This week’s recipe comes from the new book ‘Ice Tray Treats,’ which is available locally from online homewares purveyor UNTIL. The book is a cookbook with a difference in that there’s no cooking involved! All of the recipes include no-bake desserts and treats made using ice trays and moulds. This simple, fruity confection is perfect for the warmer months.
Makes 12 ice pops
Ingredients
For the peach layer:
- 1 cup peeled and chopped peaches (from 1 large peach) or 1 cup frozen peaches, thawed
- 1/2 cup water
- 1 tablespoon sugar
- Juice and zest of 1 lime
For the raspberry layer:
- 1/2 cup raspberries
- 2 tablespoons water
- 1 tablespoon sugar
- 12 lollipop sticks
Method
For the peach layer:
- Combine all the peach layer ingredients in a blender and blend until very smooth.
- Pour the mixture into a silicone ice tray, dividing evenly among 12 cubes and leaving room for the raspberry layer.
- Transfer to the freezer and freeze for three hours until the pops are partially frozen.
For the raspberry layer:
- In the same blender (make sure to give it a quick rinse), combine all the raspberry layer ingredients and blend until the mixture is very smooth.
- Remove the ice tray from the freezer. Pour the raspberry puree on top of the peach layer, distributing evenly among 12 cubes.
- Insert a lollipop stick in the middle of each cube and return the tray to the freezer. Chill until the pops are completely frozen, around five hours, or overnight.
