Fruit Ice Pops

Name: Fruit Ice Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups frozen blueberries, thawed; 1/4 cup apple juice; 2 tablespoons honey; 1/2 lemon, juiced; 1 pinch salt; 2 cups frozen strawberries, thawed; 1/4 cup apple juice; 2 tablespoons honey; 1/2 lemon, juiced; 1 pinch salt

Eats Now Editorial Team · General

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Fruit Ice Pops – a delicious recipe with frozen blueberries, apple juice, honey, lemon, salt, frozen strawberries. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

1
Special Equipment: 1 (10 count) 3-ounce Frozen Ice Pop Mold
2
Combine blueberry pop ingredients in a blender and blend until smooth.
3
Pour into 5 of the pop molds.
4
Repeat process with strawberry pop ingredients.
5
Place in freezer for at least 5 hours or overnight.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups frozen blueberries, thawed, 1/4 cup apple juice, 2 tablespoons honey, 1/2 lemon, juiced, and more.

Yes, Fruit Ice Pops falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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