- Prep-time: / Ready In:
- Makes 10 ice pops
- Serving size: 1 pop
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Making ice pops is one of those magical discoveries after which your life is never the same—they're so easy and so good! These fruity, frosty treats feature thinly sliced kiwifruit and plump blueberries (fresh or frozen) suspended in a simple orange juice reduction. With just a handful of whole-food ingredients and a sweet-tart flavor that's instantly refreshing, these orange ice pops are so much better than store-bought. Silicone ice-pop molds make unmolding easy. If you're working with hard plastic molds, run them under hot water for a few seconds to help ease the ice pops out, being careful to keep the water away from the openings.
Tips
Kiwifruit: To peel kiwifruit, cut both ends off the fruit with a small knife, removing enough to cut away the hard core at the tips. Insert a soup spoon under the skin at one end, then slide it around between the kiwifruit and the skin. Slip the skin off.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups orange juice
- 2 tablespoons pure maple syrup
- 1 tablespoon arrowroot powder
- 3 ripe kiwifruit, peeled and thinly sliced (see tip, recipe intro)
- ⅔ cup fresh or frozen blueberries
Instructions
- In a small saucepan whisk together orange juice, maple syrup, and arrowroot until well combined. Bring to boiling over medium; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until mixture thickens, whisking continuously to prevent clumping. Remove from heat; let cool for 20 minutes.
- Meanwhile, evenly divide kiwifruit slices and blueberries among ten 2.5-oz. pop molds.
- Fill molds evenly with cooled orange sauce. Add tops and sticks to molds. Cover and freeze at least 6 hours. Run pop molds under hot water to help loosen the pops. Remove pops from molds.
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