Pineapple-Mint Popsicles

An icy treat for your Memorial Day BBQ.

Jewish Week Online Columnist
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Pineapple and mint is a super-common combo, but there's ample reason to revisit it: both flavors are bright, fresh and flavorful, and work together like magic. Now that the weather is (finally!) starting to heat up, a popsicle is the perfect treat to enjoy whatever you're up to this Memorial Day. Just make sure to prepare these the night before so they're fully frozen in time!

This recipe makes about 4 popsicles, which is what most store-bought molds can hold. If you have leftover pineapple—well, invite me over to eat it. Leftover mint is great for tea or a variety of fun cocktails—be creative!

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

1/2 large pineapple, peeled, cored and cubed (about 3 cups)
Leaves from 3 fresh mint sprigs
1 cup powdered sugar
1 tablespoon lemon juice
Recipe Steps: 
If you have an electric juicer, juice the pineapple, then stir together with the remaining ingredients. If not, blend the pineapple in a blender, then pass the mixture through a sieve. Mix with the remaining ingredients. Note: sugar levels vary from pineapple to pineapple, and also depend on its freshness. Taste the mixture before adding the full cup of sugar.
Pour the mixture into the wells of a popsicle mold and freeze until solid, at least 4 hours or overnight. Run the mold under lukewarm water to help the pops ease out.

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