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Homemade Fresh Fruit Freeze Pops | Love and Olive Oil

These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they're essentially a quick freezer jam in popsicle form! The beauty of this recipe is its unique consistency, but also its versatility—I've used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want

Rezept

Zubereitungszeit ca. 720 MinutenVorbereitung ca. 20 Minuten

Zutaten:

  • 12 oz fresh fruit (such as strawberries (hulled and chopped), blueberries (whole), or peaches (pitted and chopped))
  • 1/2 cup filtered water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon powdered citric acid
  • 1 1/2 teaspoons calcium water* (increase to 2 teaspoons for peaches)
  • 1/4 cup granulated sugar
  • 1 teaspoon Pomona's Universal Pectin*

Arbeitsschritte:

  • Prepare your fruit. For strawberries, remove hulls and coarsely chop. For peaches, remove pits and coarsely chop. You can peel them if you want (I did not for mine). Blueberries are fine whole. You should have about 2 cups of coarsely chopped fruit.
  • Place fruit in the blender or food processor along with water, lemon juice, and citric acid. Blend until smooth.
  • Transfer to a medium saucepan and set over medium-high heat. Add calcium water (if using Pomona's pectin).
  • Whisk sugar together with pectin until evenly distributed.
  • When fruit comes to a boil, add sugar/pectin mixture and stir vigorously until sugar is completely dissolved and mixture returns to a boil.
  • Transfer to a heat-proof glass measuring cup with a spout. You should have about 2 cups (475mL) of liquid. Let cool for 10 to 15 minutes before pouring into ice pop bags or popsicle molds.
  • Transfer to the freezer until frozen solid, at least 12 hours or overnight. Pops will keep in the freezer for up to 6 months.