Name: Striped Fruit Popsicles
Total time: 14 h 20 min
Ingredients: 4 ounces (113 grams) raspberries (¾ cup); ¼ cup water; 1 tablespoon honey; Pinch salt; ¼ cup water; 3 tablespoons heavy cream; 4 teaspoons honey; 1 tablespoon lemon juice; Pinch salt; 4 ounces (113 grams) blueberries (¾ cup); ¼ cup water; 1 tablespoon honey; Pinch salt

Why This Recipe Works

To make an ultraflavorful, naturally sweetened version that would please kids and adults alike, we started with two kinds of berries. We settled on honey as our sweetener since it tasted great paired with the berries and wouldn’t mar the bright colors we were after. We made a vibrant red raspberry puree for one layer; a blueberry puree made for a beautifully contrasting purple layer. For the middle layer, a little bit of cream along with lemon juice created a well balanced, clean-looking white to make the red and purple stand out. A small amount of water in each layer ensured that the popsicles froze solid.

Before You Begin

For clean, well-defined stripes, be sure to let each layer freeze completely before adding the next layer, and be careful not to spill the mixture onto the sides of the popsicle molds when pouring. This recipe was developed using 3-ounce popsicle molds.

Instructions

For the raspberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons of raspberry mixture evenly into six 3-ounce popsicle molds, being careful to keep walls of molds free from drips. Cover molds and freeze until firm, about 4 hours.

For the lemon layer: Whisk all ingredients together in bowl. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons lemon mixture into each popsicle mold. Cover molds tightly with double layer of aluminum foil. Push popsicle stick through foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.

For the blueberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using 1-tablespoon measuring spoon, carefully pour 2 tablespoons blueberry mixture into each popsicle mold. Cover molds with foil and freeze until solid, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 30 seconds to thaw.