Sweet! Color Block Sorbet Push Pops
We’ve been celebrating color-blockclothing, decor, and more all month long, and what better way to continue the party than with some push pops? If, like us, you grew up with Flinstones push pops, these fresh fruit sorbet treats will be a total upgrade. You can choose whatever mix of fruit you like. We wanted bright colors, so we chose to use kiwis, mangoes, raspberries, and blackberries. The ingredients are simple, and they are easy to make once you have a few pointers.
Looking for more tasty and refreshing pops? We have you covered with our spiked popsicles roundup, our 12 favorite pops, our boozy Zipzicles, and of course watermelon margarita poptails!
Ingredients:
1 cup cubed mango
1 cup kiwi slices
1 cup raspberries
1 cup blackberries
2 cups simple syrup, divided
Special supplies:
Push pop molds or regular Popsicle molds
Instructions:
1. Combine mango and 1/2 cup simple syrup in a blender, and purée until smooth. Pour into a plastic or glass container and chill for at least 30 minutes.
2. Repeat step one for each additional fruit. Strain the seeds from the blackberry and raspberry purée, if you prefer seedless sweets.
3. Place push pop molds in a holder or in tall drinking glasses.
4. Fill each mold 1/3 of the way full with one of the purées. (To prevent leakage, we recommend starting with either the mango or kiwi purée. They are thicker, and less likely to leak.)
5. Freeze the first layer until it is semi-solid, and the flavors won’t mix when you add the next layer.
6. Pour in the next flavor layer in each pop, and freeze again. Repeat until the molds are full. We chose to do three layers each, but you can vary the size and number of layers.
7. After the last layer, cap the pops and freeze them for at least four hours, and preferably overnight.
Just like making sorbet, mix the fresh (or frozen) fruit and simple syrup in your blender.
Once you’re done blending, pour the purée into another container to chill.
We’re loving the bright natural colors of these fruits!
Get your pop molds in the stand, and get ready to fill.
Through trial and error, we decided that kiwi and mango were the best choices for the bottom layer. They were thicker and provided a more solid base.
But, of course, we wanted to try all the different color-block patterns for our pops.
Let each layer freeze to a semi-solid before adding the next one. It should take anywhere from 3o minutes to an hour depending on how cold your freezer is.
The last layer is in!
Cap off the pops, and let them freeze until solid—at least four hours or overnight, if you can wait!
Clearly, we couldn’t!
What fruit flavor combos will you try? Tell us in the comments!
