Whole Fruit Popsicles Recipes

WHOLE FRUIT POPSICLES

Steps:

• Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
• Carefully spoon a layer of fruit at the bottom of each popsicle mold. Gently rap the mold on a firm surface to level the puree. Freeze until solid.
• Spoon another layer of fruit in each mold and stand a stick upright in each. Force it down gently into the frozen bottom layer so it will stand up straight. You are not going to use the plastic top for this recipe, just leave it off. Again firmly tap the mold down on the counter to level the puree and freeze again until the second layer is solid. (The freezing time between layers will vary with your freezer temp, but it might take 45 minutes or so.)
• Continue on until you have filled the molds. If any of the purees are a little too thick to work with, stir in a little water. Clean up any spilled puree from the insides of the molds as you go so they won't mar your design, just scrape the drips down with a popsicle stick.
• To un-mold, fill your sink with hot tap water, and hold the mold in the water, just up to, but not over the top edge, for a few seconds. If the popsicles don't slide out, hold the mold in the water a little longer.

WHOLE FRUIT BERRY-LIME POPSICLES

Steps:

• Have whatever you're going to make your popsicles in ready, I use little 5 ounce paper cups and popsicles sticks from the craft store.
• Measure and thaw out your strawberries for a minute and a half in the microwave. You want them to give to the touch but not be cooked.
• Put the sugar, lime juice, and strawberries in a blender and start it up on low speed.
• Quarter your pineapple chunks while it's blending.
• Once it's all mixed don't stop your blender, open up the little cap on the top and add a few pieces of pineapple letting them blend in a few seconds before adding more. You want it to incorporate, adding it all at once won't give you a smooth texture. Oh, you might want to put the lid back on quick after each time, it has a tendency to shoot up when you start... but that's part of the fun, right?.
• After all the pineapple is thoroughly blended in add a half a handful of raspberries at a time until blended in, repeat until they're all in, your mixture will start to get thick being semi-frozen... you may have to let it sit and warm up a little as you add the raspberries. Make sure your mixture is blended well before you turn off and taste it. This is key, if it's too tart for you or too sweet you want to adjust it now. A little more sugar or lime juice, you want to barely taste the lime. If your strawberries are tart this can mean putting in a little sugar for that as well.
• Pour equal amounts into five paper cups, if your mixture is pretty thick you can push in the sticks and they'll hold themselves up and put in the freezer. If not freeze them for half an hour to an hour until the sticks will hold up themselves.
• I let them sit overnight so I know they're completely frozen but you can judge for yourself when they're done.