Nectarine Strawberry Pots Recipes

Steps:

• In a blender, puree strawberries, nectarines, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
• Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.

Steps:

• In a blender, purée strawberries, nectarines, and sugar until smooth. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids.
• Divide mixture among eight 3-ounce molds. Insert wooden sticks, and freeze until solid, about 4 hours (or up to 1 week). To remove, dip bottom of molds in warm water 2 to 3 seconds.
• (Per Serving)
• Calories: 86
• Fat: 0.3g (0g Saturated Fat)
• Protein: 0.9g
• Carbohydrates: 21.5g
• Fiber: 1.7g

Steps:

• Puree all ingredients in a blender until smooth.
• Strain mixture through a fine meshed sieve, into a glass measuring cup.
• Discard solids.
• Pour mixture into eight 3 ounce pop molds.
• Insert sticks, then freeze till firm.

Steps:

• In a saucepan, bring sugar and 1/4 cup water to a boil, stirring, until sugar has dissolved (you should have about 1/3 cup). Transfer to a large bowl or pitcher; let cool completely.
• Stir in vodka, strawberries, and nectarines. Refrigerate, covered, at least 2 hours and up to 2 days. Add wine and stir. Fill glasses with ice and add a few strawberries and a slice or two of nectarine. Top with sangria, garnish with fresh mint, and serve immediately.