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With layers of raspberry, grapefruit and watermelon, these frozen Fruit pops make for a refreshing snack or treat. Cool down from the inside-out with this simple recipe.

  • Makes10
  • Prep time10 minutes, (+ 14 hours freezing time)
Layered fruit pops

Ingredients

  • ½ cup (110g) caster sugar
  • 1 cup (250ml) pink grapefruit juice
  • ¼ (about 2 cups) seedless watermelon, peeled, coarsely chopped
  • 300g fresh or frozen raspberries

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Method

  1. Step 1

    Stir the sugar and 1 cup (250ml) water in a small saucepan over low heat for 2 mins or until the sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until the syrup thickens slightly. Set aside to cool.
  2. Step 2

    Combine grapefruit juice and 1/3 cup of the sugar syrup in a jug. Divide among ten 2/3 cup (160ml) ice-block moulds. Insert ice-block sticks. Place in the freezer for 4 hours or until set.

  3. Step 3

    Process the watermelon in a food processor until smooth. Strain through a fine sieve into a jug. Add 1/3 cup (80ml) of the remaining sugar syrup. Pour over the set grapefruit mixture in the moulds. Freeze for 4 hours or until set.

  4. Step 4

    Process the raspberries in a clean food processor until smooth. Strain through a fine sieve into a jug. Stir in remaining sugar syrup. Pour over the set watermelon mixture in the moulds. Freeze for 6 hours or until set.

    Layered fruit pops

    Layered fruit pops
    • Makes10
    • Prep time10 minutes, (+ 14 hours freezing time)
    Ingredients
    • ½ cup (110g) caster sugar
    • 1 cup (250ml) pink grapefruit juice
    • ¼ (about 2 cups) seedless watermelon, peeled, coarsely chopped
    • 300g fresh or frozen raspberries
      Description

      With layers of raspberry, grapefruit and watermelon, these frozen Fruit pops make for a refreshing snack or treat. Cool down from the inside-out with this simple recipe.

      Method
      1. Step 1

        Stir the sugar and 1 cup (250ml) water in a small saucepan over low heat for 2 mins or until the sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until the syrup thickens slightly. Set aside to cool.
      2. Step 2

        Combine grapefruit juice and 1/3 cup of the sugar syrup in a jug. Divide among ten 2/3 cup (160ml) ice-block moulds. Insert ice-block sticks. Place in the freezer for 4 hours or until set.

      3. Step 3

        Process the watermelon in a food processor until smooth. Strain through a fine sieve into a jug. Add 1/3 cup (80ml) of the remaining sugar syrup. Pour over the set grapefruit mixture in the moulds. Freeze for 4 hours or until set.

      4. Step 4

        Process the raspberries in a clean food processor until smooth. Strain through a fine sieve into a jug. Stir in remaining sugar syrup. Pour over the set watermelon mixture in the moulds. Freeze for 6 hours or until set.