I can hardly believe that it’s the last week of school for my kiddos. Arizona schools get out for summer so stinkin’ early. I guess it has to do with the heat, but heck, it’s still May! Of course no treat screams summer more than ice pops. It’s time to get creative, sneak in those veggies and introduce some new, yet subtle flavors into those little mouths. There’s no better way to kick off the summer, but with some ice pops! That picture is way too serious. I mean we’re making ice pops here… Thats more like it. Those gorgeous carrots and rosemary came from my Chow Locally box. Aren’t those colors splendid? You’ll need a juicer to make these ice pops. Or maybe not. Could you use a blender? I don’t know. I’ve never put carrots in a blender. You’ll also need popsicle molds. I use the Norpro Ice Pop Maker, but there are a gazillion different types of molds. Some are super cool, check some out here. Don’t forget popsicle sticks!
- 4 oranges (I used the Cara Cara variety)
- 8 carrots
- 1 to 2 sprigs fresh rosemary
- ¼ cup simple syrup (see instructions below) or sweetener of choice to taste
- Juice the carrots with the rosemary leaves. Be sure to start with a small amount of rosemary and then add more if for more rosemary flavor if need. Pour into a separate container. Juice the oranges.
- Mix the two juices together, a little at a time, until you get the perfect balance between carrot and orange.
- Add simple syrup until you reach desired sweetness. I use less than ¼ cup.
- Pour into the mold leaving ⅓ of space at the top.
- Freeze 6-8 hours or overnight.
- ***For the simple syrup, put 1 cup of water and 1 cup of sugar in a pot. Heat until sugar dissolves, stirring constantly. Store in a mason jar in the fridge.***
The juices may separate a bit while it’s freezing. But that just makes it prettier!