9 tbsp water
2 tbsp sugar
5 oz kiwi, peeled
6 oz mango, peeled
6 oz fresh raspberries
Make a simple syrup by combining water and sugar in a small pot and bring to a boil;boil for about 4-5 minutes on medium heat. Set aside.
Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.
Divide the simple syrup between the fruit purees and mix in.
Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freezeone hour.
Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.Add raspberry puree and freeze overnight.
Wilton Treat Pop Containers
Tart Cherry Juice (1 Cup)
Lime Juice (1 Cup)
Sugar (1 Cup, Divided)
Water (1 Cup, Divided)
Step 1– In a saucepan over medium-high heat, combine cherry juice, ½ cup sugar, and ½ cup water. Stir until sugar is dissolved. Keep in a separate bowl (with spout if possible – this makes pouring easier).
Step 2– Clean saucepan and add in lime juice, ½ cup sugar, and ½ cup water. Stir over medium-high heat until sugar is dissolved.
Step 3– Pour lime popsicle juice into treat pops until 1/3 full. Place in freezer (upright) and freeze.
Step 4 -Pour in cherry popsicle juice into treat pops until 2/3 full. Place back in freezer (upright) and freeze.
Step 5 -Fill to top with lime popsicle juice and freeze again.
Step 6 Serve on a warm spring day and enjoy!
Tips- Combine layers of fun fruit juices to make a multi-colored striped pop (lemon for yellow, cherry or strawberry for red, blueberry for blue, lime for green, grape for purple, orange for orange, etc). – Ice cream is another fun frozen treat for putting in push-up pops. Try a neopolitan (layers of chocolate, vanilla, and strawberry). – Decorate your treat pops with stickers or ribbon!