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  • Prep-time: / Ready In:
  • Makes 8 ice pops

Subtly infused with rosemary, these pretty ice pops are bursting with whole fruit.

Vegan Fruit Pops Orange-Plum-Rosemary Ice Pops

Ingredients

  • 4 large oranges
  • ⅓ cup pure maple syrup
  • ⅓ cup lemon juice
  • 1 tablespoon arrowroot
  • 1 teaspoon finely snipped fresh rosemary
  • 1 cup coarsely chopped plums, peeled if desired

Instructions

  1. Remove 1 tsp. zest from one of the oranges. Peel and section all of the oranges, removing the bitter white pith. Place orange sections in a blender; cover and blend until smooth.
  2. In a medium saucepan combine pureed oranges, maple syrup, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes.
  3. In a small bowl whisk together arrowroot, rosemary, orange zest, and ½ cup water; stir into mixture in saucepan. Cook and stir 3 to 5 minutes or until thickened. Cool 10 minutes.
  4. Pour orange mixture into eight ice-pop molds. Add plums; stir with ice-pop sticks to distribute fruit. Insert sticks into molds. Freeze at least 6 hours or until firm.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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