Triple-Berry Popsicles

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Triple-Berry Popsicles
20 min.
20
36kcal

Suggestions


Looking for a refreshing treat that’s not only delicious but also caters to various dietary needs? Look no further than these delightful Triple-Berry Popsicles! Bursting with the vibrant flavors of fresh blueberries, raspberries, and strawberries, these pops are a perfect way to cool down on a hot day while indulging your sweet tooth.

What makes this recipe even more enticing is its versatility. These popsicles are vegetarian, vegan, gluten-free, dairy-free, and low FODMAP, making them an excellent choice for everyone, whether you’re hosting a summer gathering or simply enjoying a quiet afternoon by yourself. Each popsicle is a mere 36 calories, allowing you to enjoy a guilt-free snack without compromising on taste.

With just a handful of natural ingredients and minimal preparation, you’ll have a batch of gorgeous, colorful popsicles ready to impress friends and family. The process is as simple as combining your favorite berries in a blender, blending them to a smooth consistency, adding a touch of sweetness with homemade simple syrup, and pouring the mixture into molds to freeze. It’s an easy and enjoyable way to celebrate the best fruits of the season!

So, grab your blender, gather those luscious berries, and get ready to make batches of these delightful Triple-Berry Popsicles. They’re sure to become your go-to summer treat!

Ingredients

  • cup blueberries 
  • 0.3 cup juice of lemon fresh
  • cup raspberries 
  • cup strawberries hulled sliced
  • 0.7 cup sugar (see Notes)

Equipment

  • sauce pan
  • blender
  • popsicle molds
  • popsicle sticks

Directions

  1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
  2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and pure until smooth, about 30 seconds.
  3. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
  4. Transfer pure to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

Nutrition Facts

Calories36kcal
Protein1.93%
Fat2.66%
Carbs95.41%

Properties

Glycemic Index
8.8
Glycemic Load
5.26
Inflammation Score
-1
Nutrition Score
1.1882608889238%

Flavonoids

Cyanidin
3.49mg
Petunidin
2.36mg
Delphinidin
2.72mg
Malvidin
5.01mg
Pelargonidin
1.85mg
Peonidin
1.51mg
Catechin
0.69mg
Epigallocatechin
0.13mg
Epicatechin
0.29mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.15mg
Hesperetin
0.44mg
Naringenin
0.06mg
Luteolin
0.01mg
Kaempferol
0.16mg
Myricetin
0.1mg
Quercetin
0.72mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:35.98kcal
1.8%
Fat:0.11g
0.17%
Saturated Fat:0.01g
0.03%
Carbohydrates:9.19g
3.06%
Net Carbohydrates:8.47g
3.08%
Sugar:8.08g
8.98%
Cholesterol:0mg
0%
Sodium:0.3mg
0.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.19g
0.37%
Vitamin C:7.7mg
9.34%
Manganese:0.09mg
4.67%
Fiber:0.72g
2.88%
Vitamin K:2.05µg
1.96%
Folate:4.04µg
1.01%
Source:My Recipes