It is spring!   Although the weather here in Texas more closely resembles summer.

It is time to refresh ourselves.  What better than a homemade iced fruit treat…

But with so many delicious fruit choices, which one to chose?

In Brazil, there is a combination of flavors that is spectacular: pineapple with mint.

It can be found in teas, juices, cocktails, and cold desserts…

I so love the sweetness and tartness of the pineapple combined with the freshness of the mint that I finally decided to make pineapple-mint popsicles to enjoy on the weekend.

This delicious treat is easy and quick to make, is naturally both gluten- and dairy-free, and can be enjoyed by vegetarians.

What a treat, hmm?!

The only concern that I have right now it is where exactly in the freezer I can hide at least a few from my children and husband.  Any suggestions?

Have a great weekend!

Pineapple-Mint Popsicles

Yield: 8 popsicles

Segment: Brazilian Cuisine

Ingredients:

3 cups fresh pineapple, cubed

2 cups water

1-1/2 cups powdered sugar ( for a lighter version, use powdered sugar substitute instead)

1 tablespoon fresh lemon juice

A dash of salt

1/4 cup fresh mint leaves

Directions:

Purée the first 5 ingredients in a blender. Strain puréed mixture through a fine sieve, discarding solids. Clean the blender. Return mixture to the blender and blend with the fresh mint leaves.

Pour into eight 4 fl. ounce (about 120 ml) ice-pop molds or into ice cube trays (a funnel can be used to help pour the juice into the molds, avoiding spillage).  Cover with clear plastic wrap.

Transfer molds to the freezer for about 1 hour.  Insert a popsicle stick into each mold and freeze until popsicles are solid, about 3 hours more. To release ice pops from the molds, run the bottom of the molds briefly under warm water. Enjoy!

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Receita em Português:

Picolé de Abacaxi com Hortelã

Rendimento: 8 picolés

Ingredientes:

3 xícaras de abacaxi fresco, em cubos

2 xícaras de água

1-1/2 xícara de açúcar de confeiteiro

1 colher de sopa de suco de limão

Uma pitada de sal

1/4 xícara de folhas de hortelã fresca

Modo de Preparo:

Bata bem no liquidificador os 5 primeiros ingredientes formando um suco. Passe por uma peneira fina e descarte os sólidos. Limpe o liquidificador e bata o suco do abacaxi peneirado com as folhas de hortelã.

Despeje em 8 moldes de picolé de 120 ml cada ou em taças de gelo (um funil pode ser usado para ajudar a despejar o suco nos moldes, evitando sujeira). Cubra com filme plástico e leve ao freezer por 1 hora. Após essa hora, inserte os palitos de picolé nos moldes e deixe congelar por mais 3 horas. Para retirar os picolés dos moldes, passe água morna no fundo externo dos moldes para ajudar a despregar os picolés.

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