Layered Fruitsicles
Photo: Thomas J. Story; Styling: Randy Mon
Feel free to experiment with other seasonal fruits.
How to Make It
Step 1
1
Stir fruit purées in separate bowls with sugar to taste (about 2 1/2 tbsp. each) and lemon juice to taste (none to 2 tsp. each).
Step 2
2
Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.)
Step 3
3
Pour apricot layer over berry layer and freeze. Repeat with plum layer. Freeze until firm, at least 1 more hour.
Step 4
4
Briefly dip molds in warm water to loosen.
Step 5
5
Note: Nutritional analysis is per fruitsicle.
Ingredients
1 cup puréed raspberries (with bits of fruit)
1 cup puréed apricots (with bits of fruit)
1 cup puréed plums (with bits of fruit)
About 1/2 cup superfine sugar
Fresh lemon juice
Directions
Step 1
1
Stir fruit purées in separate bowls with sugar to taste (about 2 1/2 tbsp. each) and lemon juice to taste (none to 2 tsp. each).
Step 2
2
Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.)
Step 3
3
Pour apricot layer over berry layer and freeze. Repeat with plum layer. Freeze until firm, at least 1 more hour.
Step 4
4
Briefly dip molds in warm water to loosen.
Step 5
5
Note: Nutritional analysis is per fruitsicle.
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