We are on a popsicle kick at our house lately. I don’t know if it’s the heat or the abundance of fresh, delicious summer fruit, but we have an afternoon popsicle snack almost every day. Because of this, I want my popsicles to be as healthy as possible. For me, that means no added sugar and no artificial food dyes.

For these fantastic rainbow popsicles that are a throwback to the ones I remember getting as a child, I used only fruit and water, which makes whipping them up so easy. You can use any fresh or frozen fruit you have on hand. I used a combo of both. Frozen, strawberries, frozen mango, fresh kiwi, and frozen blueberries. The trick is to get the fruit puree smooth enough while using as little water as possible to ensure an intense flavor. I used my 2 cup food processor, and it was the perfect size for this little job. I love this one, because it is small enough that you don’t end up wasting a bunch of puree.

This recipe is for 4-6 large popsicles. I love this mold, because it is all silicone, keeps it’s shape well, and makes beautiful popsicles. I like that you use your own wooden popsicle sticks, because then you don’t have to store them with the plastic stick inside and can make and store several batches at the same time.

Rainbow Popsicles

Ingredients

1 cup frozen raspberries

1 cup frozen mango

1  cup fresh kiwi

1/2 cup frozen blueberries

1/2 cup blackberries

Preparation

1. Place raspberries in blender with 1/3 cup water. Blend until smooth and pour into popsicle mold. Add more water if the puree is not smooth. This will depend on berry size and ripeness. Freeze for 15 minutes. The longer you freeze each layer, the cleaner your lines between layers will be.

2. While raspberry layer is setting, blend mango and 1/4 cup water, or until smooth. Once raspberry layer is semi-solid, pour mango puree on top. Place mold back in freezer for 15 minutes.

3. Blend kiwi and 1/8 cup water, adding more water if needed until smooth. Once mango layer is set, pour into mold and return to freezer.

4. Blend blueberries, blackberries, and 1/8 cup water, adding more water until puree is smooth. Freeze at least three hours, ideally overnight.

5. To remove popsicles from mold, run under warm water for 10 seconds.

 

Enjoy!

Katie True