Ha. Not. Hey, I did tell you that I was pretty obsessed with my ice pop mold here of late. I’m not going to apologize. I think it’s perfectly find to eat an ice pop when it’s 20 degrees outside and quite snowy =). Well, I really didn’t know that it was supposed to snow today. I mean IT WAS 65 degrees yesterday. I can’t help it if the weather here is quite obscure. I grew up on the East Coast where there always seemed to be a 90% chance of rain everyday and the humidity was out of control. It takes some getting used to! So I wanted to keep it super light with these ice pops and just use fruit (and maybe some sugar – hey, I’m only human). I feel like my intake of fruit hasn’t been where it should be, and I thought maybe, just maybe making ice pops out of them would help. It also could be that fruit this time of year is just AWFUL. It’s hard to find a tasty plum in the dead of winter. ANYWAY, so these fruit pops are fun, and here is why…
Some of my favorite flavors on the planet are those that are in this pop: mango, pineapple, kiwi and strawberry. Instead of making one of each kind, I decided to layer them on top of one another. This really is much simpler than you may think. By freezing each layer after you put it in the mold, you won’t run into the problem of the fruits mixing and then you get a pretty ice pop in the end! This recipe could totally be modified to your preference of fruit, and the sugar can totally be eliminated. I know that most fruit is already on the sweet side, but for my ice pops I like them to be a bit sweeter than a piece of fruit may be. Also, the water you use to blend the fruit tends to … SURPRISE … water it down a bit. Sometimes, a little bit of sugar is totally necessary.
I didn’t pair this with a beer.
That would be weird.
I really don’t think I need to explain myself =)
Anyway, I feel like I’m a bit random today, so I think I’m going to call it a day and watch the snowflakes fall from the sky.
Happy Monday everyone!
- 12 ounces fresh or frozen strawberries, hulled and halved
- 12 ounces fresh kiwi, skin removed and halved
- 6 ounces fresh or frozen mango, skin and pit removed and quartered
- 6 ounces fresh or frozen pineapple, skin and core removed and chopped
- 3/4 cups water
- 3 teaspoons raw sugar (optional)
- In a blender, combine the strawberries with 1/4 cup of water (or more if needed) and add a teaspoon of sugar. Blend until smooth and slightly thick. Fill your ice pop molds 1/3 of the way up the molds with the strawberry mixture. Cover and place in the freezer for 30 minutes.
- Meanwhile, repeat this step for the kiwi (combining with 1/4 cup of water and a teaspoon of sugar). Once the strawberry has frozen slightly, remove from the freezer and pour in the kiwi mixture another 1/3 of the way up the mold. At this point if you are using popsicle sticks, you can place them in the molds. Cover and freeze for another 30 minutes.
- At this point, combine the mango, pineapple, 1/4 cup of water and the remaining teaspoon of sugar into the blender and blend again until smooth. Once your pops have frozen slightly again, pour the mango mixture the rest of the way up the molds. Cover and freeze for about 2 hours until completely solid.
- Will keep for about a week.
Hardware: * Blender * Popsicle Mold * Cutting Board * Sharp Knife * Popsicle Sticks (if required) *