Fruit popsicles pack a flavour punch
Multicoloured popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colourings and their lacklustre flavour leaves something to be desired.
To make an ultra-flavourful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries. We settled on honey as our sweetener since it tasted great paired with the berries and wouldn’t mar the bright colours we were after.
We made a vibrant red raspberry puree for one layer; a blueberry puree made for a beautifully contrasting purple layer. For the middle layer, we aimed for a clean-looking white to make the red and purple stand out.
We tested several bases, including buttermilk, cream, and lemon. Tasters felt the buttermilk’s tang distracted from the clean fruit flavours of the other layers, while lemon alone was too tart even when tempered by the honey.
In the end, using a little bit of cream along with the lemon juice created the perfect balance of flavour and texture. A small amount of water in each layer ensured that the popsicles froze solid. For clean, well-defined stripes, be sure to let each layer freeze completely before adding the next layer, and be careful not to spill the mixture onto the sides of the popsicle moulds when pouring. This recipe was developed using three-ounce popsicle moulds.
STRIPED FRUIT POPSICLES
Servings: 6 popsicles Start to finish: 15 hours Raspberry Layer 4 ounces raspberries (3/4 cup) 1/4 cup water 1 tablespoon honey Pinch salt Lemon Layer 1/4 cup water 3 tablespoons heavy cream 4 teaspoons honey 1 tablespoon lemon juice Pinch salt Blueberry Layer 4 ounces blueberries (3/4 cup) 1/4 cup water
1 tablespoon honey Pinch salt For the raspberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons of raspberry mixture evenly into six 3-ounce popsicle moulds, being careful to keep walls of moulds free from drips. Cover moulds and freeze until firm, about 4 hours.
For the lemon layer: Whisk all ingredients together in bowl. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons lemon mixture into each popsicle mould. Cover moulds tightly with double layer of aluminum foil. Push popsicle stick through foil into centre of each mould until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.
For the blueberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons blueberry mixture into each popsicle mould. Cover moulds with foil and freeze until solid, at least six hours or up to five days. To serve, hold mould under warm running water for 30 seconds to thaw.