Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

This Story Originally Appeared On sunset.com

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Recipe Summary

freeze:
8 hrs
total:
20 mins
Yield:
Makes 10 popsicles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

Chef's Notes

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.

Nutrition Facts

44 calories; calories from fat 4%; protein 0.3g; fat 0.2g; saturated fat 0g; carbohydrates 11g; fiber 1.3g; sodium 6.4mg; cholesterol 0mg.
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