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

Photo by Jarritos Mexican Soda on Unsplash
Ingredients
Makes 6 servings, about 18 mg THC in the whole batch
Instructions
- 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
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
Freeze
Freeze until solid, at least four hours. Run the mould under warm water for a few seconds to release.
4 hr - 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.
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Read next
The technique and the math behind this recipe.
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