We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here. Prep and Cook Time: 20 minutes, plus at least 8 hours of freezing time. Notes: Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don't have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.Yield
Makes 10 popsicles
Ingredients
2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
Preparation
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.
Note: Nutritional analysis is per popsicle.
Nutritional Information
Calories:44 (4% from fat)
Protein:0.3g
Fat:0.2g (sat 0.0)
Carbohydrate:11g
Fiber:1.3g
Sodium:6.4mg
Cholesterol:0.0mg
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