Saturday, 17 May 2014

  • 9 tbsp water
  • 2 tbsp sugar
  • 5 oz kiwi, peeled
  • 6 oz mango, peeled
  • 6 oz fresh raspberries


  1. Make a simple syrup by combining water and sugar in a small pot and bring to a boil;boil for about 4-5 minutes on medium heat. Set aside.
  2. Puree fruit separately in the blender (I used my magic bullet). Set aside in 3 small bowls.
  3. Divide the simple syrup between the fruit purees and mix in.
  4. Equally fill four small 5 oz cups with the kiwi puree and place in the freezer; freezeone hour.
  5. Add mango puree and freeze 20 minutes. Insert sticks and freeze at least 2 hours.Add raspberry puree and freeze overnight.

References from: Skinny Taste


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