Tricolor Ice Pops
From Italian Cooking School.
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A historical recipe
Italian Cooking School.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Method
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- In a blender, combine the kiwi, 2 tablespoons sugar, and a little water, then blend to a puree.
- Transfer to a saucepan.
- Clean out the blender and repeat with the strawberries Clean out the blender and repeat with the strawberries, another 2 tablespoons sugar, a little water.
- Finally, clean out the blender, combine the banana, lemon juice, 1 tablespoon sugar, and 1 tablespoon water and blend to a puree.
- Cook each puree separately over low heat for 5 minutes, then remove from the heat and pour the kiwi puree into ice pop (lolly) molds.
- Freeze for 2 hours.
- Take the molds out of the freezer and add a layer of the banana puree to each mold, then return to the freezer for another 2 hours.
- Take the molds out of the freezer again and add a layer of strawberry puree in each mold, then insert the sticks.
- Return to the freezer for another 6 hours, or until solid.
- Tip: Prepare each layer at separate times, right before freezing.
- Alternatively, prepare them at the same time but store the strawberry and banana purees in the refrigerator while the other layers freeze.
Plating
Cookware for this recipe
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Saucepan
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Blender