DessertsVegetarianGluten-FreeNut-Free

Infused Fruit Popsicles

The no-heat summer edible. A popsicle mould is a dosing tool in disguise: six identical cavities, one evenly blended mix, six identical doses. The infused honey goes into the blender with the fruit and never sees a stove, so every milligram you measured is in the freezer.

By Canabee Kitchen

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Fruit popsicles with pineapple and watermelon pieces

Photo by Jarritos Mexican Soda on Unsplash

Total time4 hr 10 min
Servings6
DifficultyEasy
PotencyLow

Ingredients

Makes 6 servings, about 18 mg THC in the whole batch

6 servings

Instructions

  1. 1

    Blend

    Blend the fruit, yogurt, infused honey, plain honey and lime juice until completely smooth. Keep the blender running a full minute so the infused honey is evenly through the mix.

    3 min
  2. 2

    Fill evenly

    Pour into a six-cavity popsicle mould, filling each to the same line. Tap the mould on the counter to release air bubbles, then add the sticks.

  3. 3

    Freeze

    Freeze until solid, at least four hours. Run the mould under warm water for a few seconds to release.

    4 hr
  4. 4

    Label and serve

    Write the milligrams per pop on the freezer bag they live in. One pop is one serving; wait two hours before a second.

Tips from the kitchen

  • Fill every cavity to the same line. The mould does the dosing, but only if the pops are the same size.
  • Swap the infused honey for a teaspoon of infused coconut oil if that is what you have; blend a little longer so it does not clump in cold yogurt.
  • Keep infused pops in a separate, clearly labelled bag from the family batch.
More desserts

The technique and the math behind this recipe.

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