/ Pairings

Summer Freeze Pop

By: Mountain Valley Spring

Summer is finally here and I couldn’t be more excited about the warm weather, all of the fun activities and the variety of seasonal fruit that comes with it! One way I like to combine all of these favorites is by making my own nutrient dense freeze pops to stay cool as I’m catching some much needed rays. Store bought versions can be full of of added sugars, chemicals, artificial flavors and something that people often forget to think about… tap water. I am a huge advocate of drinking spring water and using it to cook and meal prep with, so when I decided to make my own freeze pops, I of course reached for my go to spring water of choice, Mountain Valley.

This high quality spring water meets all of my health coach approved criteria as it is from the spring in the Ouachita Mountains. It is naturally alkaline, contains essential minerals such as calcium, magnesium and potassium and to top it off, they bottle their water in their signature green glass bottles! Now that’s pretty impressive if you ask me. In addition to their still spring water and plain sparkling spring water, they have a couple of natural fruit flavored varieties that were perfect for my homemade freeze pop recipes. 

I simply blended their blackberry pomegranate and white peach sparkling spring waters with real organic fruit, Nancy’s cultured yogurt and local raw honey in my blender. Then I poured the contents into molds and dropped in a couple of whole pieces of fruit to freeze. That’s it, just four simple wholesome ingredients. If you prefer to go non dairy, you can easily substitute the cultured yogurt with a non-dairy yogurt or a nut milk. Now go whip these up and enjoy the beautiful weather guilt free!

Blackberry Recipe:

  • Organic blackberries
  • Cultured yogurt
  • Local Raw Honey
  • Mountain Valley Blackberry Pomegranate Sparkling Spring Water

Peach Recipe:

  • Organic Peach/Nectarine
  • Cultured Yogurt
  • Local Raw Honey
  • Mountain Valley White Peach Sparkling Spring Water

Recipe and Blog Credit: Edith Agoston

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