We love the texture that whole pureed fruit takes on when frozen: cold and creamy, just like sorbet. And while lots of fruits will work, we like to pair tropical varieties with ripe summer berries. Whenever you cook or bake with fruit (or any ingredient, really) you should taste a piece before you start to season. In this case, you’ll want to test the papaya and raspberries for sweetness and tartness. If they’re sweeter, dial back the sugar and increase the lime juice. Less sweet? Vice versa. Then taste the mixture once you puree—that way you can be sure the pops freeze exactly to your liking.
½ large papaya, peeled, seeded, and chopped
¼ cup lime juice
Pinch kosher salt
4 tablespoons sugar, divided
12 ounces raspberries
How to Make It
Combine papaya, lime juice, salt, and 2 tablespoons sugar in a blender and puree until smooth. Transfer to a pitcher or liquid measuring cup. Place raspberries and remaining 2 tablespoons sugar in blender and puree until smooth. Divide about half of the papaya mixture among 10 3-ounce ice pop molds. Top evenly with raspberry mixture, then remaining papaya mixture.
Insert sticks and freeze until firm, at least 4 hours and up to 1 week. To unmold, dip molds in cold water to soften very slightly and remove pops. Transfer to a parchment-lined baking sheet and keep in the freezer until just before serving.
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