Ingredients
- 8 ounces pomegrante or pomegranate-nectarine juice
- 8 ounces frozen raspberries
- 4 ounces peeled and diced white nectarine
- 8 three ounce sized dixie cups
- 8 popsicle sticks
- foil
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Directions
- 1In a blender or small food processor, combine the juice, raspberries, and nectarine. Puree until completely smooth and no chunks remain.
- 2Divide mixture evenly among the 8 cups.
- 3Cover each cup with foil and stick a popsicle stick through the middle of the foil.
- 4Place in the freezer and chill until frozen. Approximately 3-6 hours, depending on the original temperature of the puree.
- 5Note: I recommend chilling the juice and nectarine first for faster freezing results.
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~ Simple simple simple ~
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