• 2C frozen mixed berries
  • 2C sugar free berry-flavored seltzer
  • 2 ½ Tbsp Gustare Italian Plum Whole Fruit Vinegar
  • 2 Tbsp agave



Combine berries, seltzer, Gustare Italian Plum Whole Fruit Vinegar and agave in blender.


Puree until smooth.


Pour popsicle mixture into molds until full and flush with rim of mold.


Insert popsicle sticks until only 1/3 of the stick is visible beyond the base of the pop. Scrape excess fruit puree if necessary to ensure that popsicles remain level and uniform.


Freeze overnight.




The puree for this popsicle is rather fluid. Using a vertical popsicle mold will yield the best results, with no sticky mess. Even better, my molds included a fitted top mat with slits, which is placed over the filled molds. The popsicle sticks are then inserted into the popsicles through the slits, which stabilizes them until the popsicle solidifies. If your molds do not contain this added little gem, simply freeze your popsicles for 45 minutes-1 hour before inserting your sticks. You need the mixture to be just firm enough to securely support the weight of the sticks and hold them upright.

Recipe Tags

#Snacks, #This Season

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