Here in the Netherlands it has been full on summer this year. And I for sure have enjoyed my share of Popsicle’s during these warm and sunny months. How about you? So when our huge blackberry bush in our allotment garden started growing buckets full of blackberries – Low Histamine Blackberry Popsicle’s where the obvious answer as to what to do with of these black beautiful berries.
This recipe is easy and simple yet full on taste! And even though summer is slowly coming to an end right about now and you start to see everything pumpkin showing up – please do your self a favor and turn the last berries of the season into these summer on a stick Low Histamine Blackberry Popsicle’s and stick them in your freezer. That way summer will last just a bit longer.
So here is how you do it. Give your berries a quick rinse, and shake of any excess water. Stick the berries in a blender (or use a handheld blender and a tall measuring cup like i did). I prefer to make the popsicle’s without the blackberry seeds in them. So I strained the smooth blended blackberry liquid through a sieve. Then simply mix with some coconut milk (or coconut cream if you prefer it to be creamier) and a little honey.
I feel like the natural sweetness of the coconut milk balances the tartness of the berries quite well, so that you really don’t need to add a lot of honey (or liquid sweetener). Give it a taste before you pour the blackberry mix into your popsicle molds. Make sure to adjust the sweetness to your taste.
If you don’t already have popsicle molds, here is a link to the one I have from Amazon. Next year I also plan on getting the molds that forms those beautiful more oval shaped popsicle’s 🙂 They are just so pretty – especially when they are chocolate covered ;).
Once you have poured the mixture into your molds (this recipe makes approximately four Popsicle’s), stick them in the freezer overnight or a minimum of 5-6 hours. Once frozen you can decorate them in anyway you like or just leave them as they are – plain and simple. They are delicious no matter what.
I decorated mine with some Ruby Chocolate and some finely chopped pistachios. White chocolate would be perfect as well 😀 Yum Yum Yum……
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Creamy and deliciously fruity Low Histamine Blackberry Popsicle’s. Put a little piece of summer in your freezer 😉
Ingredients
- 1 1/2 cup fresh blackberries (or frozen)
- 1/2 cup coconut milk or coconut cream
- 1–2 tbsp honey (or liquid sweetener of choice)
- toppings of choice
Instructions
- Give your fresh berries a quick rinse, and shake of any excess water.
- Stick the berries in a blender (or use a handheld blender and a tall measuring cup like i did).
- Strain the smooth blended blackberry liquid through a sieve, to remove the seeds.
- Then simply mix with some coconut milk (or coconut cream if you prefer it to be creamier) and a little honey.
- Pour the blackberry coconut mixture into your Popsicle molds. And place the molds in the freezer overnight or for minimum 4-6 hours.
- Once frozen you can decorate them in anyway you like or just leave them as they are – plain and simple. They are delicious no matter what.
Notes
- If you use frozen berries, blend the berries together with the coconut milk and honey before passing it through a sieve to remove the seeds. that way the liquid is thinner and it will be easier.
Save this Low Histamine Blackberry Popsicle recipe for later. Pin it 🙂
