Fruit and Honey Ice Cube Tray Pops
When summer is in play, fresh fruit abounds. But when you have too much of a good thing, you can easily turn all that goodness into a frozen treat. Fruit juice is amendable, too.
- 2 cups fruit, such as ripe peaches, blueberries, seedless watermelon or pineapple
- 1 teaspoon powdered gelatin, such as Knox
- Juice of 1 lemon, as needed
- 2 tablespoons Red Belly Honey
- Wooden sticks
If using peaches or pineapple, slice first and add to a saucepan (if using blueberries, just add but don’t do this with watermelon). Bring to a simmer and cook for 5 minutes. Add lemon juice to taste and sprinkle with gelatin. Stir and add honey, adjusting to the preferred balance of sweet and tart. If using watermelon, puree and heat some of the liquid only until warm and sprinkle gelatin so it “blooms” in a few minutes before combining remaining ingredients.
Pour into silicone ice cube molds and freeze for about 1 hour or until almost frozen. For layered pops, fill halfway, freeze for about 30 minutes and add the other flavors. We like watermelon peach and pineapple peach as combinations but mix and match to your heart’s content.
Food+Styling by Paul Lowe
Photography by Alexandra Grablewski