‘Keep your face towards the sunshine – and the shadows will fall behind you’
This is a simple, delicious recipe. You can make it as a popsicle, sorbet or a smoothie. It’s sweet and the zucchini is so mild that you won’t taste it. It’s a great way of getting veggies into your little in the summer, without them quite noticing.
Yield: 12 medium popsicles
Ingredients
- 5-6 clementines (roughly 1lb)
- 1 whole zucchini, peeled
- ¾ cup coconut milk, plus more if needed
- ¼ cup maple syrup
- 1 tsp. vanilla extract
Method
- Peel the clementines and separate into segments
- Cut the zucchini into ½ inch pieces
- Place both onto a parchment lined paper and freeze for 4 hours
- Place the frozen segments into a food processor and process until crumbly, scrape the sides down
- Add the coconut milk, maple syrup and vanilla and process until creamy, adding more coconut milk if needed to get a smooth texture
- Transfer to your popsicle mold and freeze for at least 4 hours
