When making popsicles, one generally punches up the sugar content or the result can be somewhat watery. Though plain maple syrup does not freeze, in combination with fruit juice, it creates a perfect, creamy pop and the infused maple syrups make for a very easy recipe. Trust us, Laura Sorkin is an expert on maple syrup, and she created these recipes!
The Guava-Hibiscus is tangy and refreshing while the Mango-Lime Leaf tastes like a day at the beach. The Blueberry-Melon can only be made in summertime when the fruit is at its peak – flown-in winter produce will taste like nothing much.
Each recipe makes two popsicles.
Ingredients - Guava-Hibiscus Pop
- 1 cup guava juice (Laura uses Goya brand)
- 4 tsp Runamok Maple Hibiscus-Infused Maple Syrup
- Several leaves of fresh mint
- Combine the juice, maple and mint in a bowl
- Muddle the mint by pressing down on it with the back of a spoon and let it sit for five minutes
- Strain out the mint and then pour the mixture into your pop mold. Freeze
Ingredients - Mango-Makrut Pop
- 1 cup mango juice (Laura uses Goya brand)
- 4 tsp Runamok Maple Makrut Lime-leaf Infused Maple Syrup
- 1 tsp lemon juice
- Combine all ingredients and freeze in a popsicle mold
Ingredients - Blueberry-Melon-Lime Pop
- 2/3 cup diced cantaloupe
- 2/3 cup fresh blueberries
- 2 Tbsp Runamok Maple Makrut Lime-leaf Infused Maple Syrup
- Combine all ingredients in a blender and puree until smooth
- Since fresh fruit varies in sweetness, taste to see if it needs additional maple syrup
- Pour in a pop mold and freeze
Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple