Beet and Sour Cream Ice Pop Recipe
Be prepared for a pair of beautifully stained magenta lips after eating this! This Russian-inspired ice pop recipe is also full of health benefits. It’s easiest to use fresh store-bought beet juice but you can make your own, of course. If you do, be sure to keep the skins on when you run them through the juicer, since that is where most of the nutrients are stored.
2 1/4 cups fresh beet juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons superfine sugar
generous 1 cup sour cream
Mix together the beet and lemon juices and sugar. Stir until the sugar has dissolved. Stir in the sour cream until well blended.
Pour the mixture into your ice pop molds, leaving 1/4.-inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.
Reprinted with permission from “Ice Pops” published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Cesar and Nadia Roden. Photography by Adam Slama
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