Everyone can use a little spice in their life, which is why we were inspired to use the latest seasonal green juice from Pressed Juicery to whip up a batch of summer-ready juice popsicles. Boasting the exotic flavors of jalapeño and yuzu, these icy treats have just the right amount of heat to, well, beat the heat! Born from the genius of food blogger Maryanne of The Little Epicurean, her culinary touch is just what we needed to bring our concept to fruition. The Little Epicurean is our idea of a foodgasm, offering up endless recipes that tap into our most animalistic desires. From s’mores ice-cream sandwiches and homemade Oreos to lychee sangria and homemade honey whiskey lemonade, even our healthiest tendencies need a little spicing up sometimes. Freeze up a batch of these Pressed Juicery popsicles for your next summer soiree, because nothing livens up the mood like a little fire. Here’s Maryanne…

This kale, romaine, spinach, yuzu, pink lady apple, cucumber and jalapeño blend has just the right amount of kick and spice. With a green juice as refreshing and naturally sweet as this, there isn’t much you can add to make it better. The simple addition of fresh mango and pineapple helps to amp the bright flavors of the juice. The fruits also adds texture to the mix, making it better for popsicle making. Enjoy!

Jalapeno Pineapple Green Juice Popsicles
makes 10 popsicles


1 16-oz bottle of Pressed Juicery’s kale, romaine, spinach, yuzu, pink lady apple, cucumber, jalapeño
1 1/2 cups pineapple chunks
1 cup mango chunks


In a blender combine juice, pineapple chunks, and mango chunks. Blend until smooth. 
Pour juice mixture into popsicle molds. Place filled molds in the freezer.

Remove after 1 hour and insert wooden sticks into molds. Return mold to freezer and freeze for at least 4 hours, until firm.

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