Popsicle Ratios

Strawberry

200g stemmed strawberry

20g sugar

X g water

Strawberry Basil

200g stemmed strawberry

20g sugar

20g basil (pre-blended to fine texture)

X g water

Strawberry Cream

200g stemmed strawberry

20g sugar

X g water

60g cream whipped to soft peak

Peach

200g pitted peaches with peel

20g sugar

X g water

Peach Rosemary? Basil? Mint?

200g pitted peaches with peel

20g sugar

20g herb (pre-blended, rosemary syrup)

X g water

Peaches and Cream

200g pitted peaches with peel

20g sugar

X g water

60g cream whipped to soft peak,

vanilla

Or plain yogurt, vanilla extract

Lemon (or Lime)

250g lemon juice

600g water

200g sugar

Orange Creamsicle

https://www.coinedcuisine.com/orange-creamsicle-popsicles/

Banana

https://www.texanerin.com/banana-popsicles/

Popsicle Instructions

For pure fruit popsicles:

  • Wash and prep whole fruit

  • Puree in blender until homogenous

  • Put blender cup in freezer for 1 hour

  • Re puree to break up ice chunks

  • Pour into pre-chilled metal molds

  • Let harden in freezer for at least 6 hours

  • Unmold and wrap in glassine bags

For cream based fruit popsicles:

  • Wash and prep whole fruit

  • Puree fruit in blender until homogenous

  • Put blender cup in freezer for 1 hour

  • Whip cream to soft peaks and set aside while puree freezes

  • Re puree to break up ice chunks

  • Fold whipped cream into fruit mix - mix gently for marbled effect

  • Pour into pre-chilled molds

  • Let harden in freezer for at least 6 hours

  • Unmold and wrap in glassine bag