d had Bug Juice yet, they looked at me like I had three eyeballs! I thought Bug Juice was a “must” at every camp?
Most Bug Juice recipes are full of sugary, powdered drink mixes – so I certainly wasn’t going that route when concocting my own recipe. And most Bug Juices are green, so that was my starting point. Once I figured that out, the popsicle-part was a no brainer!
- 1 cup diced cucumber (peeled and seeded)
- 1 cup diced Honeydew melon
- 1 cup pineapple juice
- 6-8 big mint leaves
- Popsicle molds (BPA-free)
- Add cucumber, melon and mint leaves to a blender.
- Blend until smooth.
- Push mixture through a strainer. It should yield one cup of cucumber-melon juice.
- Combine one cup of pineapple juice with your cucumber-melon juice. This should give you 2 cups of bug juice.
- Pour into popsicle molds. Or you could just use cups with popsicle sticks.
- Freeze for 4-6 hours.
- To loosen, dunk your molds in warm water.
Special Note: If don’t think your kids will love the cucumber taste, just eliminate the cucumber and double the amount of melon. For adults, add a little bit of mashed ginger to the blender. It’s FABULOUS!
What makes this easy popsicle recipe so fabulous?
- It’s vegan.
- It’s dairy-free.
- It’s refined sugar-free.
- These pops are green, but we didn’t use any synthetic food dyes.
- They’re perfect for on-the-go kids who like to eat on the way to play dates.
- They’re good for anytime of the day. I ate one for breakfast this morning – no joke!