Food & Cooking Recipes Dessert & Treats Recipes Nectarine and Strawberry Pops 2.8 (33) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 4 hrs 15 mins Yield: 8 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. Ingredients 1 pint (2 cups) strawberries, hulled 4 nectarines (1 to 1 ½ pounds total), halved, pitted, and cut into chunks ½ cup sugar Directions 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). Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week. Cook's Notes Straining the puree is worth the extra minute or two. Your pops will be nice and smooth -- free of nectarine skin and strawberry seeds. Print