Bruno Albouze Popsicle

Raspberry-Blueberry-Peach Popsicle

Yields6 ServingsPrep Time40 minsDifficultyBeginnerRating


Raspberry Flavor
 200 g Raspberries
 20 g Sugar
 30 g Orange juice
 5 g Lemon juice
Blueberry Flavor
 200 g Blueberries
 20 g Sugar
 15 g Honey
 30 g Orange juice
 5 g Lemon juice
 200 g Peach, nectarine or cantaloupe
 20 g Sugar
 15 g Honey
 30 g Orange juice
 5 g Lemon juice



Thawing fruits that have been previously frozen generate extra juice allowing fruits to turn into silky puree. Put fruits in 3 individual containers and place them in the freezer overnight or until completely frozen. Then, add ingredients such as sugar, honey, orange and lemon juice (no honey needed in the raspberry mixture) and let thaw in the refrigerator overnight or for a few hours at room temp. Once completely defrosted, blend well and pass raspberries and blueberries through a fine sieve to remove seeds and skin. Fill popsicle molds with one layer at a time and freeze until it has hardened; about an hour. Add the second layer of fruit puree; blueberry or raspberry and insert handles and freeze. Carefully remove the handle and repeat this process until full. (For the last layer, the raspberry and blueberry puree can be combined together). Freeze popsicles completely prior removing from the mold. Give a quick dip under warm water then. Ice pops can be kept frozen for up to 6 months. Enjoy!

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