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Nectarine and Strawberry Pops

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.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Nectarine and Strawberry Pops

Source: Everyday Food, July/August 2007


  • 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


  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.

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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