Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chop. Cut the stems from the coriander leaves, keeping the leaves for another dish, then finely chop the stems and roots in a food processor.
- 2
Press. Press the chopped coriander through a fine sieve into a jug to give about 1 tbsp juice.
- 3
Grate. Grate the ginger into the sieve, press through, and add about 1 tsp ginger juice to the jug.
- 4
Stir. Stir in 480 ml pineapple juice.
- 5
Freeze. Pour into six 80 ml moulds, add the sticks and freeze until solid, at least 6 h.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- fine sieve
- small bowl
- fine grater
- jug
- six 80 ml moulds and sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 45 kcal |
| Protein | 0.4 g |
| Carbohydrate | 10.9 g |
| of which sugars | 8.3 g |
| of which free sugars | 0 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
