I’ve got to pat ourselves on the back right now with how awesome our first vegetable garden is doing. We have lettuce and spinach for days, and we’re being overgrown with mint. The cats will be happy with our catnip production as well. We’ve got lots of fresh herbs, minus the basil that I promptly killed. Let’s focus on the positive though. Will all the fresh herbs, it’s getting time to figure out what we’ll do with them all before they go bad. We’re looking into a couple of methods: freezing and drying. I’ll let you know how that experiment goes!
But, to reiterate… we’re being overgrown with mint. So. Much. Mint! We knew going in that it would probably take over, but we decided to throw it in with everything else in our garden anyway. We might need to move it to its own pot for next season.
In the meantime, I’ve been looking for ways to use up all this mint. My new favorite is combining it with strawberries. The flavor of the bright mint with fresh, juicy strawberries is a delicious combination. You might have seen my instagram photo a couple weeks back. I muddled the strawberries and mint together in ice water for an easy, refreshing drink. I’m still loving these flavors together, so with summer starting up, I had to create these Strawberry Mint Pops. They’re dairy-free and full of freshness!
Strawberry Mint Pops
Ingredients
- 1 1/2 cups fresh strawberries stems removed and quartered
- 1/4 cup loosely packed fresh mint
- 3/4 cup full fat coconut milk
Instructions
- In a blender, combine all ingredients and blend until smooth.
- Pour mixture into a popsicle mold and freeze upright for 4 hours or until completely frozen.
Notes
- I was able to fill 4 smaller popsicle molds with this amount. Depending on the size of your popsicle mold, you may want to increase your quantities.
- If you use frozen strawberries, you will want to thaw them before using to allow them to blend.