Healthy Homemade Slush Puppies

Healthy Homemade Slush Puppies

The first summer that Jason and I dated, we subsisted mainly on frozen treats and the occasional peanut butter waffle. It was awesome.

Let me tell you about those frozen treats. We ate Popsicles of all flavors, Slush Puppies by the dozen, boxes and boxes of Minute Maid frozen lemonade. We both liked the raspberry lemonade ones better, but if there was only raspberry lemonade pop left, we’d save it for the other person. How womantic.

raspberries

Here’s the thing about eating all those frozen treats, though. There’s the sugar bit, and the no real nutritional value bit, and the “you-are-adults-did-you-really-eat-all-those-Popsicles-in-one-sitting” bit.

And then there’s the weirdest bit of all. The bit where you realize just how much food dye is in those things, because it manifests itself….uh….the next day.

I’m not opposed to using food coloring, but dang, there is a LOT of food coloring in off-the-shelf Slush Puppies.

Healthy Homemade Slush Puppies

These bright happy puppies have zero artifice. There’s nothing but bright happy produce in here.

There are two kinds here. Apple-cherry, and raspberry-lemonade, of course! The apple-cherry is the sweeter of the two, and the raspberry-lemonade is tart and puckering and fresh.

I know you can buy slush puppy bags on various places around the interwebs, but I couldn’t be bothered. I made my own by cutting regular snack bags and then sealing them with heat (alternately using a skillet and a lighter). But if that doesn’t sound like your uh…bag….you can get any variety of bags here.

Healthy Homemade Slush Puppies

Healthy Homemade Slush Puppies

Prep Time: 30 minutes

Yield: 14 pops

Ingredients

  • 2 cored apples
  • 2 1/2 cups frozen cherries
  • 2.5 cups frozen raspberries
  • 2 cups grapes
  • 1/4 cup freshly squeezed lemon juice

Instructions

  1. Defrost the frozen fruit (yeah....you'e just gonna freeze it again)
  2. Place the apples and cherries in a blender and combine until smooth.
  3. Place a cheesecloth or flour sack cloth over a large bowl and pour the cherry mix over that. Squeeze out all the juice. You should end up with bout 2 1/4 cups of juice. Discard the juicing solids, or use them in baking, if you wish.
  4. Repeat steps 2 and 3 with the cherries, grapes, and lemon juice.
  5. Pour the juice into your bags. My bags were about 5.5 x 2 inches. I was able to fit about 1/4 cup of juice into each bag. Make sure to leave about 1.5 inches at the top, because you will need to seal the bag as well allow room for the ice to expand. Otherwise, the bags will burst once they freeze. (1/2 inch to seal, and 1 inch of room).
  6. Freeze for 8-12 hours, until solid. Makes 7 of each flavor.
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