Layered Summer Fruit Popsicles

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Easy homemade summer fruit popsicles featuring layers of fresh strawberries, nectarines, and plums. Simple recipe with gorgeous results! Customize this perfect frozen treat with your choice of seasonal fresh fruits.

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Strawberry Layer

1 ½ cup hulled strawberries (190 g) quartered or sliced
1 Tbsp simple syrup or sweetener of choice
1 teaspoon fresh squeezed lemon juice or citrus of choice

Nectarine Layer

2 cup sliced nectarines (295 g)
1 Tbsp simple syrup
½ teaspoon fresh squeezed lemon juice

Plum Layer

1 ½ cup sliced plums (225 g)
2 Tbsp simple syrup
½ teaspoon fresh squeezed lemon juice

Instructions

In a blender or food processor, puree strawberries, simple syrup, and lemon juice until smooth. Pour mixture into popsicle mold, evenly dividing among. Place in the freezer for about 15-20 minutes until almost solid.
Rinse out food processor bowl. Add nectarines, simple syrup, and lemon juice. Puree until smooth. Distribute mixture evenly among popsicle mold. Place in freezer for another 15-20 minutes until almost solid.
Rinse out food processor bowl. Add plums, simple syrup, and lemon juice. Puree until smooth. Distribute mixture evenly among popsicle mold. Insert wooden stick into popsicle mold.
Return to freezer. Freeze for at least 4 hours until fully set, overnight is best.
To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!

Notes

Mix and match your favorite seasonal fruits. This recipe works well with peaches, cherries, pineapple, or berries.
Lemon juice pairs wonderfully with summer fruits, highlighting their bright flavor. Lime juice, tangerine juice, or orange juice are also great options.
Simple syrup is a mixture of 50% water and 50% sugar boiled together. You may swap in your choice of sweetener such as agave, honey, or maple syrup.
Popsicles keep well in the freezer for up to two weeks. Overtime, they absorb the flavors of the freezer

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