This is another great smoothie recipe that is even better made into popsicles. What I love so much about them is that they are satisfyingly sweet enough to enjoy for dessert, but not overwhelming so like most popsicles from the store tend to be. I like to enjoy a small glass of the smoothie for breakfast or a snack and pour the remaining mixture into popsicle molds to save for later. Or double the recipe so you and your family can enjoy both.
Feel free to use fresh fruit as raspberries and peaches are both at their peak right now, but frozen works best. If prices are really great, I would recommend freezing your own fruit for later when the fruit is out of season and more costly. Simply spread the sliced fruit or berries onto a parchment lined baking sheet. Freeze until the fruit is frozen and then put into plastic bags or containers.
There is an abundance of organic frozen fruit available in stores today. I always have a variety of them in my freezer.
|Raspberry Peach Popsicles or Smoothie|
|Makes about 16 ounces or 10 standard size popsicles|
|For all of the ingredients, please use only those that are organic or pesticide free.|
|1/2 cup||frozen raspberries|
|1/2 cup||frozen peaches|
|2/3 cup||unsweetened almond or coconut milk|
|1-3 teaspoons||agave nectar, brown rice syrup, or honey|
|Put all of the ingredients in a blender. Blend until smooth. If the mixture seems too thick, add a little water or more almond milk. If the mixture seems too thin, add more frozen fruit or ice.|
|Serve smoothie immediately or pour the finished mixture into popsicle molds. Fit with sticks and freeze for about 4 hours. Run the outside of the popsicle molds under hot water to help release them from the molds. Put the finished popsicles on a parchment lined pan and freeze for about an hour. Wrap the popsicles in plastic wrap or small cellophane bags and keep in the freezer.|
|I used the Progressive International Freezer Pop Maker for this recipe.|