Rainbow Fruit Frozen Pops
8 frozen pops
What you need for the simple syrup
- 2 cups (400 g) Redpath® Granulated Sugar
- 2 cups (450 ml) water
What you need for the popsicles
- About 1 (90 g) kiwi
- About 4 (90 g) strawberries
- ¾ cup (90 g) roughly chopped mango
- ¾ cup (90 g) blueberries
How to prepare
1. In a medium sized pan, prepare simple syrup by combining sugar and water. Allow to boil until sugar granules are dissolved. Allow to cool completely.
2. Working with one type of fruit at a time, purée fruit with ½ cup (118 ml) of simple syrup per fruit in a food processor. Place each type of fruit in a separate bowl or container. Rinse the machine out between fruits.
3. Carefully spoon a layer of fruit at the bottom of each mold. Firmly tap the mold on a counter to level the purée. Freeze until solid.
4. Spoon another layer of fruit in each mold and stand a stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight. You are not going to use the plastic top for this recipe, just leave it off. Again, firmly tap the mold down on the counter to level the purée and freeze again until the second layer is solid. (The freezing time between layers will vary with your freezer temperature, but it might take 45 minutes or so.)
5. Continue on until you have filled the molds. If any of the purées are a little too thick to work with, stir in a little water. Clean up any spilled purée from the insides of the molds as you go so they won't mar your design, just scrape drips down with a frozen pop stick. Add the bottom frozen pop handle/sticks and freeze.
6. To un-mold, fill your sink with hot tap water, and hold the mold in the water, just up to, but not over the top edge, for a few seconds. If the frozen pops don't slide out, hold the mold in the water a little longer.
- Other fruits that work well with this recipe are pitted cherries, peaches, or grapes.