Ingredients
Equipment
Method
- Combine pomegranate juice, half of the diced pineapple, and the sugar in a blender. Blend until smooth.
- Add the remaining diced pineapple and pulse 2-3 times to break up but still keep pieces of pineapple in the mix.
- Pour into popsicle molds and freeze for at least 4 hours, but best overnight.
- Run popsicle molds under hot water to loosen the popsicles. Remove from mold and sprinkle with Tajín. Serve immediately or place on a parchment-lined baking sheet and return to the freezer until ready to serve.
Nutrition
Video
Notes
- Equipment: You will need a popsicle mold with 10-12 cavities, popsicle sticks, and a blender or food processor. If you don't have a popsicle mold you can use small paper cups instead.
- Serving: To unmold the popsicles, run the mold under hot water until they loosen and pull out easily. This will make them a little melted on the end. I like to lay them on a parchment-lined baking sheet and let them freeze again before serving.
- Pineapple: Choose a pineapple that is mostly yellow (not green) with a strong fragrance that feels heavy for its size.
- Tajín: Find this chile lime seasoning with the other Latin foods at your local grocery store. It is also sometimes found in the produce aisle. It is not that spicy, about a 4 on a scale of 1-10 with 10 being super spicy.