Photo by Lori Rice
Yield: 4 ice pops
- 1¼ cups (10 ounces) fresh apple juice (about 6 apples, cored and juiced)
- 2 T. maple syrup
- 1/8 tsp. ground cinnamon
In small bowl, whisk together all ingredients until no cinnamon clumps remain. Pour about 21/2 ounces mixture into each ice-pop mold. Freeze until firm, about 6 hours, or for up to 3 weeks.