Here’s what you won’t need to make green juice popsicles:
- A juicer (but we knew this already)
- Popsicle molds
Here’s what you will need to make green juice popsicles:
- A blender
- Glasses, paper cups and/or ice cube trays (essentially anything you can fashion into a popsicle mold)
Blend all of the ingredients in number 1, pour them into number 2 and then let the freezer work its magic. Before you know it, you’ll be swapping straws for sticks as you snack on healthy, homemade green juice popsicles.
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- 1 cup water
- 2 1/2 cups kale
- 2 green apples, cored
- 1 cup diced pineapple
- 1/2 cup parsley leaves
- 1 medium cucumber, quartered
- 2 celery stalks, roughly chopped
- 2 Tablespoons lemon juice
- 2 Tablespoons agave nectar or honey (optional)
- Popsicle molds, glasses or ice cube trays; popsicle sticks
- Add all of the ingredients into the blender jug in the order in which they are listed. Blend the ingredients on the highest level setting, such as "liquefy," until the juice is well-blended. (It will be the consistency of a smoothie.)
- Divide the mixture between the popsicle molds, filling them ¾ full. (See Kelly's Notes.) Freeze the popsicles for 30 minutes to 1 hour, just until they are semi-firm. Insert the popsicle sticks and continue freezing the popsicles until they are frozen solid, at least 6 hours.
- When ready to serve, run warm water over the exterior of the molds and carefully pull on the sticks to release the popsicles from the molds.
- If you prefer popsicles sans the pulp, strain the mixture through a fine mesh sieve before pouring the resulting green juice into the popsicle molds. The leftover pulp can be used in many other dishes, including quickbreads and veggie-flavored cream cheese.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.