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
Ingredients
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) pink grapefruit juice
- 1/4 (about 2 cups) seedless watermelon, peeled, coarsely chopped
- 300g fresh or frozen raspberries
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Method
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.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.
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.
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
- Makes10
- Prep time10 minutes, + 14 hours freezing time
Ingredients
- 1/2 cup (110g) caster sugar
- 1 cup (250ml) pink grapefruit juice
- 1/4 (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
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.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.
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.
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.