The sun is shining again, and I'd like to write to you about the temperature at which you should eat the broth. You probably eat it hot? If you heat it up, all the flavors are more pronounced. Some of the people who use my Bouillon have chronic illnesses, others need it for their skin and hormones, and consume it all year round!

I was amazed to discover that Australians have invented this: bone broth and fruit popsicles! These are fruit popsicles put on sticks with bone broth! The idea is really interesting: frozen broth doesn't release as pronounced a flavor as when it's hot. Which makes them the perfect healthy snack... I even challenge you to make your guests guess the secret ingredient in your ice creams!

Here's a recipe that can be endlessly twisted with different kinds of fruit.

Popsicle recipe

Ingredients:

• 3 cups of fruit
• 2 cups cold broth (fat-free)
• Optional: A few leaves of chopped basil or mint

Preparation:

• Place all ingredients in a blender
• Pour the liquid into the "popsicle" mould, or frisco if you prefer.
• Freeze for at least 3 hours before serving.

You can also add cane sugar or agave syrup to the blender if you regularly eat sweet foods.

You can also leave a few pieces of fruit in your popsicles.

For a low-carb recipe, choose low-carb fruit and don't add sugar.

Here is a list of fruits with their carbohydrate/100g content:

• Rhubarb (1 g)
• Lemon (2.9 g)
• Currants (5 g)
• Blackberry (6.2 g)
• Quince (6.3 g)
• Watermelon (6.3 g)
• Strawberry (7 g)
• Raspberry (7 g)
• Cranberry (7.1 g)
• Melon (8 g)

If you like this kind of ice cream, I'd also like to introduce you to a local Belgian brand I'm particularly fond of , Saperlipop! Sébastien creates "popsicles" with seasonal fruit and no additives or preservatives. The icing on the cake is that all the ingredients are sourced locally.

Feel free to share your creations on Instagram with #recettemonbouillon