Striped Fruit Ice Pops

 

Raspberry Layer

· 4 ounces raspberries

· 1/4 cup water

· 1 tablespoon honey

· Pinch table salt

 

Lemon Layer

· 1/4 cup water

· 3 tablespoons heavy cream

· 4 tablespoons honey

· 1 tablespoon lemon juice

· Pinch table salt

 

Blueberry Layer

· 4 ounces blueberries

· 1/4 cup water

· 1 tablespoon honey

· Pinch table salt

 

Steps

1) For the raspberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1 tablespoon measuring spoon, carefully pour 2 tablespoons of raspberry mixture evenly into each of six 3-ounce ice pop molds, being careful to keep walls of mold free from drips. Cover molds and freeze until firm, about 4 hours.

2) For the lemon layer: Whisk all ingredients together in bowl. Using 1 tablespoon measuring spoon, carefully pour 2 tablespoons lemon mixture into each ice pop mold. Cover molds tightly with double layer of aluminum foil. Push popsicle stick though foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.

3) For the Blueberry layer: Process all ingredients in food processor until smooth, about 1 minute, Using 1 tablespoon measuring spoon, carefully pour 2
tablespoons blueberry mixture into each ice pop mold. Cover molds and freeze until solid, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.

 

From: The Complete Summer Cookbook: Beat the Heat wit 500 Recipes That Make the Most of Summer’s Bounty

By: America’s Test Kitchen