Summer is already heating up with record temperatures blanketing some parts of the planet. Cool off with these icy popsicles that are made with a nutritious twist. Fermented kombucha, kefir and yogurt can boost the probiotic potential in your diet while providing a break from the sweltering temperatures. Besides, homemade popsicles are incredibly easy and fun to make. While you can ferment your own, store-bought options are just as delicious.
All that’s needed are a few ingredients and a blender or smoothie maker. Whir until smooth. Then pour into inexpensive popsicle forms and freeze for about 4 hours. Voila!
Yogurt Creamsicles
- Mocha Creamsicle: Mix one cup of yogurt with 1 tbsp of cocoa powder, one tbsp of coffee, and two bananas.
- Orange Creamsicle: Combine one cup of pulpy orange juice and one cup of yogurt in a blender.
Kombucha Popsicles
- Blueberry Ginger Pops: Add one cup of blueberries to one cup of ginger kombucha.
- Tropical Pops: Use one-cup canned or fresh pineapple with ½-cup coconut water and ½-cup kombucha
- Watermelon Pops: Use one-cup watermelon and one- cup of kombucha
Kefir Popsicles
- Strawberry Pops: Mix one cup of strawberries with one cup of milk-based kefir drink.
- Mango Pops: Mix one cup of fresh mango with one cup of plain creamy kefir drink.
As you can see, the possibilities for these healthy treats are endless. Feel free to swap vegan, plant-based options (e.g. yogurts or kefirs made with soy, cashew, or coconut milk) for dairy-based ingredients. Kombucha is already non-dairy. In addition, take advantage of the fresh fruits when they are in season as they appear in the grocery stores and farmers’ stands. Summer brings a bounty of ripe berries, melons, and more at discount prices.
Pro tip: Add fresh mint (chopped) or small chunks of fresh fruit right before freezing for an impressive result. And after freezing, run under hot tap water for 30 seconds to loosen from form.
Good to know
Kombucha, a fermented tea beverage originating in Northeast China around 220 BC, is made by fermenting black or green tea and sugar with a symbiotic culture of bacteria and yeast (SCOBY). Its composition varies based on several factors and its high acetic acid content helps inhibit pathogenic bacteria.
Kefir is a fermented milk beverage known for its creamy texture, tangy taste, and slight effervescence. It is made by introducing “kefir grains” to milk. These grains are composed of symbiotic lactose-fermenting yeasts, non-lactose-fermenting yeasts, and lactic and acetic acid-producing bacteria, all encapsulated within a polysaccharide and protein matrix called kefiran.
Yogurt is made by fermenting milk with bacteria, primarily Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which produce lactic acid that gives yogurt its texture and tart flavor. While cow’s milk is most commonly used, milk from other animals like goats, sheep, and camels can also be used, resulting in different flavors and textures. Plant-based milk substitutes can also be used.
Image by Aline Ponce from Pixabay