Carrot-Ginger Popsicles


There is something exceptionally soul-satisfying when a recipe you make up turns out as good as you think it will. This, friends, is one of those recipes.

Full disclosure: it’s not technically my recipe – the ingredients & directions come courtesy of this April’s Bon Appetit – but the idea? THAT’S all mine. That, and as usual, I “doctored” the recipe as made necessary by what was in my fridge and my own screw-up ingenuity.

I realize these may sound a little crunchy-granola-meets-overly-enthused-food-snob BUT I promise you that they are delicious, worth it, and really, really easy. Like, make-them-with-your-kids easy.

The base of this recipe is actually from this restaurant, and it’s served as a drink straight up. I learned to love carrot juice when I lived in Florence (where else?), where I became mildly obsessed with mixing a carrot-orange-lemon juice with sparkling water. I’ve yet to see that mixture in the States (at least bottled commercially), but this recipe comes pretty darn close and has the brilliant addition of ginger – the spiciness combined with the sweet carrots & tart citrus is definitely thirst-quenching.

The minute I saw this, I thought one thing and one thing only: epic. popsicles. And they are.

IMG_4704You can use popsicle molds – I bought those for 4 bucks at Bed Bath & Beyond – or you can pour them into ice cube trays or muffin tins/cups to use in cocktails and/or smoothies.



You’ll need:

  • small saucepan
  • fine sieve (if you have it – I didn’t)
  • small-medium pitcher – something you can mix in & easily pour out of
  • popsicle molds/ice cube tray/muffin tin or liners
  • 1/3 c. raw sugar
  • 2 Tbsp. ginger, roughly chopped
  • 1 c. carrot juice (I bought bottled, but if you want to go the extra mile and make fresh, more power to you!)
  • 1/4 c. fresh lime juice*

*The original recipe calls for half a cup. I only had half a lime and half a lemon in my fridge which combined got me to 1/4 cup, but I found the results plenty citrusy. Your call.

In the saucepan, bring the sugar + ginger + 1/3. c water to a boil. Remove from heat and let it sit for 10 minutes to steep.


(I accidentally used 1/2 c. water so I think mine ended up a little less concentrated than desirable. Oh well.)

While you’re waiting, you can juice your limes. As I mentioned, I also used lemon because I didn’t have enough lime juice, and I really liked the outcome! Mix in your 1 c. (8 oz) of carrot juice.

If you have a sieve, you can use it to strain the ginger syrup into the carrot + citrus mixture. I did not, so I went old school and just poured it straight from the pot, using my spoon to keep out the ginger.


Give it a stir and fill your popsicle molds.


I had some left over, so I used my silicon muffin liners to make ice cubes to throw into smoothies or mocktails.


Freeze & eat, preferably on a warm summer evening on a porch somewhere.

Now, about that ginger…


I promise it’s not mango!

You can, if you wish, throw it in the trash compost. BUT, I’m not really a fan of tossing out perfectly usable/edible food. You can eat them plain – they’re a little sweet from the sugar, a little tough, and a lot spicy, but it’s a fabulous post-meal-chew (ginger is a great digestion aid). Or you could do what I did – throw them into some banana-oat muffins or other baked good for an extra kick. I used this recipe and just added them in like you would chocolate chips, dried fruit, etc. I imagine it would also work in oatmeal/hot cereal, especially overnight (it will still be relatively tough/fibrous, so if you’re extra sensitive to textures, that might be a good option to let it soften). Or come up with a brilliant idea of your own – and then tell me about it. Of course.\