Chef notes
These pink lemonade ice pops are a healthy and refreshing summer treat for kids and adults alike.
Ingredients
- 2 cups pink coconut water
- 2 lemons, cut in half
- 2 teaspoons agave nectar
- 1 pinch kosher salt
Preparation
Combine coconut water, the juice of 3 lemon halves (reserving the remaining half for later), agave and kosher salt in a liquid measuring cup and stir to combine.
Slice the remaining lemon half into 4 rounds and place into each section of the ice cube tray.
Divide the liquid evenly amongst each section of the ice cube tray and place into the freezer for 1 hour. Add in the popsicle sticks and place back into the freezer until set, at least 10 hours. Remove from the ice mold and enjoy!
