ALL Inside Epic Land & Livestock Adventure Recipes Meatcast
Natasha Calvert  |  Aug 15, 2016

When the summer days in Texas got so hot that old sayings like “it’s hotter than a billy goat with a blow torch" were being heard around town, we knew it was time to head into the EPIC test kitchen and freeze our ready to drink bone broth. 

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These trending popsicles are nutrient dense summer treats.  We tested a few recipes, but fell in love with this one made with our EPIC Homestyle Chicken Bone Broth. This recipe is savory with a hint of sweetness and spice, but without added sugar.  The ratio of bone broth to juice is approximately 1 to 1, ensuring you will reap the nourishing benefits of collagen, minerals, and gelatin found in our bone broth.

 INGREDIENTS

  • 9 medium sized carrots
  • 4 juicing oranges
  • 2 inch chunk of fresh ginger root (or more to taste)
  • 1 small cluster of fresh turmeric root (optional)
  • 1 Jar of EPIC Homestyle Chicken Bone Broth

This recipe does require a juicer and popsicle molds. If you do not own a juicer, similar results can be achieved by thoroughly blending the ingredients in a blender and straining through 2 layers of cheesecloth to separate and remove the pulp. Another option is to buy fresh made juice from your local juice shop or grocer. Aim for a ratio of 1 to 1 between the fresh juice and the EPIC Homestyle Chicken Bone Broth.

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METHOD

Peel the oranges. Clean and roughly chop the vegetables. No need to peel the ginger or tumeric root. Process both through a juicer. Pour fresh juice and bone broth into a pitcher- mix well. Fill popsicle molds leaving a quarter inch at the top for expansion. Top molds with lids and freeze overnight or a minimum of 8 hours. When ready to eat, run mold under hot water for a few seconds to ease separation from the mold. Enjoy immediately!

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