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Nectarine and Strawberry Pops

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    Ice pops made with real fruit beat anything you'll find in the freezer case or on the ice-cream truck -- and it only takes a few minutes to get them into the freezer. Straining the puree is worth the extra minute or two. Your pops will be nice and smooth -- free of nectarine skin and strawberry seeds.
    Everyday Food, July/August 2007
    • Prep Time 15 minutes
    • Total Time 4 hours 15 minutes
    • Yield Makes 8
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    Ingredients

    • 1 pint (2 cups) strawberries, hulled
    • 4 nectarines (1 to 1 1/2 pounds total), halved, pitted, and cut into chunks
    • 1/2 cup sugar

    Directions

    1. In a blender, puree strawberries, nectarines, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).

    2. Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.

    Recipe Reviews

    Reviews (3)

    • AvelinaDep
      19 Aug, 2010

      I am truly very happy to join you , I am sure I would get expertise like a professional cook some day , if I keep in touch with you. Again a wonderful recipe, cool and tasty.

    • VivieLeigh
      17 Jul, 2010

      You can make them even healthier by omitting the sugar and blending the strained pur?ɬ

    • raylala
      20 May, 2009

      these were absolutely delicious, refreshing, and theyre healthy too.

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