Yield
Makes 10
Jennifer Causey

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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Ratings & Reviews

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Reviews
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