Frozen Fruit Juice Pops Recipes

Steps:

• In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

Steps:

• In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight 3-ounce ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

Steps:

• Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
• (If using frozen strawberries, allow to thaw slightly until just softened.) Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
• In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
• corn syrup, and the orange juice; process until mixture is smooth and pureed.
• Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
• Puree kiwifruit with 1 banana half and 1 tbls.
• corn syrup; divide mixture between 2 molds or cups.
• Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
• Place all fruit-filled molds in freezer.
• After 45 minutes, insert popsicle sticks in center of pops.
• Freeze pops several hours or overnight until completely frozen.
• To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
• If using paper cups, paper can be peeled off.
• Enjoy!

Steps:

• Cut the fruit into small pieces that fit into the cup.
• Next, place the small pieces into a plastic cup so they fill the bottom, and a little more.
• Now, pour the 1/2 cup of juice into the cup. Put a piece of aluminum foil across the cup and stick a popsicle stick into the middle of it.
• Place the cup into the freezer for 2 hours, or until solid.
• After 2 hours, take the cup out of the freezer. Jiggle the cup to see if it slides off. If not, take a pair of kitchen scissors and snip the bottom until it begins to slide off.
• Enjoy your fruity popsicle!