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4 Popsicle Recipes Inspired By Our Lip Balm

 

We're constantly having people tell us that our lip balms smell good enough to eat. And while we utilize mostly food-grade ingredients to make our products, we still don't recommend eating them. But fear not, we've concocted four gourmet popsicle recipes inspired by the four different Terra Luna lip balms! (Can you tell we're still trying to hold onto the summer?)

Citrus Creamsicle

Inspired by our Citrus Lip Balm, this is a simple twist on the classic Orange Creamsicle.

  • 1 part orange juice
  • 1 part grapefruit juice
  • 1 part coconut ice cream

Begin by filling up one third of a popsicle mold with orange juice, then place the mold in the freezer until the first layer is solid. (Place the stick in the mold when the juice is partially frozen, about and hour or two.) Then repeat this step with the grapefruit juice. Finally, when the grapefruit juice layer is solid as well, top off the mold with the coconut ice cream and let the final layer harden.

 

Coconut Milkshake Pop

Inspired by the new Coconut Vanilla Lip Balm, this pop is a super easy, vegan treat you'll always want to keep stocked in your freezer.

  • 2 large scoops of coconut ice cream
  • 3/4 cup of coconut milk
  • Dash of Vanilla Extract
  • 1/2 cup of chocolate
  • crushed peanuts or shredded coconut

Makes about 2-3 popsicles

    In a blender or milkshake machine, blend the coconut ice cream, coconut milk and vanilla extract until smooth. Pour the contents of the blender into popsicle molds and place in the freezer. Insert the popsicle sticks into the molds when the milkshake is partially frozen. Freeze for about 5 hours or until solid.

    Once the popsicle is solid, begin preparing your toppings! Melt the chocolate, in the microwave or in a double broiler, until it is velvety smooth (but not too hot, or you'll melt your popsicle). Remove the popsicles from the freezer, quickly dip them in the chocolate, then immediately roll the popsicle in your topping of choice. Place onto a baking tray or plate coated with wax paper and repeat these steps until each popsicle is coated. Quickly place the popsicles back into the freezer. From there, it should only take a few minutes for the chocolate shell to harden and your popsicles to be ready!

     

    Red Raspberry Sangria Pop

    Inspired by our Raspberry Mint Lip Balm, this boozy pop is a great way to cool down your body + soul.

    • 1/2 cup of raspberries
    • 1/2 cup of strawberries
    • 2 Tablespoons of simple syrup (1 part sugar + 1 part water, boiled until the sugar has dissolved)
    • Splash of orange juice
    • 1/4 cup of Pinot Noir (you can substitute this with cranberry juice or more orange juice)
    • Sprig of mint leaves, chopped

    Makes about 2-3 popsicles

    In a blender, purée the raspberries, strawberries, simple syrup, orange juice and Pinot Noir until a smoothie forms. Once the mixture is smooth, add the mint leaves and pulse the blender two times, just so that they are mixed in. Pour into popsicle molds and place in the freezer to harden. Insert popsicle sticks about an hour later, or when they are partially frozen. Remove from the freezer when the popsicles are solid, about 6 hours.

    Matcha Latte Popsicle

    Inspired by our Green Tea & Honey Lip Balm, this frozen matcha latte is a treat you can indulge in while telling yourself that "it's good for you" because of all the wonderful antioxidants in the green tea.

    • 2 teaspoons of matcha Powder
    • 1/2 cup of coconut milk
    • 1/4  cup of coconut cream (or just use more coconut milk)
    • 2 Tablespoons of honey or agave nectar

    Makes about 2-3 popsicles

    Begin by slowly adding the matcha powder to the coconut milk while stirring simultaneously. Stir until all of the clumps of green tea have dissolved. Next, stir in the honey/agave and coconut cream until the mixture is homogenized. Place the mixture into popsicle molds and freeze for about 6 hours, or until solid. Remember, if you are using popsicle sicks, to place them into the molds when the mixture is partially frozen.

     

     

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