Layered fruit pops

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How to make Layered fruit pops

  • Yield : 10
  • Prep Time : 14:10
  • Cook Time : 0:05
  • Total Time : 14:15

Ingredients

  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) pink grapefruit juice
  • 1/4 (about 2 cups) seedless watermelon, peeled, coarsely chopped
  • 300g fresh raspberries or frozen raspberries

Method

  • Step 1 Stir the sugar and 1 cup (250ml) water in a small saucepan over low heat for 2 mins or until the sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until the syrup thickens slightly. Set aside to cool.
  • Step 2 Combine grapefruit juice and 1/3 cup of the sugar syrup in a jug. Divide among ten 2/3 cup (160ml) ice-block moulds. Insert ice-block sticks. Place in the freezer for 4 hours or until set.
  • Step 3 Process the watermelon in a food processor until smooth. Strain through a fine sieve into a jug. Add 1/3 cup (80ml) of the remaining sugar syrup. Pour over the set grapefruit mixture in the moulds. Freeze for 4 hours or until set.
  • Step 4 Process the raspberries in a clean food processor until smooth. Strain through a fine sieve into a jug. Stir in remaining sugar syrup. Pour over the set watermelon mixture in the moulds. Freeze for 6 hours or until set.

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