Jennifer Causey
Makes 10

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.

How to Make It

Step 1

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.

Step 2

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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