Serves: 8
Total Calories: 95
If using strawberries, hull them. If using peaches, peel, halve, and pit them. In a food processor, blend the fruit until smooth. If using raspberries or blackberries, force the puree through a fine-meshed sieve to remove the seeds. You should have about 1 1/2 cups of puree.
Add the remaining ingredients to the puree and process a few seconds more until the sugar is dissolved and the mixture is well blended.
Divide the puree among eight 5-ounce paper cups, filling each cup about three-quarters full. Place in the freezer until partially frozen, 1 to 1 1/2 hours. Remove from the freezer and insert a small plastic spoon, handle up, into the center of each pop. Return to the freezer for at least 6 hours. When frozen, the fruit pops can be stored together in tightly sealed plastic bags. To unmold, peel away the paper cups.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Frozen Fruit Pops recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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