Feelin’ Hot, Hot, Hot

by Rachel Baker on May 12, 2014

While the rest of the country is working with snowstorms (still), tornadoes (poor souls), and other types of severe weather, Florida is starting to get really damn hot. There is nothing worse than the first time you go to the store and come back drenched in sweat (and you had the best parking ever). But that’s where its at here.

I haven’t had homemade ice pops in years, but the other day, I was so totally thinking about the kool-aid pops my mom used to make us when we were kids. I had been out shopping for Mother’s Day Brunch and when I got home, my shirt was soaked with sweat – simply from the parking lots to the store and then back to the car. It sucked, but that’s what started me thinking…I wonder if I could make ice pops that were a bit more grownup.

On my search for a recipe, I found these Fruit Salad Ice Pops from marthastewart.com. They look like just what I was hoping for. I think I’ll make some Friday night and have them ready for the weekend. I think the kids will love them; and they will be great refreshments because they are dietary requirement friendly from what I can tell. I do think I’ll substitute the juice for a trop 50 flavor of juice to lower some of the sugars.

– 1 peach, cut into 1/2-inch slices (1/2 cup)
– 2 kiwis, peeled and sliced into 1/4-inch rounds
– 3 ounces blueberries (1/2 cup)
– 4 ounces strawberries, hulled and halved ( 3/4 cup)
– 1 1/2 to 2 cups 100 percent white-grape juice

Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

Recipe Found at:
Martha Stewart Fruit Salad Ice Pops

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