Beet, Orange & Yogurt Creamsicle

A Jerry James Stone Recipe


Popsicles, Red


  • 2 beets
  • 4 mandarin oranges
  • 1 ½ cups Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 sprig thyme
Jump to instructions
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • This recipe starts off with fresh beet juice. Juice the two medium beets and save that pulp! You should end up with about 1/4 cup of beet juice. FACT: Did you know that beets were considered an aphrodisiac by the ancient Romans? And they were on to something. Because of their nitrates, these tasty little gems can increase blood flow… all the way down there. Also, they contain high amounts of boron, which is directly related to human sex hormone production.
    Beet Juice 4
  • Peel the mandarin oranges and chop them up, removing all seeds and as much of the extra pith as possible.
    Slicing Oranges 1
  • Add the oranges, beet juice, 1/2 cup of sugar, and a sprig of thyme to a small saucepan.
    Beets and Oranges 1
  • Bring the mixture to a boil and then remove it from the stove. You are doing this to fully combine the ingredients. But you need it to cool significantly before you put it in the freezer, or add in the yogurt.
    Beet Orang Thyme Syrup 1
  • Mix 1 1/2 cups of Greek yogurt with 2 tablespoons of honey and 1 teaspoon of vanilla extract.
    Honey Yogurt 1
  • Once the beet mixture is cooled, add a portion of it to the popsicle mold, filling each mold about 1/3 the way. Then the yogurt mixture. Then top it off with the remaining beet mixture.
    Filling Popsicle Mold 1
  • Add in the popsicle sticks and freeze the pops for about 10 hours. To remove the pops from the mold, run it under cold water (not warm or hot) for a few seconds at a time, until the pops easily dislodge. Enjoy!
    Beet Orange Yogurt Creamsicle 2 1
  • Beet Orange Yogurt Creamsicle 3