With this heat we are experiencing in Southern California, as far as my kids are concerned, there is no end in sight for popsicle season. I think it’s at least another 4-6 weeks. So here you go, another popsicle recipe. This one is super refreshing with the fresh mint leaves. I also used one cup of brewed peppermint tea which added an extra depth of mint flavor. My kids went berserk for these. As did I. I used Thomcord grapes I found at the Ojai farmer’s market, rich in their purple color, the seedless, juicier and more intensely flavored cousin of the Concord grape. I love the color these popsicles turned out. Use Concord or really any other grape for this recipe. Low on the glycemic index, purple grapes are a rich source of vitamin K and vitamin C and are an anti-inflammatory food. Did you know purple grapes contain Reserveratrol, a group of compounds found to lengthen life spans in certain animals?

These popsicles are super easy to make and contain only 5 ingredients.

Makes 10 popsicles / Preparation time 12 minutes / Freezer time 6 hours to overnight 

Gather

3 cups / about one medium bunch Thomcord grapes, removed from the stems and thoroughly washed

1 cup brewed peppermint tea from a tea bag or from fresh mint leaves, cooled

3 tablespoons/ 49.8 g maple syrup (you could less or none at all)

6 fresh mint leaves, roughly chopped

1/2 lime, juiced

Make

Place all 5 ingredients into a blender and blend for 2 minutes. Strain the grape mixture through a large fine mesh sieve into a large bowl. Transfer the mixture back to the blender and then into individual popsicles molds. Place the molds into the freezer. Freeze. And then enjoy.

Recipe developed by Anna Getty of Amalgam Kitchen.

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