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How to turn your healthy juices into popsicles this spring


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Photo: Hanna Yamamoto
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No matter the season, I’m a summer girl at heart (maybe it’s because I’m from Texas), so when I heard that there would be a popsicle hour at the Well+Good Retreats, you’d better believe that I came early, stayed late—and of course asked for the recipe.

Unlike the artificially flavored ice pops that I grew up on in the ’90s, the ones I tried at the Avalon Palm Springs were made with actual fruit that had been fresh-squeezed using a Hurom Slow Juicer ($400). They basically tasted like a juice bar elixir on ice.

They basically tasted like a juice bar elixir on ice.

I did some asking around and it turns out that the same fruity recipe that was used to make mocktails by night also works for popsicles by day. That’s what we call a win/win in the wellness world. All you’ll need to spin them from delicious juice into a warm-weather treat is a popsicle mold. How cool is that?

Keep scrolling for 2 delicious juice/popsicle recipes to make at home.

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Hurom juicer
Photo: Hanna Yamamoto

Green Grapes, Spinach, Basil & Pineapple

Makes six pops

Ingredients
1 cup green grapes
1/4 cup spinach
2 Tbsp basil
1 cup pineapple

1. Remove skin and core of the pineapple. Slice into cubes.

2. Wash green grapes, basil, and spinach thoroughly.

3. Add ingredients to juicer, alternating order.

4. Enjoy or pour into popsicle mold to freeze for later.

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Grapefruit Triple

Makes six pops

Ingredients
1/3 grapefruit
1/2 orange
1 1/8 cups pineapple chunks
1/8 cup sliced carrots

1. Peel and slice grapefruit, orange, and carrot.

2. Remove skin and core of pineapple, and slice.

3. Add ingredients to juicer.

4. Enjoy or pour into popsicle mold to freeze for later.

Two more ways to give your wellness routine a refresh this spring: try these detoxifying yoga poses or adding this list of liver- and gut-cleansing foods to your kitchen. 

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