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from "Everyday Food® magazine"

Ice pops made with real fruit beat anything you'll find in the freezer case or on the ice-cream truck — and it only takes a few minutes to get them into the freezer. Straining the puree is worth the extra minute or two. Your pops will be nice and smooth — free of nectarine skin and strawberry seeds.

Prep Time: 15 minutes
Total Time: 4 hours, 15 minutes
Yield: Makes 8

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 Everyday Food® magazine

1 pint (2 cups) strawberries, hulled
4 nectarines (1 to 1 1/2 pounds total), halved, pitted, and cut into chunks
1/2 cup sugar

Print Print recipe

1. In a blender, puree strawberries, nectarines, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
2. Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Driscoll's Strawberries - $2.99/ea Save! 2 for $5
 approx. 16oz
  Sweet 2 Eat Yellow Nectarines - $2.99/lb
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
Estimated Total:  
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