Food & Cooking Recipes Dessert & Treats Recipes Nectarine and Strawberry Pops 2.8 (33) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print