Wednesday, August 1, 2012

fruit pops

Eating berries by the handful just wasn't cutting it, so I had to start freezing them.

And you should, too. It's too damn hot not to.

{fruit pops}

Any fruit you've got in any amount you've got (pitted, seeded, skinned, sliced -- if necessary)
a little pot
a little water
a little sugar
a little lemon juice

Put the fruit in a pot. Add a little sugar to your liking; add a little lemon juice for brightness (about a teaspoon); add a little water for berries just to get them started (if you're using peaches or another wetter fruit, you probably shouldn't have to bother). Boil until the berries pop and break down and the sugar dissolves. Remove from heat and blend with an immersion blender or carefully transfer to a proper blender and puree that way. You have the option of straining the skins out if you want. I did for the saskatoons but my lazy crept in for the others. They're still good, though. Carefully pour into a popsicle mould and freeze until hardened.

{hint} run the pop mould under warm water until the popsicles loosen and you can remove them. Then wrap each pop with plastic wrap and store in the freezer like so. I figure if I'm running the water to remove one, I might as well remove them all at once so that later I can just reach in the freezer and grab a pop as I like.

{suggested} If you don't wanna make popsicles, the resulting mix is really delicious poured on pancakes and added to smoothies!

{warning} you will have blueberry mouth (blue lips, blue teeth) so maybe don't offer a blueberry pop to company.


Lucy Hill said...

I love it! So easy! :)

Deb said...

Your photos are so enticing. The frosty fruit is just enchanting! Great summer post!