1 1/2 cups strawberries (sliced lengthwise to about 1/4 inch thickness)
1/2 cup raspberries
1/2 cup blueberries
1/2 cup simple syrup (recipe below)

Place all ingredients in a blender and puree on high speed till well blended and smooth, about 30 seconds. Divide among 4 paper cups. Stand 1 ice-cream stick or plastic spoon in the center of each cup of puree. Poke a small hole in the center of 4 (4-inch) squares of foil and place one square over each cup, pushing the stick or spoon handle through the hole to hold it straight. Stand cups in freezer and freeze until set, about 8 hours or overnight. Discard foil. Gently tear the paper cups away from the fruit pops and serve.

Simple syrup:
1 1/2 cups sugar
1 1/2 cups water

Combine sugar and water in pan. Bring to boil without stirring. Remove from heat and let cool.
Pour into an airtight container and place in refrigerator to cool completely (about 2 hours) before using. (Use to make your own lemonade too!)


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