These paleo popsicles are a great treat on a hot summer day. So easy to make and the best part? No High Fructose Corn Syrup like those store-bought kinds.
Any seasonal fruit will work for this recipe. But in this case we used three different colored fruits, freezing each in stages to get our multi-colored pop. We altered this recipe from my son’s favorite cookbook, “My Favorite Recipes” by Annabel Karmel. Even though the cookbook isn’t gluten-free, its very inspiring to young chefs, and many of the recipes are fairly easy to adapt.
3 ripe peaches
1/2 of a small watermelon, cut in chunks
3 ripe kiwi fruit
about 1 1/2 Tbsp maple syrup, honey or sweetener of your choice
3 Tbsp water
6 popsicle molds
1 metal skewer (just in case)
Peel, pit and quarter the peaches. Purée, with half a tablespoon of sweetener, in a food processor until smooth. Adjust for sweetness.
Pour puréed peaches into the popsicle molds, filling the mold a third of the way. Place in the freezer for an hour and a half. Try not to freeze much longer than that, because if its too hard, the popsicle stick won’t go through at the end.
Purée watermelon with half a tablespoon of sweetener, until smooth. Adjust the sweetness, if necessary. Pour watermelon mixture on top of frozen peach mixture, until the popsicle mold is 2/3 full. Freeze for another hour and a half.
Skin and quarter the kiwi. Purée with water until smooth. Strain the mixture to remove the seeds. Pour on top of the frozen watermelon. Stick the popsicle stick in and close each popsicle securely.
If you happen to over-freeze the mixture, let the popsicle sit out a bit, then using a metal skewer drill a hole through the center of the pops (that’s what we had to do!).
*Note to adults in the family: If you find yourself with too much pureed watermelon, we found that it makes for an excellent summer martini. 🙂