Adapted by Sarah Phillips from www.Instagram.com/brat_h_ ; Food Styling and Photos by www.Instagram.com/brat_h_ © 7-22-2016 Sarah Phillips CraftyBaking.com
Variation: Frozen Peach Yogurt Pops
Helena from made these delectable fresh fruit pops, and she so generously shared her summer recipe with us here, to which this has been adapted from.
When mangoes and blueberries are in season, and if you have especially ripe ones, this frozen pop recipe is for you! But any ripe and seasonal fruit can be used instead, which makes this recipe so versatile. This one is dairy-free.
The riper the fruit, the less sweetener in the form of a simple syrup you will need, so add it to taste.
The simple syrup helps prevent ice crystals from forming, so you will need some in the mixture.
I'm dedicated to posting recipes about ways to use too ripe fruit or that which is blemished or called ugly or misshapen.
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1 cup blueberries (around 1 cup pureed)
2 tablespoons of lemon simple syrup
mint to taste, chopped
Ice pop molds
STEP II: MAKE THE FROZEN MANGO AND BLUEBERRY POPS
1. In a blender, process the cubed mangoes, ginger simple syrup and lemon juice until smooth. Pour into a pitcher or container with a pour spout.
2. In a blender, pulse the blueberries and lemon simple syrup and lemon juice until almost smooth or smooth - your choice. Pour into a pitcher or container with a pour spout.
3. Evenly sprinkle chopped mint into the ice pop molds.
5. Using a long skewer or popsicle stick, reach down into the filled molds and lightly marble the mixtures together.
5. Clean up around the molds.
6. Cover and insert popsicle sticks.