Triple Fruit Freeze Recipe
Triple Fruit Freeze Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These pops won't turn your tongue blue or neon green like many store-bought pops because they're made with fresh grapes, blueberries and kiwifruit. —Colleen Ludovice, Wauwatosa, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 cup sliced peeled kiwifruit (about 3 medium)
  • 1 cup water, divided
  • 2 tablespoons sugar, divided
  • 1 cup fresh blueberries or frozen unsweetened blueberries
  • 1/2 cup seedless red grapes
  • 1/2 cup red grape juice
  • 10 plastic or paper cups (3 ounces each) and wooden pop sticks

Directions

Place kiwifruit, 1/2 cup water and 1 tablespoon sugar in a food processor; pulse until combined. Divide among cups. Top cups with foil and insert sticks through foil. Freeze until firm, about 2 hours.
Place blueberries and the remaining water and sugar in food processor; pulse until combined. Spoon over kiwi layer. Freeze, covered, until firm, about 2 hours.
Wipe food processor clean. Repeat with grapes and grape juice. Spoon over blueberry layer. Freeze, covered, until firm. Yield: 10 pops.
Originally published as Triple Fruit Freeze in Frozen Desserts 2014, p10

  • 1 cup sliced peeled kiwifruit (about 3 medium)
  • 1 cup water, divided
  • 2 tablespoons sugar, divided
  • 1 cup fresh blueberries or frozen unsweetened blueberries
  • 1/2 cup seedless red grapes
  • 1/2 cup red grape juice
  • 10 plastic or paper cups (3 ounces each) and wooden pop sticks
  1. Place kiwifruit, 1/2 cup water and 1 tablespoon sugar in a food processor; pulse until combined. Divide among cups. Top cups with foil and insert sticks through foil. Freeze until firm, about 2 hours.
  2. Place blueberries and the remaining water and sugar in food processor; pulse until combined. Spoon over kiwi layer. Freeze, covered, until firm, about 2 hours.
  3. Wipe food processor clean. Repeat with grapes and grape juice. Spoon over blueberry layer. Freeze, covered, until firm. Yield: 10 pops.
Originally published as Triple Fruit Freeze in Frozen Desserts 2014, p10

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