Believe it or not, not every freezer mishap ends in disappointment. Sometimes, they spark something unexpectedly creative. Something that gets your brain turning and makes you step back and say, “Well, that turned out better than I thought!”
That’s exactly what happened when a container of bone broth fell out of the top shelf of the freezer, landed hard on the floor while I was packing for the Farmer’s Market. It hit just right and shattered into pieces. It was so frustrating! I can’t sell a broken container, so I scooped it up, put it in a bowl in the fridge, and told myself I would figure it out later.
But even tucked away in the refrigerator, that broken container of broth kept nagging at me.
It was out of sight but not out of mind. You see, it hit 90 degrees that day, and a steaming cup of broth was the last thing I wanted. It also made me rethink trying to sell bone broth during the summer. How can I sell this during market season if I can’t stand the thought of it myself?
How can we keep bone broth relevant during the summer months? After all, the benefits don’t change with the seasons. Our bodies still need nourishment, even if we’re not craving hot soup. Bone broth is packed with so many benefits, like gut-healing collagen, immune-boosting minerals, and nourishing protein. I don’t want to miss the opportunity to use it well.
So, I tried something different.
Bone Broth Popsicles.
Hear me out. All the beneficial properties but in a fun, summery form.
I blended our 22 fluid ounce deli container of Grass Fed Beef and Fresh Herb bone broth with four cups of fresh strawberries and a half cup of local, raw honey. The strawberry flavor complemented the thyme and rosemary in the bone broth well. My strawberries were very ripe, and combined with the savoriness of the broth, it felt very heavy. I added two tablespoons of lemon juice and blended again. The lemon juice added a light zip to the mixture. Perfection!
Next, I poured it into my popsicle mold and popped them in the freezer. My mold makes ten popsicles.
I had some mixture leftover that I poured into an ice cube tray and froze also. Looking back, I could have stored the mixture in the fridge and refilled my mold when the first set was good and frozen. But who has the patience for that, right?
This recipe was approved by all of my kids. We aren’t a particularly crunchy family; I do let them eat regular, full-sugar popsicles in the summer. So the fact that they loved these is a good sign that they are all-around kid-friendly.
If you try this recipe, let me know what you think! I plan to try a few different versions this summer with raspberries and blackberries later in the season. I think a peach version would be delicious as well.
Ingredients
Method
- Add all ingredients into an electric blender.
- Blend until well incorporated.
- Pour into popsicle molds of choice. Ice cube trays will do in a pinch.
- Freeze until solid.
