Monday, August 3, 2015
I first spied these healthy, refreshing and delicious little suckers on my lovely friends Instagram page back in January when it was summer back home in Oz but the middle of our freezing cold winter here in Chicago (where icy poles were the furthest thing from my mind) and I have been dying to try them since. Liz is an old friend of mine (I was actually her boss many many moons ago) and along with being an urban and environmental planner, she is also a part time blogger. Her blog I Spy Plum Pie is full of drool worthy vegetarian recipes (even you meat lovers will be salivating... hello Creamy Avocado and Spinach Pasta!), how-to guides, reviews of natural, organic and/or sustainable products and tips and tricks for sustainable living. Liz really does do a wonderful job of spreading a positive message to encourage others to reduce the negative impact (they might not even realise they are having) on the world around us.
So, with the Chicago summer finally arriving these last few weeks, it was the perfect time to try out these babies... and they were SO good! This recipe makes approximately 6 icy poles but you can scale it up or down if you want to make more or less. I reduced the amount of mint slightly as I wasn't sure if it would be too overpowering for my girls but I personally love the freshness it adds and Allegra and Anya loved it too! Yay for another recipe that ticks all the boxes... healthy, fresh, tasty, quick, super easy and one where you can involve your little ones! I have a feeling these will become a regular in our household and I think I might just have to try Liz'a Berry Mint Icy Poles next!
Watermelon Pineapple Icy poles
1/4 cup mint
Zest and juice of one lemon
Half a pineapple
Zest and juice of two limes
1/4 cup coconut water
- Remove the skin and rind and chop the watermelon into chunks.
- Finely chop the mint and combine with the watermelon, lemon zest and juice.
- Place in a blender (I used my Ninja) and blitz until smooth.
- Pour into the base of your icy pole moulds and freeze for an hour.
- Remove the skin from the pineapple and chop into chunks.
- Place the pineapple, lime zest, juice and coconut water in blender and blitz until smooth.
- Pour into icy pole moulds until full and insert stick. Freeze for 4-6 hours until set.