Freshly Squeezed Citrus Punch Popsicles

Name: Freshly Squeezed Citrus Punch Popsicles
Prep time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 Popsicles (4-inch tall x 1/2-inch diameter)
Ingredients: 3/4 cup grapefruit juice, freshly squeezed (2-3 large ruby red grapefruits); 3/4 cup orange juice, freshly squeezed (3-4 large navel oranges); 1/4 cup lime juice, freshly squeezed (3-4 large); 1/4 cup maple syrup (or honey)

Submitted by MarthaStewartWanabe

"My little ones love these popsicles for their tangy, citrus-packed flavor. Don't tell the kiddos, but I love them because they're healthy and include no artificial ingredients. I prefer using freshly squeezed juice as opposed to ready-made bottled juice for the simple fact that I can control the amount of sugar that goes into these icy treats. If fresh fruit is unavailable, feel free to use ready-made juice; but be aware that you might not need as much maple syrup or honey as sweetener. I like using maple syrup because it adds a different twist of flavor. If maple syrup is unavailable (or you simply don't prefer it), honey would be a nice substitute. (Note: "Preparation Time" includes time for juicing the fruits as well as for the popsicles to freeze solid.)"

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Ready In:: 3hrs 30mins
Ingredients:: 4
Yields:: 6 Popsicles (4-inch tall x 1/2-inch diameter)

ingredients

³⁄₄ cup grapefruit juice, freshly squeezed (2-3 large ruby red grapefruits)
³⁄₄ cup orange juice, freshly squeezed (3-4 large navel oranges)
¹⁄₄ cup lime juice, freshly squeezed (3-4 large)
¹⁄₄ cup maple syrup (or honey)

directions

Using your preferred method/tool for juicing, juice each fruit, measuring each to ensure accuracy.
Using a wire mesh sieve fitted inside a medium-sized mixing bowl, strain each juice to separate any pulp or seeds. Discard solids. Whisk maple syrup into the mixture.
Carefully pour mixture into popsicle mold and freeze for 3-5 hours or until frozen solid.
To release popsicles, carefully run warm water only over the bottom of the mold. Gently twist and pull the popsicles out of the mold.

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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