91% would make again
Pineapple Rosemary Ice Pops
These fresh fruit and herb ice pops are a refreshing treat to make on a hot summer day.
Tasty Team
6 hr 15 min
6 hr 15 min
Ingredients
for 6 ice pops
- ¾ cup sugar (150 g)
- 2 large sprigs fresh rosemary
- ½ cup water (120 g)
- 20 oz frozen pineapple (565 g)
- 1 tablespoon lemon juice
Nutrition Info
- Calories 163
- Fat 0g
- Carbs 57g
- Fiber 1g
- Sugar 26g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
- Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
- Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
- Enjoy!
Ingredients
for 6 ice pops
- ¾ cup sugar (150 g)
- 2 large sprigs fresh rosemary
- ½ cup water (120 g)
- 20 oz frozen pineapple (565 g)
- 1 tablespoon lemon juice
Nutrition Info
- Calories 163
- Fat 0g
- Carbs 57g
- Fiber 1g
- Sugar 26g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
- Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
- Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
- Enjoy!
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