These sweet fruit popsicles are reminiscent of a watercolor painting. They are super easy to make, refreshing, and healthy.
Before we go any further, I must make y’all aware of one thing: These look complicated, but they are so easy. Ah swear. And they are sweet and refreshing and just pretty to look at, which always makes things taste better.
I’d purchased some silicone candy molds back in the winter when I made my red wine filled chocolates. I half hated myself for doing so, because I tend not to like kitchen utensils that are one-use or minimal-use. If it’s gonna take up precious space in kitchen, it had better be worth it. I confess I hadn’t used the molds after the red wine treats, save for a disastrous white chocolate incident. I tried to make vegan white chocolate and it tasted AWFUL and had this weird oily texture. Yuck.
I decided that I’d better start using my molds in order to get my money’s worth. I started out by making mini fruit ice cubes — just pureed some fruit, pushed it through a strainer, and added a little sugar. I poured the puree into the molds and that was that. Easy as making ice cubes. (note — if you don’t have silicone candy molds, no matter. you can use regular ice molds and then just bust up the ice against the counter)
Then I made some lemonade and got it nice and cold. When the ice-fruit cubes were ready, I dropped them into my popsicle molds. I then poured the chilled lemonade over top (it had to be chilled so that it wouldn’t overly melt the ice-fruit cubes) and popped them back in the fridge. DONE.
For the fruit ice cubes, I used cherries, peaches, and blueberries. But you can use whatever you have on hand. Just make sure it’s colorful. I used sugar in this recipe, but you are free to omit it if you feel your fruit is sweet enough. I just added more because when the fruit is cold, you can’t taste the sugary notes as much. And who doesn’t need a bit more sweetness in their day?
Watercolor Fruit Popsicles
- 1 cup of pitted cherries
- 2 peaches
- 1 cup of blueberries
- 3 1/4 tbsp lemon juice
- just over 1 cup of water
note: the popsicle molds I used each hold just under 1/2 cup of liquid. makes 6 pops
- Puree the peaches till smooth. Pour through a wire mesh strainer to get rid of any bits of skin. Taste and add sugar as needed.
- Repeat step 1 with the cherries and blueberries
- If you have small silicone candy molds ice cube molds (the kind that hold about 1/2 tbsp each), pour the purees into the molds. Set to freeze. If you don’t have small silicone molds, just use regular ice trays
- If you have silicone molds, they will freeze pretty quickly — two hours tops. If not, just wait till they’re solid.
- While the ice purees are freezing, combine the lemon juice with the water, along with 3 tbsp of sugar. Stir till the sugar dissolves. Place the lemonade in the fridge so it gets nice and cold.
- If you used regular ice trays, after you unmold them, place them in a zip lock back and bang it against the counter until you get smaller pieces (just under a square inch is good)
- Drop the colorful fruit ice chunks into the popsicle molds. You may need to shove them down to make them fit. I was able to get 6 chunks in each mold.
- Shove a pospcile stick in. The color bits might be able to hold it the sticks in place. If not, gently shove a knife into the bits to create a narrow slit. This will then hold the stick.
- Pour the chilled lemonade over the mold.
- Freeze till solid. To unmold, run gently under hot water. serve with love.