Oranges are my go to fruit anytime I need an immunity boost. On top of being packed with vitamin C, it's dense with phytonutrients and antioxidants, making it great for your skin. With summer here, I tend to gravitate towards lighter and healthier desserts and popsicles are one of my favorite ways to stay cool and hydrated.
It's usually wise to make a bigger batch of popsicles since they last for awhile in the freezer. And great make-ahead snacks anytime you need a break. Feel free to reduce the amount of ginger syrup and replace with distilled water for a lighter flavor.
You can grate some fresh ginger and orange zest into the mixture if you want even more bite or omit completely if you're not a fan. These would also be great during brunch served in cups alongside some bubbly champagne.
For the popsicle molds, these are the ones I use at home, but you can easily use 2 oz dixie cups as well. You can buy popsicle sticks just about anywhere or order them online.
ORANGE GINGER POPSICLES
(About 10 (3-ounce) freezer pops)
- 1 1/2 cups orange juice or 15 oranges, juiced and strained
- 1 cup distilled water
- 1/2 cup ginger syrup
- zest from one orange (optional)
In a large pitcher or bowl, mix orange juice with water and ginger syrup (and zest) and pour mixture into popsicle molds or small dixie cups. If there's still a little space left just add a little water to fill it the rest of the way.
Freeze until beginning to set, about 1 hour. Insert popsicle sticks and freeze until completely firm. It's best to be patient and freeze overnight.
Dip the molds briefly in hot water to make un-molding easier and wrap them in resealable plastic bags. Popsicles can be stored in the freezer for up to 3 months.