Say hello to my new favorite way to eat my greens.
NOT. EVEN. SORRY.
I mean, there aren’t even that many green-y greens in here (just basil!), but I’m still feeling pretty good about slurping one down for breakfast.
Basil is a nutrition POWERHOUSE, you guys. It totally counts.
Mix it with honeydew and a smidge of frozen lemonade concentrate in a blender bowl then freeze.
And here we are.
I’ve always felt a little bit weird about sharing popsicle recipes because, honestly, if you can throw it into a blender and smoothie it, then you can probably popsicle it.
Heck, my mom used to just freeze orange juice in dixie cups and we thought they were the BEST POPSICLES EVER. Talk about keeping it simple.
BUT if you want to have a really good popsicle texture (think: NOT ROCK HARD ICE) then you do have to have a little bit of method to your frozen madness. This is usually achieved by mixing a simple syrup into your popsicle base because the high density of sugar makes sure the water can’t just freeze into ice. Here it’s even SIMPLER because the frozen lemonade concentrate is so sugary it can serve as the simple syrup without you even having to turn on your stove!
Plus the lemony tartness in here adds a highly necessary extra flavor dimension to the super sweet honeydew.
It just makes sense.
Especially for breakfast. You know you want to.
- 4 cups honeydew cubes
- ¼ cup packed basil
- ½ cup frozen lemonade concentrate
- Combine the honeydew, basil, and lemonade concentrate in the bowl of a blender. Puree until smooth.
- Pour into popsicle molds and freeze for at least six hours or until frozen.