Fresh Fruit Ice Pops
Photo by Eric Moran
MAKES
8 to 10 ice pops
TAKES
Prep time: 10 minutes
Cook time: 2 hours 30 minutes (includes freezing)
Total: 2 hours 40 minutes
✻ ABOUT THIS RECIPE
An easy recipe for frozen treats using fresh fruit that’s perfect for summertime. Use a single fruit, or blend multiple fruits to create even more exciting flavors - you can even layer multiple fruits to create a striped or swirled effect. Sweetened with only a small amount of agave, these bars are icy, delicious, and full of huge, natural fruit flavor.
INGREDIENTS
4 cups fresh fruit such as peaches, raspberries or blueberries, chopped if necessary
juice of 1 lemon
84 g / ¼ cup agave syrup
Never Blind Baked? Never Fear!
METHOD
1. In a blender, food processor, or using an immersion blender, puree all ingredients until smooth. If the mixture is too thick, add water 15 g / 1 tablespoon at a time until the mixture is smooth.
2. Pour the mixture into an ice-pop mold, filling within ¼ inch / ⅔ cm of the top of the mold.
3. Place an ice-pop stick into the center of each individual mold and then transfer to the freezer.
4. Freeze until solid, at least 2½ hours, and up to overnight. Run the outside of the mold under warm water to un-mold the ice pops.
5. The pops will keep, frozen, for up to two weeks. Store the pops in an airtight container in a single layer.
NOTES
Find the popsicle molds I used on my Specialty Tools + Equipment list.
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✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
