- Prep Time:1m
- Cook Time:5m
- Total Time:8h
- Serves: 8
- Yield: 8 popsicles
Ingredients
Violet Layer
- 1/4 c blueberries (I used frozen, but fresh also works)
- 1/4 c strawberries (I used frozen, but fresh also works)
- a drop of vanilla bean paste (or extract)
- 2 tsp. sugar
Blue Layer
- 1/2 c chopped banana
- 1 -2 tsp sugar
- a drop of blue food color
- 2 tbsp. water
Green Layer
- 1/2 c avocado
- 2 tsp. sugar
- a few drops of lemon juice
- 2 -3 tbsp water
Yellow Layer
- 1 c chopped mango (roughly one small mango)
- 2 tbsp. water
- 3 tsp. sugar
Orange Layer
- 1/2 c papaya
- 1 tsp. sugar
- 1/2 tbsp. water
Red Layer
- 1 1/2 c raspberries
- 3 -4 tsp sugar
- a drop of vanilla bean paste (or extract)
Instructions
For the Violet layer
- Combine the blueberries, strawberries, sugar and water in a small pan over medium heat. Cover and let the berries cook till soft enough to be crushed with a spoon. Remove from heat and cool. Stir in the vanilla. Blend.
For the Red layer
- Combine the raspberries, sugar and water in a small pan over medium heat. Cover and let the berries cook till soft enough to be crushed with a spoon. Remove from heat and cool. Stir in the vanilla. Blend.
For the remaining layers
- Blend each layer separately to a smooth liquid. Run the juice through a sieve to strain any seeds or fiber. You'll need to wash the blender & sieve after each layer to maintain colors.
Assemble
- Divide each layer between the popsicle molds equally, letting each layer freeze before pouring over another layer. This will make sure that the colors don't accidentally mix due to varying liquid density.
- Around the yellow layer, insert a popsicle stick and pour the remaining layers around the stick.
- Once all the layers are poured, freeze completely overnight.
- Dip the popsicle mold into warm water to loosen the popsicles, then shimmy the popsicle stick to remove from mold.
- Serve immediately. Can be frozen (wrapped in cling film) for several weeks.
